Snapguide
STEPS
TOOLS
Preheat oven to 425 degrees F

Preheat oven to 425 degrees F

Put potatoes and carrots in sauce pan and cover with water. Bring to a boil, then reduce heat.

Put potatoes and carrots in sauce pan and cover with water. Bring to a boil, then reduce heat.

Cook for 8-10 minutes until they are crisp and tender.

Cook for 8-10 minutes until they are crisp and tender.

Drain the vegetables

Drain the vegetables

In a large skillet heat butter on medium heat level until melted.

In a large skillet heat butter on medium heat level until melted.

Add onion to cook until tender.

Add onion to cook until tender.

Stir in flour and seasoning until blended, then gradually stir in chicken broth and milk.

Stir in flour and seasoning until blended, then gradually stir in chicken broth and milk.

Stir in the chicken, peas, corn, and potatoes/carrots.  Remove from heat. Cook for about 5 minutes.

Stir in the chicken, peas, corn, and potatoes/carrots. Remove from heat. Cook for about 5 minutes.

Bring to a boil, stirring constantly, for about 2 minutes or until thickened.

Bring to a boil, stirring constantly, for about 2 minutes or until thickened.

Unroll a pastry sheet into one of the two 9-in pie plates.

Unroll a pastry sheet into one of the two 9-in pie plates.

Add filling in the pastry

Add filling in the pastry

Unroll remaining pasty and place over the filling.  Seal and flute edges, cut slits in top

Unroll remaining pasty and place over the filling. Seal and flute edges, cut slits in top

Bake 35-40 minutes or until lightly browned  Let stand 10-15 minutes before cutting

Bake 35-40 minutes or until lightly browned Let stand 10-15 minutes before cutting

  • 2.0c diced peeled potatoes
  • 1.0c sliced carrots
  • 1.0c cubed butter
  • 1.0c all purpose flour
  • 1.0tsp salt
  • 1.0tsp dried thyme
  • 0.0tsp Pepper
  • 3.0c Chicken broth
  • 1.0c milk
  • 4.0c Cubed cooked chicken
  • 1.0c frozen peas
  • 1.0c frozen corn
  • 2.0part pie pastry