Homemade Chicken Pot Pie

• 3 medium carrots, sliced
• 2 medium red potatoes, cut into 1/2-inch pieces
• 1 medium turnip, peeled and cut into 1/2-inch pieces
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups cubed cooked chicken
• 1 cup frozen peas, thawed
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 4 green onions, sliced
• Pastry for single-crust pie (9 inches)

1. Place the carrots, potatoes and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are tender.
2. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the broth, thyme, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
3. Drain vegetables and place in a large bowl; stir in the white sauce, chicken, peas, mushrooms and onions. Transfer to a greased 2-qt. round baking dish.
4. Place pastry over filling; trim, seal and flute edges. Cut slits in top. Cover and freeze for up to 3 months or bake at 375u0b0 for 25-30 minutes or until crust is golden brown and filling is bubbly.
5. To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a
6. .
7. Bake at 425u0b0 for 30 minutes. Reduce heat to 375u0b0; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting.

carrots, red potatoes, butter, allpurpose, chicken broth, thyme, salt, pepper, chicken, frozen peas, mushrooms, green onions, pastry

Taken from www.tasteofhome.com/recipes/homemade-chicken-pot-pie/ (may not work)