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Chicken Pot Pie

Full of delicious chicken, potatoes peas ad corn this feel good classic makes two one for you and the other... also for you.

Prep
Cook
Serves 2people
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
package (14.1 ounces each) refrigerated pie pastry
Directions
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. Let stand 15 minutes before cutting.

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