Chicken Pot Pie

This recipe is also taken from A Taste of Home and makes two pies. One is planned to be baked right away and the other can be frozen and used later. This recipe does take a little bit of work to make, but since you make two and save one for later, it's worth it.

Ingredients:

2 cups diced, peeled potatoes
1 3/4 cups sliced carrots
2/3 chopped onion
1 cup butter or margarine
1 cup all purpose flour
1 3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
2 cans 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 inch

Directions:

1. 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.
2. In a large skillet, saute onion in butter until tender.
3. Stir in flour, salt, thyme and pepper until blended.
4. Gradually stir in broth and milk.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Add the chicken, peas, corn, potatoes, carrots; remove from heat.
7. Line two 9 inch pie plates with bottom pastry, trim even with the edge of the plate.
8. Fill pastry shells with chicken mixture.
9. Roll out remaining pastry and fit to top of pies.
10. Cut slits in pastry, seal and flute edges.
11. Bake one potpie at 425 for 35-40 minutes or until crust is lightly browned.
12. Let stand for 15 minutes before cutting.
13. Cover and freeze remaining pie for up to 3 months.

To use frozen pie:
Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350; bake for 70-80 minutes longer or until crust is golden brown.

Notes:
To cut down on some work I bought a rotisserie chicken from the grocery store and cubed that. i also bought 2 pie bottoms for each pie, filled one then peeled the other crust off the tin and fit it to the top. I also don't think I would use thyme next time around. It's not bad, I just don't like that seasoning for some reason.