Ingredients :
- 1 cup diced peeled potatoes
- 3/4 cup sliced carrots
- 1/2 cup butter cubed
- 1/3 cup onion, chopped
- 1/2 cup flour
- 1 1/2 cup chicken broth
- 1 tsp salt
- 1/2 tsp thyme
- 1/4 tsp pepper
- 1 cup milk
- 2 cup cooked diced chicken
- 1/2 cup peas
- 1/2 cup corn
- 2 9 inch pie shells, I use pre-made
Method :
- Pre heat oven to 425°F Fahrenheit
- Place potatoes and carrots in saucepan cover with water. Bring to boil reduce heat and cover 8-10 minutes and drain.
- In a large skillet heat butter over medium heat. Add onion cook until tender. Stir in flour and seasonings.
- Gradually stir in broth and milk. Bring to a boil stirring constantly, cook and stir 2 minutes until thickened.
- Stir in chicken, peas, corn and potatoes into mixture and remove from heat.
- Unroll pie crust into 9 inch pie plate trim even with rim. Add chicken mixture. Put top crust on. Trim, seal and flute cut slits in top. Bake 35-40 minutes let stand 15 minutes.
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