Chicken Pot Pie

3 1/2 cups chicken broth, divided
2 1/2 cups red potatoes, cut into bite-sized pieces
1 cup carrots, sliced
3/4 cup flour
1/2 cup yellow onion, chopped
2 cups chicken, cooked & diced
1 cup frozen peas
1 cup sweet corn
3/4 tsp salt
1/4 tsp thyme
1 recipe or store bought pie crust

1. Prepare pie crust and refrigerate.

2. Bring 2 1/2 cups of the broth to a boil and add carrots and potatoes. Cook for 3 minutes. Turn to low.

3. Combine flour and remaining broth to make a thickening agent for pie filling.

4. In a skillet, saute onions. When they begin to caramelize, add them to carrots and potatoes.

5. Combine remaining ingredients into the carrots and potatoes. Stir until thoroughly mixed.

6. Divide pie crust and roll out (my recipe makes enough for a double recipe, if you want to line the 9x13 pan with crust, this is also an option. However, I usually freeze my dough until the next time we need it). Pour chicken filling into pan. Roll out pie filling and cover. Use a fork to poke holes for ventilation. For a golden crust, brush with a beaten egg before baking.

Recipe from: Mindy