Recipe Station

Here's everything you need for this mouthwatering dish. Note that you can use either cooked or fresh chicken, so even if you're short on time or can't get to the store you can still whip up a batch of these delectable pot pies.

The Ingredients To Gather Up:

• 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
• 2 packages (14.1 ounces each) refrigerated pie pastry

The Step By Step Directions To Follow:

1. 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 vegetables are crisp-tender; drain.
2. 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.
3. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
4. Bake 35-40 minutes or until crust is lightly browned.

Finished!

What could be simpler? We like this recipe because it's great as an appetizer and perfect for setting out at a party or gathering. However, it's also perfect for lunch  or as a snack, or as a main course or side dish for dinner.

Enjoy!

Article Source: Taste Of Home