Chicken Pot Pie (makes 2-one to eat now and one to freeze)

4 c. cubed chicken
3 medium diced and peeled potatoes
1 3/4 c. sliced carrots
1 medium chopped onion
1 c. butter or margarine
1 c. flour
2 tsp. salt
1 tsp dried thyme
3/4 tsp. pepper
3 c. chicken broth
1 1/2 c. milk
1 c. frozen peas
1 c. frozen corn
Pastry for two double crust pies (9 inches)

1. boil potatoes and carrots in a large stockpot. In another pot, boil cubed chicken 8 minutes. Reduce heat, cover and simmer vegetables for 8-10 minutes. Drain vegetables and chicken and set aside.

2. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk.

3. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes, and carrots. Remove from heat.

4. Line two 9-inch pie plates with bottom pastry; trim even with pie plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Place over filling; trim and seal. Bake one pot pie at 425 for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.

To Serve Frozen Pie: Cover frozen pie crust edges with foil;place on a baking sheet. Bake at 425 for 30 minutes. reduce heat to 350 and bake for 70-80 minutes longer or until crust is golden brown.

**this recipe is courtesy of Jenny Stanger and Fantastic Freezer Recipes**