Chicken Pot Pie

Ingredients

  • 1 cup butter, cubed
  • 1 or 2 sliced carrots
  • 2 cubed and cooked chicken breasts
  • 1 or 2 cups chicken broth
  • 1 cup frozen corn
  • 1/2 cup all-purpose flour
  • 1/2 cup whole milk
  • A chopped onion
  • 1 cup frozen peas
  • Pepper to taste
  • 2 sheets refrigerated pie crust
  • 3 diced peeled potatoes
  • Salt to taste
  • Dried thyme to taste

Directions

  1. Boil potatoes and carrots until crisp-tender; drain
  2. Create filling 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, until thickened
    • Stir in chicken, peas, corn and potato mixture
    • Remove from heat
  3. Put pie crust into a pie plates; trim even with rims
  4. Add chicken mixture
  5. Place second pie crust over filling. Trim, seal and flute edges. Cut slits in tops
  6. Bake about an hour until crust is lightly browned at 180°

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°.