Name: Make-Ahead Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Diced potatoes - 2 cups; Sliced carrots - 1 ¾ cups; Salted butter - 1 cup; Chopped onion - ⅔ cup; All-purpose flour - 1 cup; Dried thyme - 1 teaspoon; Chicken broth - 3 cups; Milk - 1 ½ cups; Cubed cooked chicken - 4 cups; Frozen peas - 1 cup; Frozen corn - 1 cup; Refrigerated pie crusts - 4 (9 inch)

Ingredients for - Make-Ahead Chicken Pot Pie

1. Diced potatoes 2 cups

2. Sliced carrots 1 ¾ cups

3. Salted butter 1 cup

4. Chopped onion ⅔ cup

5. All-purpose flour 1 cup

6. Dried thyme 1 teaspoon

7. Chicken broth 3 cups

8. Milk 1 ½ cups

9. Cubed cooked chicken 4 cups

10. Frozen peas 1 cup

11. Frozen corn 1 cup

12. Refrigerated pie crusts 4 (9 inch)

How to cook deliciously - Make-Ahead Chicken Pot Pie

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C).

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Bake one pot pie in the preheated oven until hot and bubbly, 35 to 40 minutes. Let stand 15 minutes before serving.