Chicken Pot Pie

This makes enough for two pies.  After assembling, you can cover and freeze up to 3 months.  Most of the time, I freeze the filling separately in a ziploc bag and assemble the pie when I'm ready to bake it.  This is also really good poured into a 9x13 dish and topped with biscuits.

2 c. diced, peeled potatoes
1 3/4 c. sliced carrots
2/3  c. chopped onion
1 c. butter or margarine
1 c. 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, cooked chicken
1 c. frozen peas
1 c. frozen corn
Pastry for two double-crust pies

Place potatoes and carrots in a saucepan;  cover with water.  Bring to a boil.  Reduce heat;  cover and simmer 8-10 minutes or until crisp-tender.  Drain and set aside.  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 heat.

Line two 9-inch pie plates with bottom pastry;  fill shells with chicken mixture.  Roll out remaining pastry to fit top of pies, place over filling, trim, seal, and flute edges.  Cut slits in crust for venting.  Bake at 425 for 35-40 minutes or until crust is lightly browned.  Let stand for 15 minutes before cutting.

To use frozen potpie:  Shield frozen pie crust edges with foil;  place on a baking sheet.  Bake at 425 for 30 minutes .  Reduce heat to 350, bake 70-80 minutes longer or until crust is golden brown.