☐ 2 packages (14.1 ounces each) refrigerated pie pastry
PREPARATION
Preheat oven to 425°F.
Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
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 broth 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.
Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims.
Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.