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 whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust
1Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
2In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
3Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
4Bake 35 to 40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70 to 80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
tips
Feel free to use your favorite homemade pie pastry.
When the edge of the pastry falls inward off the lip of the pie plate, we say it slumped. Reduce slumping by letting a fluted crust rest in the refrigerator 30 to 45 minutes.
Chock-full of poultry, potatoes, peas and corn, this recipe for chicken pot pie makes two golden pies, so you can serve one at supper and save the other for a busy night. This is the best chicken pot pie recipe to have on hand when company comes over.
Total Time
Prep: 40 min. Bake: 35 min. + standing
Makes 2 pot pies (8 servings each)
Nutrition Facts
1 serving: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein.