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Chicken Pot Pie

This delicious recipe takes a little bit longer to make but you get two pies—one for dinner and one for the freezer.
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Servings: 8 (4 per pie)
Author: Tim And Angi

Ingredients

  • 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
  • 1/2 teaspoon pepper
  • 3 cups chicken broth
  • 1-1/2 cups milk
  • 3 lbs chicken breasts boneless skinless , cubed and cooked
  • 1 cup corn frozen
  • Pastry for two double-crust pies 9 inches

Instructions

  • 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.

Notes

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.