This recipe was modified from another that I've used for a long time. I needed one that was homemade but quicker to make. I use a few prepared items like premade refrigerated pie crusts and rotisserie chicken from the grocery store. This cuts prep time in half for this working mom. It's even better the second day so no complaints from the family on leftover night.
1Bring potatoes and carrots to boil in a saucepan. Reduce heat and simmer for 10 minutes until they are slightly firm. Drain and put to the side.
2Saute onions and butter in a large (LARGE)skillet until translucent. Stir in dry ingredients. Slowly add broth and milk, stirring until well mixed. Bring to a boil and stir until thickened. Add the vegetables and chicken. Remove from heat.
3This recipe makes 2 deep dish pot pies. Take 2 pie pans, place 1 prepared crust in each pan. Pour filling in the pans up to the top of each pan. Place the top crusts on the pie and pinch the edges. Use a knife and cut slits on the crusts.
4Bake in a preheated 425 degree oven for 30 - 40 minutes or until crust is a golden brown. Remove and let sit for 10 - 15 minutes before serving.
5You can bake both - bake one and freeze one to bake later - or cut the recipe in half and make one. It's all up to you.