Chicken Pot Pie = cold weather comfort

This recipe is my go-to recipe for Chicken Pot Pie (is it Pot Pie or Potpie?).  It has been rainy and cold at our house and when I made this last week, it hit the spot.  Why do I like this recipe?  It doesn't call for any condensed soups.  It's yummy and my kids eat it up, vegetables and all.  And it makes TWO pies (it can even make three if you use smaller pie pans)!  That's right.  You can stick one in the freezer to use at a later date, you can make one for a friend who just had a baby and have one for your own dinner, you can give a frozen pot pie to a new mother for her to use after the mothers have gone home and all the dinners have stopped coming, etc.  Below is my own version of this recipe, making it easier and faster to make.

2 cups frozen hash browns (I prefer Southern Style)

1 1/2 to 2 cups carrots, chopped or sliced

2/3 cup onion, chopped

2 sticks of butter (I know, it sounds like a lot, but remember this is making 2 pies)

1 cup flour 

1 tsp salt (add more if you want)

1 tsp dried thyme

3/4 tsp pepper

3 cups chicken broth

1 1/2 cups milk

1 rotisserie chicken from Costco or grocery store, deboned and cut/shredded into smaller pieces (enough to equal 4 cups)

1 cup frozen peas

1 cup frozen corn

2 - 3 packages of Pillsbury pie crust or make your own homemade pie crust (enough for two 9-inch pies, or 3 smaller pies)

disposable, aluminum pie pans if you plan on giving away or for easy clean up

In a large skillet, saute onion and carrots in butter until tender.  Stir in flour, thyme, salt & pepper until blended.  Cook for about one minute.  Gradually stir in broth and milk.  Bring to a boil; cook and stir until thickened (just a few minutes).  Add the chicken, peas, corn, and potatoes (hash browns); remove from heat.  Sometimes I add in more peas, corn, and/or potatoes if I feel like it.

Line two 9-inch pie plates (or three if you are using smaller pans) with bottom pastry; trim even with the edge of plate, if necessary.  Fill pastry shells with chicken mixture.  Place the top pastry over the filling; trim, seal, and flute edges.  Cut slits into pastry and add decorative cutouts, if so desired.  Brush with milk or egg whites (the egg whites will give it that shiny look).

Place one potpie on a baking sheet, and bake at 425 degrees for 35-40* minutes or until crust is lightly browned.  Let stand for 15 minutes before cutting.  

With the remaining pie(s), cover with saran wrap and a couple layers of foil and freeze for up to 3 months.

To bake frozen pie:

Remove all foil and saran wrap.  Shield pie crust edges with strips of foil (you can repurpose the foil it was wrapped in); place pie on baking sheet.  Bake at 425 for 30 minutes.  Reduce heat to 350; bake 70 - 80* minutes longer or until crust is golden brown.  

*All temperatures and times are based on a 9-inch pie.  Some adjustments may need to be made if you are making smaller pies or baking multiple pies.  I would adjust the time before the temperature though.

Yield: 2-3 pies, 6 to 8 large servings per pie