This comforting chicken pot pie is a family favorite. Made from scratch and freezer friendly, it appeases both my “natural” and “save time” self. Great for after the holidays too- substitute leftover turkey for the chicken….even more of a time saver!! Something about a warm, homemade chicken pot pie rushes back memories of my childhood, warming up on cold nights around the table with my family. Do you have a dish that evokes those memories?
Homemade Chicken Pot Pie
Author: Shelby
Recipe type: Main Dish
Cook time:
Total time:
Serves: 2 pot pies
A delicious and comforting dish for your family to enjoy.
Ingredients
- 2 cups diced, peeled potatoes
- ¾ cup of butter
- 1 cup flour
- 1 tsp thyme
- 3 cloves garlic, minced
- 1¾ tsp salt
- ¾ tsp pepper
- 1 cup sliced carrots
- ⅔ cup onion, chopped
- 3 cups chicken broth
- 4 cups cubed chicken
- 1 cup frozen corn
- 1 cup frozen peas
- 1½ cups milk
- 2 packages refrigerated pie crusts
Instructions
- Preheat oven to 425 degrees
- Place potatoes and carrots in a large saucepan, add water to cover. Bring to a boil, reduce heat and cook covered approximately 8-10 minutes or until veggies are tender; drain and set aside
- In a large skillet heat butter over medium-high heat. Add onions and garlic, cook and stir until tender
- Stir in flour and seasonings until well blended.
- Gradually stir in broth and milk. Bring to a boil, stiring constantly.
- Continue to cook and stir approximately 2 minutes until thickened.
- Stir in chicken, peas, corn and potato/carrot mixture. Remove from heat
- Unroll a pastry sheet into each 9" pie pan, trim crust evenly around rim of pan.
- Add chicken mixture, dividing evenly between two pie pans.
- Unroll remaining pastry crust and place over filling, trim, seal and flute edges.
- Cut slits into top of pot pie crust and cover edges of crust with foil.
- Let stand 15 minutes before serving
- Bake 35-40 minutes at 425 degrees or until crust browned
Notes
To Freeze:
At the end of the preparation phase (top crust in place and slits cut) cover with foil and freeze.
To Bake after freezing:
Remove from freezer for 30 minutes before baking (do not thaw) Preheat oven to 425 degrees. Place on baking sheet and cover entire pot pie with foil. Bake for 30 minutes. Lower heat to 350 degrees and remove top foil and recover edges only and back for an additional 70-80 minutes until heated through and crust browned.
At the end of the preparation phase (top crust in place and slits cut) cover with foil and freeze.
To Bake after freezing:
Remove from freezer for 30 minutes before baking (do not thaw) Preheat oven to 425 degrees. Place on baking sheet and cover entire pot pie with foil. Bake for 30 minutes. Lower heat to 350 degrees and remove top foil and recover edges only and back for an additional 70-80 minutes until heated through and crust browned.
