Favorite Chicken Pot pie PT75M https://img3.recipesrun.com/201907/2019/0807/ce/b/923232/300x200x90.jpg Chock-full of poultry, potatoes, peas and corn, this recipe for easy 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. 8 servings Ingredients: 4 sheets Refrigerated pie crust 1 cup Frozen corn 1 cup Frozen peas 4 cups Cubed cooked chicken 1 1/2 cups Whole milk 3 cups Chicken broth 3/4 tsp. Pepper 1 tsp. Dried thyme 1 3/4 tsp. Salt 1 cup All-purpose flour 2/3 cup Chopped onion 1 cup Butter, cubed 1 3/4 cups Sliced carrots 2 cups Diced peeled potatoes

Favorite Chicken Pot pie

3.6

( By lihui )

Chock-full of poultry, potatoes, peas and corn, this recipe for easy 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.

01 Information

Grade medium
Serving 8 servings
Prep Time 40 Mins
Cook Time 35 Mins
Total Time 75 Mins

02 Ingredients

- 4 sheets Refrigerated pie crust
- 1 cup Frozen corn
- 1 cup Frozen peas
- 4 cups Cubed cooked chicken
- 1 1/2 cups Whole milk
- 3 cups Chicken broth
- 3/4 tsp. Pepper
- 1 tsp. Dried thyme
- 1 3/4 tsp. Salt
- 1 cup All-purpose flour
- 2/3 cup Chopped onion
- 1 cup Butter, cubed
- 1 3/4 cups Sliced carrots
- 2 cups Diced peeled potatoes

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03 Method

Step 1

Preheat oven to 425°F. 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.
Step 2

In 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.
Step 3

Unroll 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.
Step 4

Bake 35-40 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°F. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°F; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°F.

04 Author

lihui

647 Recipes

Favorite Chicken Pot pie

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