Favorite Chicken Pot pie
Ingredients
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4 sheets Refrigerated pie crust
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1 cup Frozen corn
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1 cup Frozen peas
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4 cups Cubed cooked chicken
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1 1/2 cups Whole milk
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3 cups Chicken broth
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3/4 tsp. Pepper
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1 tsp. Dried thyme
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1 3/4 tsp. Salt
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1 cup All-purpose flour
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2/3 cup Chopped onion
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1 cup Butter, cubed
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1 3/4 cups Sliced carrots
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2 cups Diced peeled potatoes
Method
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01Preheat oven to 425°F. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
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02In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
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03Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
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04Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°F. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°F; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°F.
