Chicken Pot Pie

My mom made this for us while she was here, and it was so good. Jason and I usually aren't even fans of pot pies at all, so that's saying something! I made it again last night, and it's a bit of a pain to make, but not terrible, and so worth it. I've decided that every time I make it I'll double the recipe and freeze one so I only have to do the process half as often--and I love having meals in the freezer for when I don't feel like cooking.

Chicken Pot Pie

1 c carrots, sliced

1 c potatoes, cubed

1 c chicken broth

1 c half-and-half or canned (evaporated) milk

2 c chicken, cooked and cubed

1/8 tsp thyme

1/8 tsp pepper

1 tsp garlic salt

4 Tbsp flour

4 Tbsp margarine

2 refrigerated pie crusts

Take pie crusts out of fridge 1/2 hour before using. In medium sauce pan, melt margarine. Stir in flour, add broth, half-and-half, and seasonings. Cook til thickened. Parboil fresh vegetables. Place veggies and chicken in pie shell in 9" pie pan. Pour sauce over. Add top crust, brush with milk and sugar. Bake at 425 F for 30-40 minutes when fresh, 1 hour when frozen.

Optional veggies: onion [I used about 1/4 c], broccoli, frozen peas.

Sorry I don't have a yummy-looking picture; you'll just have to use your imagination. But here are better pictures!