This traditional chicken pot pie recipe is from my mom. It makes two pies, so you can have one tonight and freeze the other for an easy future dinner.
Prep Time::30 mins
Cook Time:: 1 hr 5 mins
Additional Time::15 mins
Total Time:: 1 hr 50 mins
Servings::16
Yield::2 (9-inch) pot pies
Ingredients
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2 cups diced potatoes
1 ¾ cups sliced carrots
1 cup salted butter
⅔ cup chopped onion
1 cup all-purpose flour
1 teaspoon dried thyme
3 cups chicken broth
1 ½ cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 (9-inch) refrigerated pie crusts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Place potatoes and carrots in a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
Melt butter in a skillet over medium heat. Add onion and continue to cook until soft, about 5 minutes. Slowly whisk in flour and thyme until combined. Slowly whisk in broth and milk until combined. Bring to a boil and cook, whisking continuously until thickened, about 2 minutes. Add chicken, peas, corn, and potato-carrot mixture.
Place pie crust in the bottom of 2 pie plates. Fill each with 1/2 of pot pie mixture. Cover with remaining pie crusts. Cut slits on top of each crust, and press a fork around the edges to seal. Freeze second pot pie, if desired.
Bake pot pie in the preheated oven until inside is bubbly, and crust is golden, 35 to 40 minutes. Let stand 15 minutes before serving.
Cook's Note:
Do not thaw the frozen pie before baking. Cover the edges with foil and bake in a preheated 425 degrees F (220 degrees C) for 30 minutes. Decrease heat to 350 degrees F (175 degrees C) and bake until the inside is bubbly and the crust is golden, another 1 hour 10 minutes to 1 hour 20 minutes.