Chicken PotPie

My neighbor, Lori, gave me this recipe for make ahead potpies you can freeze. I have used it often to keep in my freezer for compassionate service needs or to have as an easy meal on busy days. I like this recipe because it has a traditional pie crust and is full of yummy veggies.

CHICKEN POTPIE

4 cups cubed cooked chicken (about 3 breasts)
2 cups diced peeled potatoes, cooked (I use canned because I have a case of canned potatoes from the cannery)
1 3/4 cups frozen carrots
1 cups frozen peas
1 cup frozen corn
2/3 cup onion
1 cup butter
1 cup flour
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 cups chicken broth
1 1/2 cups milk

Pastry for two double-crust pies

In a large skillet saute 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, peas, corn, potatoes and carrots; remove from the heat.
Line two 9-in pie plates with bottom pastry; trim even with edge of plate Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Place over filling; trim, seal and flute edges. Cut slits on pasty top.

Bake on potpie at 425 degrees for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.
To use frozen potpie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350; bake 70-80 minutes longer or until crust is golden brown.

NOTES: I do make my own pie crust but you can also buy pre made crusts. I also put a little more peas and corn in and always have enough filling for 3 of the aluminum disposable pie pans. The last time I made this recipe I only made enough crust for two so I just froze the remainder filling in a ziplock and thought I will try it with a biscuit top sometime.