This is yet another yummy recipe from Taste of Home that I changed a bit to our liking & ease of making on a big cooking day. This recipe does make TWO pies and they are delicious. You definitely have to plan ahead on the cooking time when it's coming from the freezer. I will often just freeze and sauce and then on the serving day, I'll use pie dough from my breadmaker or simply warm the sauce & serve over biscuits.
Chicken Pot Pie
1 c. butter, cubed
2/3 c. chopped onion
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 c. cubed chicken
1 package of refrigerated diced potatoes
1 pkg. frozen mixed veggies (carrot, green bean, corn & pea mix)
pastry for 2 double curst pies (9 inches) = 2 packages
In large skillet, saute onion in butter until tender. Stir in ghte flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to boil; cook and stir for 2 minutes or until thickened. Remove from heat and add chicken, potates and mixed vegetables.
Line two 9" pie plates with bottom pastry; trim even with edge. Fill pastry shells with chicken mixtures. Roll out remaining pastry to fit top of pies. Cut slits in top. Plase over fill; trim, seal and flute edges.
To Freeze Pies: Cover each with 1 layer of saran wrap and foil, then place in freezer.
To Freeze Chicken Mixture: Divide into freezer bags or containers for your family size meals and freeze.
To Serve Pies: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425F for 30 minutes. Reduce heat to 350F; bake 70-80 minutes longer or until crust is golden brown.
