Cold winter weather just calls for warm comfort foods. Today's recipe is from TASTE OF HOME. The flaky crust and creamy filling is sure to warm you up.
CHICKEN POT PIE
2 c. diced potatoes
1 3/4 c. sliced carrots
1 c. butter, cubed
1 c. all-purpose flour
1 3/4 tsp. salt
1 tsp. dried thyme
3/4 tsp. pepper
3 c. chicken broth
1 1/2 c. milk
4 cups cubed cooked chicken
1 c. frozen peas
1 c. frozen corn
2 pkg. refrigerated pie crust
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.
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 the chicken, peas, corn and potato mixture; remove from heat.
Unroll a pastry sheet into each of 2 9 inch pie plates; trim pastry even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in top.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
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