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Name: Pot Pies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 cups diced potatoes; 1 3/4 cup carrots; celery and green beans as needed; 2/3 cup Finely chopped onions; 2 tsp garlic; 1 cup butter cubed; 1 cup All purpose flour; 1 tsp Dried thyme; 1 3/4 tsp Salt; 3 cups chicken broth; 1 1/2 cups Whole milk; 4 cups cubed chicken; 1 cup Frozen corn; 4 sheets pie crust

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INGREDIENTS

2 cups diced potatoes
1 3/4 cup carrots
celery and green beans as needed
2/3 cup Finely chopped onions
2 tsp garlic
1 cup butter cubed
1 cup All purpose flour
1 tsp Dried thyme
1 3/4 tsp Salt
3 cups chicken broth
1 1/2 cups Whole milk
4 cups cubed chicken
1 cup Frozen corn
4 sheets pie crust

INSTRUCTIONS

1. Preheat over to 425. Place potatoes, green beans, and carrots in a large saucepan. Add water and cook 8-10 mins.

2. In large skilled heat butter over med-high heat. Add onion, celery and garlic and cook until tender.

3. Stir in flour and cook out flavor of flour

4. Stir in chicken broth and bring to a boil

5. Add other cook veggies and corn and remove from heat

6. Trim pie crust to plate

7. Bake 35-40 mins or until crust is brown.

Freezer option: Cover and freeze unbaked pies. Remove from freezer 30 mins before using but do not completely thaw. Place pies on baking sheet, cover edges loosely with foil. Bake 15 mins. Reduce oven setting to 375 and bake 40-45 mins until golden brown.

NOTES

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Pot Pies

2 cups diced potatoes
1 3/4 cup carrots
 celery and green beans as needed
2/3 cup Finely chopped onions
2 tsp garlic
1 cup butter cubed
1 cup All purpose flour
1 tsp Dried thyme
1 3/4 tsp Salt
3 cups chicken broth
1 1/2 cups Whole milk
4 cups cubed chicken
1 cup Frozen corn
4 sheets pie crust

1. Preheat over to 425. Place potatoes, green beans, and carrots in a large saucepan.  Add water and cook 8-10 mins.
2. In large skilled heat butter over med-high heat.  Add onion, celery and garlic and cook until tender.
3. Stir in flour and cook out flavor of flour
4. Stir in chicken broth and bring to a boil
5. Add other cook veggies and corn and remove from heat
6. Trim pie crust to plate
7. Bake 35-40 mins or until crust is brown.

Freezer option: Cover and freeze unbaked pies.  Remove from freezer 30 mins before using but do not completely thaw. Place pies on baking sheet, cover edges loosely with foil.  Bake 15 mins.  Reduce oven setting to 375 and bake 40-45 mins until golden brown.

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Nutrition

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Serving Size: 1 Serving (5371g)
Recipe Makes: 1 Servings

Calories: 11602
Calories from Fat: 7079 (61%)

Amt Per Serving		% DV

	Total Fat 786.6g	1049 %
	Saturated Fat 288.9g	1444 %
	Monounsaturated Fat 295.2g
	Polyunsanturated Fat 136.6g
Cholesterol 3723mg		1146 %
Sodium 4477mg		154 %
Potassium 10960.8mg		288 %
Total Carbohydrate 207.5g		61 %
	Dietary Fiber 20.4g	82 %
	Sugars, other 187.1g
Protein 881g		1259 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 11602

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