Chicken Potpie

MAKES TWO PIES-CAN BE FROZEN

2 cups diced peeled potatoes

1-3/4 cups sliced carrots

1 cup butter, cubed

2/3 cup chopped onion

1 cup all-purpose four

1-3/4 teaspoons salt ( or to taste)

1 teaspoon dried thyme

3/4 teaspoon pepper

3 cups chicken broth (room temp or warmed on stove for quicker results-can mix with milk)

1-1/2 cups whole milk (room temp or warmed on stove for quicker results-can mix with broth)

4 cups cubed chicken

1 cup frozen peas

1 cups frozen corn

4 sheets refrigerated pie crust (or try our go-to all butter pie crust)

1. 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 crisp-tender; drain.

2. In a large skillet, heat butter over med-high heat. Add onion; cook and stir until tender. Sit in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.

3. Unroll a pie crust into each of the two 9 inch pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal, flute edge. Cut slits in top.

4. Bake 35-40 minutes or until curst is lightly browned. Let stand 15 minutes before cutting.

TO FREEZE: 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 the center reads 165°

ADAPTED FROM TASTE OF HOME