Preheat oven to 425°. vicinity potatoes and carrots in a large saucepan; upload water to cover. carry to a boil. lessen warmth; prepare dinner, protected, eight-10 minutes or till crisp-tender; drain.
In a big skillet, heat butter over medium-high warmth. upload onion; prepare dinner and stir until gentle. Stir in flour and seasonings until combined. gradually stir in broth and milk. bring to a boil, stirring constantly; cook dinner and stir 2 minutes or until thickened. Stir in fowl, peas, corn and potato mixture; dispose of from warmness.
Unroll a pie crust into every of two nine-in. pie plates; trim in spite of rims. upload chicken mixture. Unroll final crusts; area overfilling. Trim, seal and flute edges. cut slits in tops.
Bake 35-forty mins or until crust is gently browned. permit stand 15 mins earlier than slicing. Freeze alternative: cowl and freeze unbaked pies. to apply, dispose of from freezer half-hour before baking (do now not thaw). Preheat oven to 425°. place pies on baking sheets; cowl edges loosely with foil. Bake 30 minutes. lessen oven placing to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in centre reads 165°.
2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup of frozen corn
4 sheets refrigerated pie crust
Test Kitchen tips
feel unfastened to apply your favourite homemade pie pastry.
whilst the brink of the crust falls inward off the lip of the pie plate, we say it slumped. lessen slumping by using letting a fluted crust rest within the refrigerator 30 to forty-five minutes.
1 serving: 475 calories, 28g fats (14g saturated fat), 74mg LDL cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fibre), 15g protein.