Chicken Potpie

Modified from Taste of Home

3 potatoes, peeled and diced (they had 2 cups...this was just under 3 cups for me)

1 cup butter, cubed

2/3 cup onion, diced

1 cup flour

1 3/4 tsp salt

1 tsp dried thyme

3/4 tsp pepper

4.5 cups chicken broth (I used bouillon cubes and hot water...the only had 3 here...I felt it needed more)

1.5 cups milk

4 cups cubed cooked chicken

1 bag (12 oz) frozen mixed vegetables (they did just peas and corns and cooked carrots with the potatoes...this was easier for me)

1 pkg (14.1 oz) refrigerated pie pastry

Preheat to 425. Place potatoes in saucepan with water and bring to a boil. Reduce heat and cook, covered, for 8-10 minutes or until tender.

Meanwhile, heat butter over medium high heat. Add onion, cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in milk and broth. Bring to a boil, stirring constantly, cook and stir 2 minutes or until thickened. Stir in chicken, potatoes and vegetables. Remove from heat.

Put the mixture into pie plates (so they did a bottom crust, I didn't)...they got 2...I actually got three...but I had more liquid and more veggies. I actually think I'm going to use a bigger pan next time, so this is deeper, so I might get back down to 2....I just froze the third one. Top each with pastry. Trim, seals and flute edges. Cut slits in the top.

Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

Makes 2 potpies (I got three), 8 servings each.

Freezer option: Cover and freeze unused pie. To use, remove from freezer 30 minutes before (do not thaw). Preheat oven to 425. Cover pies loosely with foil. Bake for 30 minutes, then reduce oven to 350. Bake for 70-80 minutes longer or until crust is golden and interval temperature is 165.