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1
Put potatoes & carrots in a steamer, then cover & steam for 7 to 9 minutes or until just crisp-tender.
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2
Remove from steamer & set aside.
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3
In a large skillet, saute onion in butter until tender, then stir in the flour, salt, thyme & pepper until blended.
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4
Gradually stir in the broth & milk, then bring to a boil & cook, stirring for 2 minutes or until thickened.
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5
Add chicken, peas, corn, potatoes & carrots, then remove from the heat.
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6
Line two 9-inch pie plates with pastry, trimming the pastry even with the edge.
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7
Fill the pastry shells with the chicken mixture, then roll out the remaining pastry to fit the top of each pie.
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8
Cut slits in the top pastries to vent & place them over the filling, before trimming, sealing & fluting the edges.
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9
At this time the pies can be chilled in the refrigerator before covering & freezing them (for up to 3 months), or do that to one of the pies & bake the other.
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10
If baking the unfrozen pie, preheat the oven to 425 degrees F, then bake the pie for 35-40 minutes or until crust is lightly browned.
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11
Let stand 15 minutes before cutting.
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12
TO BAKE A FROZEN PIE ~ Preheat the oven to 425 degrees F, then shield the frozen pie crust edges with foil before placing the pie on a baking sheet.
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13
Bake for 30 minutes.
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14
Reduce heat to 350 degrees F & bake 70 to 80 minutes longer or until the crust is bolden brown.
