This delicious recipe takes a little bit longer to make but you get two pies—one for dinner and one for the freezer.
Author: Tim And Angi
Serves: 8 (4 per pie)
2 potatoes, peeled and diced
3 carrots, peeled and diced
1 medium onion, diced
2 stalks celery, sliced
1 cup butter, cubed
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon poultry seasoning
½ teaspoon pepper
3 cups chicken broth
1-1/2 cups milk
3 lbs boneless skinless chicken breasts, cubed and cooked
1 cup frozen corn
Pastry for two double-crust pies (9 inches)
Place potatoes and carrots in a medium 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 pot, sauté onion and celery 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, 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 Pot Pie: 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.
Angi grew up in southern Arizona but now lives in central New Mexico with her husband, two sons and four dogs. She creates, she responds to Yoast support requests, and she loves to ramble on about anything. When not doing those, she can be found slaving over the kitchen stove cooking for her family, curled up with a good book or watching any one of her favorite TV shows.