Stolen directly from Taste of Home. This was so good I didn’t want to lose it! Great freezable and doubleable recipe!
Ingredients: [‘potatoes’, ‘carrots’, ‘butter’, ‘onion’, ‘all-purpose flour’, ‘salt’, ‘dried thyme’, ‘pepper’, ‘chicken broth’, ‘milk’, ‘cooked chicken’, ‘frozen peas’, ‘frozen corn’, ‘pie pastry’]
Quantity of Ingredients: [“2 cups diced peeled potatoes”,”1 3/4 cups sliced carrots”,”1 cup butter, cubed “,”2/3 cup chopped onion”,”1 cup all-purpose flour”,”1 3/4 teaspoons salt”,”1 teaspoon 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”,”2 (14 1/8 ounce) packages refrigerated pie pastry”]
Number of Servings: 16
Steps: [‘Preheat oven to 425°. 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 vegetables are crisp-tender; drain.’, ‘In 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.’, ‘Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.’, ‘Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Yield: 2 potpies (8 servings each).’, ‘Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.’, ‘Read more: http://www.tasteofhome.com/recipes/favorite-chicken-pot-pie#ixzz3DoaEYGgg.’]