Chicken Pot Pie
Ingredients
• 2 cups peeled potatoes
• 1 3/4 cups sliced carrots
• 1 cup butter, cubed
• 1/2 cup chopped onion
• 1 cup flour
• 1 1/2 tsp salt
• 1 tsp dried thyme
• 3/4 tsp pepper
• 3 cups chicken broth
• 1 1/2 cups whole milk
• 4 cups cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 2 pie crusts
Directions
• Preheat oven to 425°F.
• Place potatoes and carrots in a large saucepan, cover with water, boil,
reduce heat, and cook 8-10 minutes until crisp-tender. Drain.
• In a large skillet, heat butter over medium heat. Add onion and cook until
tender.
• Stir in flour, salt, thyme, and pepper until blended. Gradually add broth and
milk, stirring constantly. Bring to a boil and cook 2 minutes until thickened.
• Stir in chicken, peas, corn, and potato mixture; remove from heat.
• Pour filling into pie crusts, top with second crust, and cut slits in tops.
• Bake 35-40 minutes until crust is lightly browned. Let stand 15 minutes before cutting.
Freeze Option
• Cover and freeze unbaked pies. Remove from freezer 30 minutes before baking.
• Preheat oven to 425°F, place pies on baking sheets, cover edges loosely with foil, and bake 30 minutes. Reduce oven to 350°F and bake 70-80 minutes longer until crust is golden brown.