Chicken Pot Pie

Chicken Pot Pie

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups diced, peeled potatoes

  • cups sliced carrots

  • 1

    cup butter, cubed

  • cup chopped onion

  • 1

    cup white whole wheat flour (or all-purpose)

  • tsp. salt

  • 1

    tsp. dried thyme

  • ¾

    tsp. pepper

  • 3

    cups chicken broth

  • cups milk

  • 4

    cups cubed, cooked chicken

  • 1

    cup frozen peas (or green beans)

  • 1

    cup frozen corn

  • 2

    pkg. refrigerated pie pastry (tops and bottoms)


1. Preheat oven to 425 F. Put potatoes and carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and cook 8-10 minutes until they are crisp-tender. Drain. 2. In a large skillet, heat butter over medium heat until melted. Add onion and cook until tender. Stir in flour and seasoning until blended, then gradually stir in broth and milk. Bring to a boil, stirring constantly, for about 2 minutes or until thickened. Stir in the chicken, peas, corn, and potatoes/carrots. Remove from heat. 3. Unroll a pastry sheet into eat of the two 9-in pie plates. Add the filling mixture. Unroll remaining pasty and place over the filling. Seal and flute edges, cut slits in top.. brush the tops with an egg wash (1 egg and a little milk or water).. it helps to give it that pretty golden look. ;) 4. Bake 35-40 minutes or until lightly browned Let stand 10-15 minutes before cutting. *Freezing Tips* If you are only going to bake one pie, you can cover the other and freeze it (unbaked). To use, remove from the freezer 30 minutes before baking (don't thaw it). Preheat oven to 425 F. Place pie plate on a baking sheet and cover the edges loosely with foil. Bake 30 minutes then reduce oven to 350 F. Bake for 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165 F.


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