Nov Chicken Pot Pie Recipe:)

Here is the recipe I used for the chicken pot pie for November.

Yield: 2 pot pies (6 to 8 servings each)
4 cups cubed cooked chicken (ham, shredded beef or turkey)
4 medium potatoes, peeled and diced
1 medium onion, chopped
1 cup butter or margarine
1 cup flour
2 1/2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon pepper
3 cups chicken broth
1½ cups milk
4 cups frozen veggies (I used the bag of frozen vegatables with carrots, peas and corn mixed together.)
1 box refrigerated Pillsbury pie crusts (there are 2 pie crusts in each box)

Boil potatoes in a large stockpot until tender. In another pot, boil cubed chicken for 8 minutes. Reduce heat, cover, and simmer vegetables for 8 to 10 minutes.
Drain vegetables and chicken and set aside. In a large skillet, sauté onion in butter until tender.

Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the chicken, potatoes, and vegetables. Remove from heat.

Fill pans shells with chicken mixture. Roll out pastry to fit top of pies. Cut 4 slits in pastry. Place over filling; seal and style the edges. Bake one pot pie at 425ºF for 35 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.

To freeze: After putting 4 slits in the top of the pie, wrap the pie completely with plastic wrap, then again with foil. Cook completely defrosted pie 425 degrees for 35-40 minutes, covering crust as needed with foil (making sure plastic wrapping is removed) to prevent over-cooked crust.

To serve frozen pie: Cover edges of frozen piecrust with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF and bake for 70 to 80 minutes longer, or until crust is golden brown.

Serve with chicken gravy over pie!!

Enjoy! Crystal