Chicken Pot Pie

  • Yield : 2 pies
  • Servings : 12-16
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m


  • 4 cups of cooked chicken, cubed
  • 4 potatoes, peeled and diced
  • 2 cups of carrots, peeled and sliced
  • 1 medium onion, chopped
  • 1 cup of butter
  • 1 cup of flour
  • 2 1/2 tsp. salt
  • 1 tsp thyme
  • 1 tsp black pepper
  • 3 cups of chicken broth
  • 1 1/2 cups of milk
  • 1 cup of frozen peas
  • 1 cup of frozen corn
  • pastry for two, two-crust pies


Step 1

Bring potatoes and carrots to a boil and reduce heat and simmer until tender, about 10 minutes.

Step 2

In a skillet saute the onion in butter over medium-high heat until tender. Stir the flour, thyme, salt and pepper into the onions and cook for 1 minute. Add in the broth and milk and bring to a boil. Cook for 2 minutes until thickened. Add the chicken, potatoes, carrots, peas and corn. Remove from heat.

Step 3

Line two pie plates with bottom crusts. Split chicken mixture evenly between each pie plate. Put top crusts onto pies and flute edges. Cut several small slits in top crust to release steam.

Step 4

Preheat oven to 425 degrees and bake one pie for 35-40 minutes. Wrap the other pie and freeze for up to 3 months.

Step 5

To serve the frozen pie, cover the edges of the pie with foil and place pie on a cookie sheet. Bake for 30 minutes at 425 degrees. Reduce the heat to 350 degrees and bake for an additional 70-80 minutes, until the crust is browned.

Hi, my name is Rena and I'm a working mother of two little girls (one under 2 and a newborn). I realize the struggle that is involved in finding the time to prepare healthy meals for my family. I also realize how important it is to provide nutritious meals that will teach good eating habits and keep my family healthy. It's my goal to help make it easier for other families to find recipes that can simplify their meal planning and save time. I hope you enjoy my recipes and cooking advice!

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