Traditional Pot Pie recipe

This is a recipe for a traditional style pot pie. I have made this recipe big enough to make two 9" pies at once. One for dinner, and one to freeze for a lazy day. 

Picture not of my pie, I do not have a professional camera, posted to give you an Idea on what your pie can look like. 

Ingredients:

6 oz      Frozen corn
5 oz      Frozen peas
5 oz      Frozen Green beans
4 oz      Fresh Mushrooms
1/4 c     Finely Diced onions
2 C       Diced potatoes
4-5 C    Diced Chicken breast Cooked and sprinkled with Garlic pepper.
2           9" pastry doughs


Sauce Ingredients:

1/2 C    Butter
1/2 C    All-purpose Flour
1 tsp     Basil
1 tsp     Thyme
32 oz    Chicken Broth
4           Chicken Bullion cubes w/ herbs


Direction: Combine first 7 ingredients in a large bowl, divide between two 9” pie dishes.  In a small saucepan, melt butter. Stir in flour, Basil, & thyme until smooth. Gradually add broth and bouillon cubes. Bring to a boil; cook and stir for 2 minutes or until thickened. Divide and Pour over vegetable mixtures.

Roll out pastry to fit top of dish. Place over filling; trim and flute edges. Cut slits in top. Bake at 450° for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings. Per pie

How to cook frozen pie: Preheat oven to 375 Cover edge of crust with tin foil to prevent over browning (may cover whole pie if desired). cook for 60-70 min until center is fully heated (160 degrees)

Please feel free to try out this recipe, comment with any changes you made, comments, questions, or your favorite traditional pot pie recipe. Enjoy!