Favorite Chicken Pot Pie Recipe - cooking recipe

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

Preparation

Preheat oven to 425\u00b0. 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\u00b0. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350\u00b0; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165\u00b0.
Read more: http://www.tasteofhome.com/recipes/favorite-chicken-pot-pie#ixzz3DoaEYGgg.