Chicken Pot Pie

This makes two potpies, I usually make half a recipe and put it in an 8 by 8 casserole dish. If you make the whole thing, you can put it in a large dish, and it will serve at least 12 people.

2 C. diced peeled potatoes
1 3/4 C. sliced carrots
2/3 C. chopped onions
1 C. butter or margarine
1 C. flour
1 3/4 t. salt
1 t. dried thyme
3/4 t. pepper
3 C. chicken broth
1 1/2 C. milk
4 C. cooked cubed chicken
1 C. frozen peas
1 C. frozen corn
pastry for double crust pies

Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. drain and set aside. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes, and carrots; remove from the heat.

Place filling in two casserole dishes. Cover the top with pie crust. Cut slits or decorative cutouts in pastry.

Bake one potpie at 425 for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3months

TO USE FROZEN POTPIE: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 for 30 minutes. reduce heat to 350; bake 70-80 minutes longer or until crust is golden brown.