Delicious Chicken Pot Pies
2 cups diced, potatoes
1 3/4 cup sliced carrots
2/3 cup chopped onion
1 cup butter or margarine
1 cup all purpose flour
1 3/4 teaspoon salt
1 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
Pastry for two double-crust pies
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, sauté’ onion and 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 the heat.
Line two 9-inch pie plates with bottom pastry; trim even with edge of plate. 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. We usually pour mixture into 9×13‖ pans with no bottom crust and just put a top crust over it. But, we have done it both ways.
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.
Yield: 2 potpies (6-9 servings each).
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 for 30 minutes longer or until crust is golden brown.