Make-Ahead Chicken Pot Pie

This mom's recipe for traditional chicken pot pie makes 2 pies--bake them both now for a large crowd or make ahead and freeze to bake later, your choice!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 477 Calories

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon dried thyme
• 3 cups chicken broth
• 2 cups diced potatoes
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup salted butter
• 4 cups cubed cooked chicken
• 4 (9 inch) refrigerated pie crusts
• 1.5 cups milk
• 0.66666668653488 cup chopped onion
• 1.75 cups sliced carrots

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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