Chicken Pot Pie- All 5 Star Ratings

Makes 2 Pies..Freeze one for later!

Chicken Pot Pie- All 5 Star Ratings

Photo by Renna P.

  • Prep Time


  • Total Time


  • Servings



  • 2

    cups diced peeled potatoes

  • 1-¾

    cups sliced carrots

  • cup chopped onion

  • 1

    cup butter, cubed

  • 1

    cup all-purpose flour

  • 1-¾

    teaspoons salt

  • 1

    teaspoon dried thyme

  • ¾

    teaspoon pepper

  • 3

    cups chicken broth

  • 1-½

    cups milk

  • 4

    cups cubed cooked chicken

  • 1

    cup frozen peas

  • 1

    cup frozen corn

  • Pastry for two double-crust pies (9 inches)


Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat. Line two 9-in. pie plates with bottom pastry; trim pastry even with edge. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Bake one potpie at 425° for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months. To Use Frozen Potpie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown. Yield: 2 potpies (6-8 servings each).


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