Favorite Chicken Pot Pie

⏱ 75 mins 🍽 2 Pies, 16 serving(s) 🏷 Pot Pie

This classic chicken pot pie yields two delicious pies, ideal for a crowd or for freezing meals ahead. The filling combines cooked chicken, potatoes, carrots, peas, and corn in a rich, seasoned sauce made with butter, flour, broth, and milk. It's all encased in a refrigerated pastry crust and baked until golden. The recipe includes specific instructions for baking fresh pies or freezing them to bake from frozen later.

Favorite Chicken Pot Pie

Ingredients

  • 2 cups diced peeled potatoes
  • 1 3/4 cups sliced carrots
  • 1 cup butter, cubed
  • 2/3 cup chopped onion
  • 1 cup all-purpose flour
  • 1 3/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 3 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 (14 1/8 ounce) packages refrigerated pie pastry

Method

  1. Set your oven to 425°. Put the diced potatoes and sliced carrots into a large saucepan and cover them with water. Bring the water to a boil, then lower the heat. Cover the pan and cook for 8-10 minutes until the vegetables are crisp-tender, then drain them.
  2. Heat the cubed butter in a large skillet. Cook the chopped onion until it becomes tender. Mix in the flour, salt, thyme, and pepper until combined. Slowly pour in the chicken broth and milk while stirring. Bring the mixture to a boil, stirring constantly, and cook for 2 minutes until it thickens. Add the cubed chicken, frozen peas, frozen corn, and the drained potato and carrot mix. Take the skillet off the heat.
  3. Unroll one sheet of pastry into each of two 9-inch pie plates. Trim the pastry so it is even with the rims. Divide the chicken filling between the two plates. Unroll the remaining pastry sheets and place them over the filling. Trim the excess, then seal and flute the edges. Cut several slits in the top of each pie.
  4. Bake the pies for 35-40 minutes until the crust is lightly browned. Allow the pies to stand for 15 minutes before you cut into them. This makes two pot pies, each yielding 8 servings.
  5. For freezing, cover the unbaked pies and freeze them. When ready to bake, take the pies from the freezer 30 minutes beforehand but do not thaw them. Preheat the oven to 425°. Place the pies on baking sheets and loosely cover the crust edges with foil. Bake for 30 minutes. Then reduce the oven temperature to 350° and continue baking for 70-80 minutes longer, until the crust is golden brown and the filling reaches 165° on a thermometer.

Nutrition (per serving)

Sodium796500 mg

Recipe details

CategoryPot Pie
Authorjennyblender