Chicken Pot Pie
6 TBSP butter, softened
1/4 cup unbleached all-purpose flour
1 TBSP cornstarch
1/2 cup milk
1 small onion, finely chopped
1 carrot, peeled and diced
1 stalk celery, diced
1 3/4 cup chicken broth
1/2 cup russet potato, peeled and diced
1 TBSP C&C Chicken Pot Pie Spice
1 1/2 cups cooked chicken, diced
1/2 cup frozen peas
Salt and pepper
2 (9 inch) unbaked pie crusts
In a bowl, combine butter (minus one TBSP) with flour using a fork. Set aside. In a second bowl, dissolve the cornstarch in the milk. Set aside.
In a large saucepan, soften the onion, carrot, and celery in the remaining butter. Season with salt and pepper. Add the broth, potatoes, C&C Chicken Pot Pie Spice, and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. Add the kneaded butter and boil gently, stirring with a wooden spoon. Add the milk and cornstarch mixture and bring back to a boil. Adjust the seasoning. Stir in the chicken and peas and let cool.
Place the chicken mixture in the bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Wrap with plastic wrap and place in a large air tight bag and make sure to keep it level while freezing.
To cook from frozen, add pie to an oven preheated for 425 F for 50-60 minutes until crust is golden brown. Or before freezing cook at 400 F for approximately 35-45 minutes until the same golden brown crust appears. Let sit 5 minutes before cutting into the pie and serving.