Chicken Pot Pie

*This recipe makes 6 pot pies. I buy the cheap frozen Kroger brand pie crusts, 2 for $2. Then cut one and put it on the top. I didn't know that it made 6 so I separated it into ziploc bags and froze it, then I will put it into the crusts before baking.

Chicken Pot Pie

4 cups cubed chicken (or ham, turkey, or beef)
4 medium potatoes, peeled and diced
2 cups sliced carrots
1 medium onion, chopped
1 cup (2 sticks) butter or margarine
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon dried thyme
1 teaspoon pepper
3 cups chicken broth
1 1/2 cups milk
1 cup frozen peas
1 cup frozen corn
pastry for two double-crust 9-inch pies, or use biscuit
baking mix to make crust
Reduce heat, cover, and simmer vegetables for 8-10 minutes. Boil potatoes and carrots in a large stockpot. Meanwhile, in another pot, boil cubed chicken for 8 minutes. Drain vegetables and chicken and set aside. In a large skillet, saute onion in butter until tender. Add flour, salt, thyme and pepper, stirring until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken, peas, corn, potatoes and carrots. Remove from heat. Yield: two 9-inch pot pies (6-8 servings each).
Crust Option 1
Line two 9-inch pie pans with bottom pastry; trim even with edge of pan. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal, and style the edges. Bake one pot pie at 425ºF for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.
Crust Option 2
Mix together 2 cups biscuit baking mix, 1 1/4 cups milk, 1 teaspoon garlic salt, and 1/2 teaspoon celery seed. (Mixture will be thin.) Spoon over top of chicken pot pie. Bake at 350ºF for 30-35 minutes or until crust is golden brown. Cover and freeze remaining pot pie for up to 4 months.

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