MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Favorite Chicken Potpie
Categories: Poultry, Pastry, Vegetables, Potatoes, Herbs
     Yield: 2 Pies

     2 c  Potatoes; peeled & diced
 1 3/4 c  Carrots; sliced
     1 c  Butter; cubed
   2/3 c  Onion; chopped
     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  Cooked chicken; diced
     1 c  Frozen peas
     1 c  Frozen corn
     4    Sheets refrigerated pie
          - crust

 Set oven @ 425 F/218 C.

 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.

 Recipe by Karen Johnson, Bakersfield, California

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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