MSGID: 1:18/200.0 68dea202   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Best Chicken Potpie   
    Categories: Poultry, Pastry, Vegetables, Potatoes, Herbs   
         Yield: 16 Servings   
       
         2 c  Diced, peeled, potatoes   
     1 3/4 c  Sliced carrots   
         1 c  Butter, cubed   
       2/3 c  Chopped onion   
         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  Diced, cooked, chicken   
         1 c  Frozen peas   
         1 c  Frozen corn   
         4    Sheets refrigerated pie   
              - crust   
       
     Set oven @ 425ºF/218ºC.   
        
     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.   
        
     Karen Johnson, Bakersfield, California   
        
     Makes: 2 potpies (8 servings each)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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