Chicken Pot Pie

I got tired of eating few recipes that contains chicken as the main dish over and over. I thought of trying to expand the delicate taste of chicken in a new way that I have never done before.  I thought of banquet chicken pot pie. I thought that they tasted good, but I thought to myself if it is possible to make it. After researching and deriving ingredients to make this the best chicken pot pie ever! Yes it is possible, but very long to prepare and cook this dinner. I suggest that you should cook this when you have plenty of hours to focus on. This dinner is also freezable!  You can make it and store it for later! They are good in the freezer for up to 6 months.

Recipes  makes 2 chicken pot pies serves 6 each pie

2 c. diced potato
1 3/4 c. sliced carrots
2/3 c. chopped onion
1 c. butter
1 c. flour
1 3/4 tsp. salt
1 tsp. thyme
3/4 tsp. black pepper
3 c. chicken broth
1 1/2 c. milk
4 c. cubed chicken, cooked
1 c. frozen peas
1 c. frozen corn
2 pastry for 9 inch pie dish

Boil potato and carrot then reduce heat to simmer for 8 to 10 minutes.  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 2 minutes or until thickened.  Add chickens, potato, and vegetables. Remove from heat.  Fill 2 pastry shells with chicken mixture.  Put another pastry on top of both pies. Cut slits.  Bake one pot pie at 425 degrees for 35 to 40 minutes or until crust is lightly browned.  Let it stand for 15 minutes before cutting.  You bake another pie at the same degree and length then let it cool off and then put it in the freezer. Whenever you want to eat, let it thaw and heat it up and serves hot.