Make-Ahead Chicken Pot Pie

This traditional chicken pot pie recipe is from my mom. It makes two pies, so you can have one tonight and freeze the other for an easy future dinner.

• 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 in 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 and set aside.

Step 3

Melt butter in a skillet over medium heat. Add onion and continue to cook until soft, about 5 minutes. Slowly whisk in flour and thyme until combined. Slowly whisk in broth and milk until combined. Bring to a boil and cook, whisking continuously until thickened, about 2 minutes. Add chicken, peas, corn, and potato-carrot mixture.

Step 4

Place pie crust in the bottom of 2 pie plates. Fill each with 1/2 of pot pie mixture. Cover with remaining pie crusts. Cut slits on top of each crust, and press a fork around the edges to seal. Freeze second pot pie, if desired.

Step 5

Bake pot pie in the preheated oven until inside is bubbly, and crust is golden, 35 to 40 minutes. Let stand 15 minutes before serving.