Cobble Creek Kitchen

2      Cups diced peeled potatoes
1 ¾  Cups sliced carrots
2/3   Cup chopped onion
1      Cup butter
1      Cup flour
1 ¾  tsp. salt
¾     tsp. pepper
3      Cups chicken broth
1 ½  Cups of milk
4      Cups cubed cooked chicken
1      Cup frozen peas
1      Cup frozen corn

Pastry for two double-crust pies

Boil potatoes and carrots 8-10 minutes, drain and set a side.  Sauté onion in butter until tender.  Stir in flour, salt and pepper until blended.  Gradually stir in broth and milk.  Bring to boil; cook and stir for 2 minutes or until thickened, add chicken and vegetables; remove from heat.  Fill pastry shell with chicken mixture top with crust, cut slits in crust, seal edges.

Bake 425° for 35-40 minutes or until crust is light brown.  Let stand for 15 minutes before cutting.  Yield 2 potpies.

Submitted by: Joni Thomas

Categories: Chicken , Joni Thomas