Description

It's that time of the year when you want comfort food. This dish is definitely that. It is full of chicken, potatoes, peas and corn and refrigerated pie crusts. It is so delicious and easy, you will wonder why you didn't make it before.

Ingredients

• 1-3/4 c. fresh carrots, sliced
• 1 c. butter, cubed
• 2/3 c. onion, chopped
• 1 c. all-purpose flour
• 1-3/4 t. salt
• 1/2 t. dried thyme
• 1/2 t. poultry seasoning
• 3/4 t. pepper
• 3 c. chicken stock
• 1-1/2 c. milk
• 4 c. cooked chicken, cut in cubes
• 1 c. frozen peas
• 1 c. frozen corn
• 2 - 14.1 oz. pkg. refrigerated pie pastry

Steps

1. Preheat oven to 425 degrees.
2. Place potatoes and carrots in a large saucepan with water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
3. 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 stock 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.