CHICKEN & GARDEN VEGETABLE PIES

Filling: 6 cups chicken stock
2 cups water
2-l/4 lbs. boneless skinless cghicken breasts
3 large russet potatoes, peeled, cut into l” cubes
6 large carrots, peeled, cut into l/2″ thick slices
2 cups broccoli florets
6 tbsps. butter
2 onions, chopped
6 tbssp. flour
2 cups milk
2 tsp. chopped fresh thyme or l/4 tsp. dried, crumbled
Crusts: 2 l5-oz. pkgs. All Ready Pie Crusts (4 crusts)
l egg, beaten to blend (glaze)
For filling: Bring stock & 2 cups water to boil in large pot. Add
chicken; simmer until tender,l0 mins. Transfer chicken to plate. Cut
chicken into l” pieces. Add potatoes to stock. Simmer until tender;
l0 mins. Transfer taters to bowl using slotted spoon. Add carrots to
stock mixgtgure; cook until tender,l5 mins. Using slotted spoon add
carrots to potatoes. Add broccoli to stock;cook until crisp tender,
3 mins. Add broccoli to taters & carrots. Boil stock mixture until
reduced to 2 cups. Melt butter in large saucepan over med. heat. Add
onions & saute until tender; 8 mins. Add flour & stir until golden,
about 2 mins. Gradually whisk in stock mixture. Mix in milk & thuyme
Cook until thickened to sauce consistency,stirring frequently,about
l0 mins. Add chicken & vegetables to sauce.Season to taste with s&p.
(Can be made l day ahead)
For crusts: Preheat oven to 425.Line each of two 9″ deep dish glass
pie dishes with crust, following package directions; trim edges.
Line crusts with foil. Fill with dried beans. Bake l0 mins. Remove
foil & beans. Continue baking crusts until light golden, about l0
mins. Remove from oven. Maintain oven temp. Divide filling between
crusts. Cover each pie with l crust. Getly crimp edges to seal.
Cut 4 small holes in top of each crust. Brush crusts with egg glaze.
Bake until golden, about 25 mins.
Serves 8. Bon Appetit March l993
Serve with “Asparague Vinaigrette” under “Salads”