Favorite Chicken Potpie

So I'm sure there are not too many that does not like the wonderful comfort food of potpie. Even my very picky eater son loved this. It's great because the recipe has enough for 2 one for your family and one for your freezer for later and because I'm not the most accurate in measuring I did have some filling left over that we just ate and it was so yummy. This recipe comes from Taste of Home and you can find the original recipe HERE. 

Hope you enjoy it!

Ingredients

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 tsp salt

1 tsp dried thyme

3/4 tsp pepper

3 cups chicken broth

1-1/2 cups milk

4 cups cubed cooked chicken

1 cup frozen peas

1 cup frozen corn

2 packages refrigerated pie pastry. (enough for 2 pies top and bottom)

Directions

1. Preheat oven to 425 degrees. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 mins or until crisp-tender; drain. 

2. In a large skillet, heat butter over med-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 mins or until thickened. Stir in chicken, peas, corn and potatoe mixture; remove from heat. 

3. Unroll a pastry sheet into each of two 9-in (I had enough for a 10-in) pie plates; trim even with rims. Add potpie mixture. Top with remaining pastry. Trim, seal and flute edges. Cut slits on top of each pie. 

4. Bake 35-40 mins or until crust is lightly browned. let stand 15 mins before cutting. 

Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 mins before baking (do not thaw). Preheat oven to 425 degrees. Place pies on baking sheets; cover edges loosely with foil. Bake 30 mins. Reduce oven setting to 350 degrees; bake 70-80 mins longer or until crust is golden brown and a thermometer inserted in centre reads 165.