Make-Ahead Chicken Pot Pie
Description
This make-ahead chicken pot pie recipe uses refrigerated pie crusts, potatoes, carrots, peas, and corn. It makes two pies — you can freeze up to 3 months.
Ingredients
•
2 cups diced potatoes
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1 3/4 cups sliced carrots
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1 cup salted butter
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2/3 cup chopped onion
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1 cup all-purpose flour
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1 teaspoon dried thyme
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3 cups chicken broth
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1 1/2 cups milk
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4 cups cubed cooked chicken
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1 cup frozen peas
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1 cup frozen corn
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4 (9 inch) refrigerated pie crusts
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 10 minutes. Drain; set aside.
3
Meanwhile, melt butter in a skillet over medium heat. Add onion; cook until soft, about 5 minutes. Slowly whisk in flour and thyme until combined. Slowly whisk in broth and milk until combined; bring to a boil and cook, whisking continuously until thickened, about 2 minutes. Add chicken, peas, corn, and potato-carrot mixture; set aside.
4
Place 2 pie crusts in the bottom of two 9-inch pie plates; divide chicken mixture between crusts. Cover with remaining pie crusts. Cut ventilation slits into top crusts; seal by pressing a fork around edges. (Freeze pot pie(s), if desired.)
5
Bake in the preheated oven until filling is bubbly and crust is golden, 35 to 40 minutes. Let stand before serving, 15 minutes.