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.
Ingredients
- potatoes: 2 cups (diced)
- ¾ cups sliced carrots: 1 piece
- salted butter: 1 cup
- onion: 0.66667 cup (chopped)
- all-purpose flour: 1 cup
- thyme: 1 tsp (dried)
- chicken broth: 3 cups
- ½ cups milk: 1 piece
- cooked chicken: 4 cups (cubed)
- frozen peas: 1 cup
- frozen corn: 1 cup
- refrigerated pie crusts: 4 piece (9 inch)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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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.
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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.
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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.
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Bake one pot pie in the preheated oven until hot and bubbly, 35 to 40 minutes. Let stand 15 minutes before serving.
