Make-Ahead Chicken Pot Pie

Make-Ahead Chicken Pot Pie

This is a delicious, traditional chicken pot pie that I got from my mom. It is one of my favorites, and it makes two pies so you can make ahead and freeze one for up to 3 months.

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

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.

Ingredients

  • 1 cup all-purpose flour
  • 1 ½ cups milk
  • 1 teaspoon dried thyme
  • ⅔ cup chopped onion
  • 3 cups chicken broth
  • 2 cups diced potatoes
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 ¾ cups sliced carrots
  • 1 cup salted butter
  • 4 cups cubed cooked chicken
  • 4 (9 inch) refrigerated pie crusts

Categories

Similar Recipes You May Like

Ray's Chicken

Ray's Chicken

Paper-Wrapped Chicken

Paper-Wrapped Chicken

Mini Lobster Pot Pies

Mini Lobster Pot Pies

Air Fryer Stuffed Chicken Thighs

Air Fryer Stuffed Chicken Thighs

Pumpkin Pie Cookies

Pumpkin Pie Cookies

Pan-Roasted Chicken Breast

Pan-Roasted Chicken Breast

Whipping Cream Chicken

Whipping Cream Chicken

Loaded Baked Potato Salad

Loaded Baked Potato Salad