Delicious Chicken Pot Pie

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I have always loved chicken pot pie. There is just something so....comforting about it. I love the fact that you can mound lots of vegetables into it and smother it all in a yummy cream sauce. This recipe has gone over very well with our family and it also makes 2 pies, so you can freeze one for later {and who doesn't love that!}.

It seems like a lot of work, but really it isn't so bad ~ especially because the end result is wonderful!



Ingredients: {remember, this makes two pies}

~ 2 cups peeled diced potatoes
~ 2 cups sliced carrots
~ 2/3 cup chopped onion (I use diced frozen onion)
~ 1 cup butter
~ 1 cup flour
~ 1 1/2 tsp salt
~ 1 tsp thyme
~ 3/4 tsp pepper
~ 3 cups chicken broth
~ 1 1/2 cups milk
~ 4 cups cubed cooked chicken
~ 1 cup frozen peas
~ 1 cup frozen corn
~ pastry for two double pie crusts (9 inch)

Directions:

1. Place potatoes and carrots in a large pot; cover with water and bring to a boil. Reduce heat; cover and simmer for 10 minutes or til crisp/tender. Drain and set aside.

2. In large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually whisk in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened {be careful not to singe the milk}.

3. Add chicken, peas, corn, potatoes, and carrots to the cream mixture. Remove from the heat.

4. Line one pie plate with the bottom pie pastry; fill with half of the chicken pie filling. Place extra pastry over filling; trim and seal.

5. Bake one potpie {place on a cookie sheet} at 425 for 35-40 minutes or til crust is lightly browned. Let stand for 15 to thicken before cutting.

6. Prepare extra pie for freezing. You can either put it together as a pie or put the extra filling into a gallon ziploc bag and freeze premade rolled pastry with it to pull out when you would like to make it {I usually do the ziploc bag since it takes up less room in the freezer and I can thaw it during the day to cook later}.

To bake a fully frozen chicken pot pie: Cover the pie edges with foil; place on a baking sheet and bake at 425 for 30 minutes. Reduce heat to 350 and bake 70-80 minutes longer til crust is golden brown.