Chicken Pot Pie

Chicken Pot Pie

-Kale Cloward

1 C potatoes, peeled and diced

¾ C carrots, sliced

1/3 C onion, chopped

½ C butter

½ C flour

½ C frozen corn

2 C chicken; cooked and cubed (or canned)

¼ tsp pepper

1 ½ C chicken broth

¾ C milk

½ C frozen peas

1 tsp salt

½ tsp thyme

Pastry for 1 double crust pie

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. Line the pie plate with bottom pastry; trim even with edge of plate. Fill pastry shell with chicken mixture. Roll out remaining pastry to fit top of pie. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Bake at 425 degrees for 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. To use frozen potpie; shield frozen pie crust edges with foil; place on baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350 degrees; bake 70-80 minutes longer or until crust is golden brown.