Chicken Pot Pie

By brenie_shydee

Ingredients

• 2 cups diced peeled potatoes
• 1-3/4 cups sliced carrots
• 1 cup butter, cubed
• 2/3 cup chopped onion
• 1 cup all-purpose flour
• 1-3/4 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 3 cups chicken broth
• 1-1/2 cups milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 2 packages (14.1 ounces each) refrigerated pie pastry

Details

Servings 2

Preparation

Step 1

•Preheat oven to 425°. Place potatoes and carrots in a large
saucepan; add water to cover. Bring to a boil. Reduce heat; cook,
covered, 8-10 minutes or until vegetables are crisp-tender; drain.
•In a large skillet, heat butter over medium-high heat. Add onion;
cook and stir until tender. Stir in flour and seasonings until
blended. Gradually stir in broth and milk. Bring to a boil, stirring
constantly; cook and stir 2 minutes or until thickened. Stir in
chicken, peas, corn and potato mixture; remove from heat.
Unroll a pastry sheet into each of two 9-in. pie plates; trim even
with rims. Add chicken mixture. Unroll remaining pastry; place over
filling. Trim, seal and flute edges. Cut slits in tops.

Bake 35-40 minutes or until crust is lightly browned. Let stand 15
minutes before cutting. Yield: 2 potpies (8 servings each).

Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.