Chicken Potpie

By PatN

This is soooooo good!

Ingredients

• 2 c. diced peeled potatoes
• 1 3/4 c. sliced carrots
• 2/3 c. chopped onion
• 1 c. butter, cubed
• 1 c. flour
• 1 3 /4 tsp salt
• 1 tsp dried thyme
• 3/4 tsp pepper
• 3 c. chicken broth
• 1 1/2 c. milk
• 4 c. cubed cooked chicken
• 1 c. frozen corn
• 1 c.frozen peas
• 1 small jar pimento
• 1/4 c. red roasted peppers
• Pastry for 2 double crust pies ( 9 inch)

Details

Servings 6

Preparation

Step 1

Place the potatoes and carrots in a large saucepan, cover with water. Bring to a boil. Reduce heat; cover and simmer until crisp tender 8-10 min. 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 min. until thickened. Add chicken, corn, peas, potatoes, carrots, pimento and roasted red peppers. Remove from heat.
Line 2 pie plates with bottom pastry ; trim even with edges. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits in pastry. Place over filling; trim, seal and flute edges.
Bake 1 potpie at 425 degrees for 35 to 40 min or until crust is lightly brown. Let stand for 15 min. before cutting. Cover and freeze remaining potpie for up to 3 mo.
To use frozen pot pie; shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 fot 30 min. Reduce heat to 350 degrees; bake 70-80 min longer or until crust is golden brown