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)

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.