The Farmer Family Cookbook

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Ingredients

• 20.2 cups peeled, diced potatoes
• 1.750.175 cups sliced carrots
• .660.066 cup chopped onion
• 10.1 cup butter
• 10.1 cup flour
• 1.750.175 tsp salt
• 10.1 tsp dried thyme
• .750.075 tsp pepper
• 30.3 cups chicken broth
• 1.50.15 cup milk
• 40.4 cups cooked chicken, cubed
• 10.1 cup frozen peas
• 10.1 cup frozen corn
• Pastry for two double crust pies

Steps

1. Place potatoes and carrots in large saucepan and cover with water. Bring to a boil. Reduce heat, cover, and simmer for 8-10 minutes or until crisp tender. Drain and set aside. In a large skillet sauté onion in butter until tender. Stir in flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots then remove from heat.
2. Line two 9 inch pie plates with pastry. Trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits in pastry top. Place over filling, trim and seal edges. Bake at 425F for 25-30 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
3. You can cover and freeze uncooked pies for future use. To bake frozen pie- cover pie crust edges with foil then place on a baking sheet. Bake at 425F for 30 minutes. Reduce heat to 350 and bake 70-80 minutes longer or until crust is golden brown.