MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Favorite Chicken Potpie
Categories: Poultry, Pastry, Vegetables, Potatoes, Herbs
Yield: 16 servings

2 c Diced, peeled, potatoes
1 3/4 c Sliced carrots
1 c Butter, cubed
2/3 c Chopped onion
1 c A-P flour
1 3/4 ts Salt
1 ts Dried thyme
3/4 ts Pepper
3 c Chicken broth
1 1/2 c Whole milk
4 c Diced, cooked, chicken
1 c Frozen peas
1 c Frozen corn
4 Sheets refrigerated pie
- crust

Set oven @ 425ºF/218ºC.

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-carrot mixture; remove from heat.

Unroll a pie crust into each of two 9-in. pie plates;
trim crusts even with rims of plates. 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.

Karen Johnson, Bakersfield, California

Makes: 2 potpies (8 servings each)

RECIPE FROM: https://www.tasteofhome.com

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