MAKE-AHEAD CHICKEN POT PIE

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Make-Ahead Chicken Pot Pie image

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.

Provided by kshanto26

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h50m

Yield 16

Number Of Ingredients 12

2 cups diced potatoes
1 ¾ cups sliced carrots
1 cup salted butter
⅔ cup chopped onion
1 cup all-purpose flour
1 teaspoon dried thyme
3 cups chicken broth
1 ½ cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 (9 inch) refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • 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.
  • 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.
  • 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.
  • Bake one pot pie in the preheated oven until hot and bubbly, 35 to 40 minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 476.6 calories, Carbohydrate 36.6 g, Cholesterol 59.7 mg, Fat 29.9 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 12.1 g, Sodium 586.5 mg, Sugar 3.3 g

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