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Family Favorite Chicken Pot Pie

Source of Recipe

unknown


List of Ingredients

2 cups diced and peeled potatoes
1-3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter
1 cup all-purpose flour
1-3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pastry for 2 double crust pies (9")


Recipe

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

In a large skillet, saute onion in butter until tender. Stir in 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 heat. Line 2 9-inch pie plates with bottom pastry, trim even with edge. Fill with mixture. Roll out remaining pastry to fit top. Cut slits or cutouts. Place over filling, trim, seal and flute edges. Bake one potpie at 425 degrees for 35-40 minutes or until brown.

Cover and freeze other pie. To Bake frozen potpie: Shield frozen pie crust edges with foil. Place on baking dish/sheet. Bake at 425 degrees for 30 minutes. Reduce heat 350 degrees, bake 70-80 minutes longer or until crust is golden brown.