I've Got My Mind Set On Chicken Pot Pie :)

I have seasonal cravings, so I have already been so excited as I anticipate Thanksgiving food.... but today on my way home from work I started thinking about this chicken pot pie I make sometimes in the Fall and I was making a mental note to make it soon.....it totally revolutionized my previous opinion of pot pies (you know, from those frozen pot pies at the store).  I also like it because the recipe makes two pot pies so it is great if I am making a meal for my family and taking food to someone else ....or you could always eat one and freeze one for later.  Then, I thought , "I have never tried it with leftover turkey, but I bet it would be great!"....so I will share a recipe with you today in case you want to try something new with your Thanksgiving leftovers :P  This comes from a Taste of Home's Quick Cooking magazine....funny that it is QUICK cooking, but requires THYME

:)

Ingredients

• 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 milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 2 packages (14.1 ounces each) refrigerated pie pastry

Directions

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.
   Freeze option: 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°. Yield: 2 potpies (8 servings each).