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

      Title: Favorite Chicken Potpie
 Categories: Poultry, Pastry, Vegetables, Potatoes, Herbs
      Yield: 2 Pies

      2 c  Potatoes; peeled & diced
  1 3/4 c  Carrots; sliced
      1 c  Butter; cubed
    2/3 c  Onion; chopped
      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  Cooked chicken; diced
      1 c  Frozen peas
      1 c  Frozen corn
      4    Sheets refrigerated pie
           - crust

  Set oven @ 425°F/218°C.

  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.

  Recipe by Karen Johnson, Bakersfield, California

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

  Uncle Dirty Dave's Archives

MMMMM