Here is a great and comforting meal for your cool fall evenings! Chicken Pot Pie. This recipe makes two 9 inch pies - one for dinner and one for the freezer. It is a bit time consuming - but worth it!

Pastry for 2 double crust pies (9 inch)
2 c. diced peeledp otatoes
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. thyme
3/4 tsp. pepper
3 c. chicken broth
1 1/2 c. milk
4 c. cooked, cubed chicken
1 c. frozen corn (or substitute one can drained whole kernel corn)
1 c. frozen peas (optional)

Place potatoes and carrots in a large 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 flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for two minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots. Remove from heat. Line 2 - nine inch pie plates with bottom pastry. Fill with chicken mixture. Roll out remaining pastry to fit tops. Cut slits in tops. Place over filling, trip, seal and flute edtes. Bake one pie at 425 for 35-40 minutes. Cover and freeze remaining pie for up to three months. To use frozen pie: shield frozen pie crust edges with foil; place on a bakin sheet. Bake at 425 for 30 minutes and then reduce heat to 350. Bake an additional 70-80 minutes, or until crust is golden brown. Let stand 15 minutes before cutting.

The one shown above is a made in a mini pie tin and I used some extra dough to cut out a leaf shape and embellish the top!

Labels: from my kitchen