Make-Ahead Chicken Pot Pie

This make-ahead chicken pot pie recipe uses refrigerated pie crusts, potatoes, carrots, peas, and corn. It makes two pies — you can freeze up to 3 months.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 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; simmer until tender, about 10 minutes. Drain; set aside.

Step 3

Meanwhile, melt butter in a skillet over medium heat. Add onion; 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; set aside.

Step 4

Place 2 pie crusts in the bottom of two 9-inch pie plates; divide chicken mixture between crusts. Cover with remaining pie crusts. Cut ventilation slits into top crusts; seal by pressing a fork around edges. (Freeze pot pie(s), if desired.)

Step 5

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