CHICKEN POT PIE

Simmer 4-6 chicken breasts until tender. You'll use broth and chicken for pies.

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

pie pastry for 2 pies

Here's a little trick if you don't want to make your own pie crust. Buy 4 prepared crusts in the freezer section of grocery store. Remove frozen pastry from two of the tins and let thawon a clean towel. Fill two crusts remaining with filling, then flip defrosted crust on top, work it out to the edges and crimp. Cut vents in the top crust.

DIRECTIONS:

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. 

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. Roll 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. 

Freeze option: 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 center reads 165°. Yield: 2 potpies (8 servings each).

Pie Crust (X2 for 2 large pies)
3 cups all-purpose flour

1 teaspoon salt

1/2  cup vegetable shortening
1/2 cup butter + more for buttering pie plate or skillet
1/2 - 2/3 c. ice water