Make-Ahead Chicken Pot Pie recipe

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Ingredients

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

Nutrition Info

476.6 calories
carbohydrate: 36.6 g
cholesterol: 59.7 mg
fat: 29.9 g
fiber: 3.5 g
protein: 15.7 g
saturatedFat: 12.1 g
servingSize: -
sodium: 586.5 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Place potatoes and carrots into 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.

  3. Melt butter in a skillet over medium heat, stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Slowly stir in flour and thyme. Slowly stir in broth and milk, bring to a boil. Cook until thickened, about 2 minutes. Add chicken, peas, corn, and potato-carrot mixture.

  4. Place a pie crust in the bottom of 2 pie plates. Fill each with 1/2 of the pot pie mixture and cover with the remaining pie crusts. Cut slits in the top of each crust, and press a fork around the edges to seal. Freeze one pie.

  5. Bake one pot pie in the preheated oven until hot and bubbly, 35 to 40 minutes. Let stand 15 minutes before serving.

Recipe Yield

2 9-inch pot pies

Recipe Note

This is a delicious, traditional chicken pot pie that I got from my mom. It is one of my favorites, and it makes two pies so you can make ahead and freeze one for up to 3 months.

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