Chicken Pot Pie


°2 cups potatoes, peeled into cubes
°1-3/4 cups sliced ​​carrots
°1 cup butter, cubed
°2/3 cup chop onion
°1 c flour
°1-3/4 tsp salt
°1 tsp dried thyme
°3/4 tsp pepper
°3 c chicken broth
°  1-1/2 cup milk or half and half
°4 cups cubed cooked chicken
°1 cup frozen peas
°1 cup frozen corn
°2 Double Crust Pie

*Directions :

Preheat the oven to 425 degrees. Put the potatoes and carrots in a large saucepan. Add water to cover. Bring it to a boil. Reduce heat; cook, covered, 8-10 minutes, or until vegetables are tender;.
In  skillet, heat butter on medium heat. Adding onions, cooking and stirring to softened. Stir in the flour and spices until blended. Adding in broth and milk. Bring the mixture to a boil with constant stirring; Cook and stir for 2 minutes or until firm. Add chicken, peas, corn and potato mixture. Remove from heat.
Place pie crust on each of the two 9-inch pieces. Trim pie plates even with rims. Add chicken mixture. Put the rest of the pie crust over the filling. Trim, seal and edges of the flute. Cut slits at the tops.
Bake for 35-40 minutes or until crust is lightly brown. Leave it for 15 minutes before slicing.

Enjoy !