Chicken Pot Pie, Quick

INGREDIENTS


PREPARATION

  1. Preheat oven to 425°F.

  2. 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.

  3. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender.

  4. Stir in flour and seasonings until blended.

  5. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

  6. Stir in chicken, peas, corn and potato mixture; remove from heat.

  7. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims.

  8. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.

  9. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.