Comfort Food Recipe- Chicken Pot Pie

Last night, Clint's aunt was trying out a new recipe for us to possibly use for our freezer meal project. She found a chicken pot pie recipe from Taste of Home. It was absolutely delicious, so I wanted to share with everyone. It's make A LOT, so you can feed a big crowd or freeze some for later. Enjoy!

2 cups diced and 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 cooked and cubed chicken

1 cup frozen peas

1 cup frozen corn

2 packages refrigerated pie pastry

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 for 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 for 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 inch pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in top.

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

This recipe makes 2 large pot pies (8 servings each).

Freezer Option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425 degrees. Place pies on baking sheets; cover edges loosely with foil. Bake for 30 minutes. Reduce oven setting to 350 degrees; bake 70-80 minutes longer or until crust is golden brown.