Chicken Pot Pie

1 cup diced potatoes
1 cup sliced carrots
1/2 cup chopped onion
1/2 cup butter
1/2 cup flour
1/2 tsp salt
1/2 tsp thyme
1/2 tsp pepper
1 1/2 cup chicken broth
3/4 cup fat free milk
2 cups canned chicken
1/2 cup frozen peas
1/2 cup frozen corn
1 9 in. double pie crust (ready made)

cook potatoes and carrots in a large saucepan until crisp tender (about 10 minutes). Drain and set aside. In a large skillet, saute onion in butter until tender. Stir in flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes, or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from heat.
Line 1 pie plate with bottom pastry; trim even with edge of plate. Fill pastry shell with chicken mixture. Roll out remaining pasty to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits into top of pie.
Bake at 425 degrees for 40 minutes. Let stand for 15 minutes before cutting.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user INDYGIRL2003.