Chicken Pot Pie

While I know it is summer, this is still a favorite of ours to make year round.  Especially when I need a quick go to from my freezer.  You can either make the crust from scratch or when in a pinch use a pre-made refrigerated crust.  My kids gobble this up so there is little to no leftovers usually.  The filling often will make enough for 2 pot pie's, so be prepared to either make 2, or freeze half of the filling to use next time.  This recipe freezes amazing!  Hope you enjoy it!

2 C. diced peeled potatoes
1 3/4 C. sliced carrots
2/3 C. chopped Onion
4 C. cooked chicken
1 C. frozen peas
1 C. frozen corn
1 C. butter, cubed
1 C. flour
1 3/4 tsp. salt
1 tsp. thyme
1/2 tsp. ground sage
3/4 tsp. pepper
3 C. Chicken broth
1 1/2 C. milk
2 refrigerated or homemade Pie crusts 

1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
3. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. 

Often when making this I have leftover filling, and so I'll either make a second pot pie with additional crusts, or I'll freeze the filling in the shape of my pie tin in a ziploc bag to use later.  It makes for a quick meal on a night I haven't thought much about dinner in advance.

For the freezer method, cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.