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By dmscott52

Ingredients

• 16 ServingsPrep: 40 min. Bake: 35 min. + standing

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

Directions
Place potatoes and carrots in a large saucepan; cover with water.
Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or
until crisp-tender. Drain and set aside.

In a large skillet, saute onion in butter until tender. Stir in the
flour, salt, thyme and pepper until blended. Gradually stir in broth
and milk. Bring to a boil; cook and stir for 2 minutes or until
thickened. Add the chicken, peas, corn, potatoes and carrots; remove
from the heat.

Directions (continued)
Line two 9-in. pie plates with bottom pastry; trim pastry even with
edge. Fill pastry shells with chicken mixture. Roll out remaining
pastry to fit top of pies. Cut slits or decorative cutouts in
pastry. Place over filling; trim, seal and flute edges.

Bake one potpie at 425° for 35-40 minutes or until crust is
lightly browned. Let stand for 15 minutes before cutting. Cover and
freeze remaining potpie for up to 3 months.

To Use Frozen Potpie: Shield frozen pie crust edges with foil; place
on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to
350°; bake 70-80 minutes longer or until crust is golden brown.
Yield: 2 potpies (6-8 servings each).

Wine: Recommended Wine for this Recipe: This recipe pairs well with Gallo Family Vineyards® Chardonnay.
To find this wine in your area, click here.