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.
Ingredients
- 2 cups diced potatoes
- 1 ¾ cups sliced carrots
- 1 cup salted butter
- 2/3 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
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake one pot pie in the preheated oven until hot and bubbly, 35 to 40 minutes. Let stand 15 minutes before serving.
Cook’s Note:
When ready to bake the frozen pie, do not thaw. Cover the edges with foil and bake in a preheated 425 degrees F (220 degrees C) for 30 minutes. Decrease heat to 350 degrees F (175 degrees C) and bake until bubbly, another 1 hour 10 minutes to 1 hour 20 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 477 | |
% Daily Value * | |
Total Fat30g | 38% |
Saturated Fat12g | 61% |
Cholesterol60mg | 20% |
Sodium587mg | 26% |
Total Carbohydrate37g | 13% |
Dietary Fiber4g | 13% |
Total Sugars3g | |
Protein16g | |
Vitamin C8mg | 38% |
Calcium53mg | 4% |
Iron2mg | 13% |
Potassium308mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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