Ingredients: |
Ingredients: 2 cups diced, peeled potatoes
1 ¾ cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 ¾ tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 cups chicken broth
1 ½ cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crusts
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Directions: |
Directions:Preheat oven to 425º F.
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.
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 pie crust into each of two 9-inch pie plates; trim even with rims.
Add chicken mixture.
Unroll remaining crusts; 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.
Freeze Option:
Cover and freeze unbaked pies.
To use, remove from freezer 30 minutes before baking (do not thaw).
Preheat oven to 425º F.
Place pies on baking sheets; cover edges loosely with foil.
Bake 30 minutes.
Reduce oven setting to 350º F; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165º F. |
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