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Make-Ahead Chicken Pot Pie
Make-Ahead Chicken Pot Pie
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
110 minutes
Make 2 classic chicken pot pies: bake now for a crowd or freeze for later.
Ingredients:
  • 1.5 cups milk
  • 2 cups diced potatoes
  • 1.75 cups sliced carrots
  • 1 cup salted butter
  • 0.66666668653488 cup chopped onion
  • 1 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 3 cups chicken broth
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 (9 inch) refrigerated pie crusts
Instructions:
  • Preheat the oven to a toasty 425°F (220°C).
  • In a large pot, submerge potatoes and carrots in salted water and bring to a boil. Simmer over medium-low heat until tender, approximately 10 minutes. Drain the vegetables.
  • In a skillet over medium heat, melt butter and sauté the onion until softened and translucent, about 5 minutes. Stir in flour and thyme, then gradually pour in broth and milk, bringing it to a boil. Cook until thickened for about 2 minutes before adding chicken, peas, corn, and the potato-carrot mixture.
  • Line the bottoms of 2 pie plates with pie crusts. Divide the pot pie mixture evenly between the plates. Top each with another pie crust. Make slits in the crusts and seal the edges with a fork. Freeze one pie for later.
  • Place the pot pie in the preheated oven and bake until hot and bubbly, usually about 35 to 40 minutes. Allow it to rest for 15 minutes before serving to enhance its flavors.

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