Make-Ahead Chicken Pot Pie

Name: Make-Ahead Chicken Pot Pie
Prep time: 30 min
Cook time: 65 min
Total time: 110 min
Ingredients: 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; 1.5 cups milk; 4 cups cubed cooked chicken; 1 cup frozen peas; 1 cup frozen corn; 4 (9 inch) refrigerated pie crusts

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This is a delicious, traditional chicken pot pie that I got from my mom. It is one of my favorites, and it makes two pies so you can make ahead and freeze one for up to 3 months.

Recipe by kshanto26

Published on October 17, 2011

a low angle, close up view of a make ahead chicken pot pie with a slice removed revealing the delicious interior.

2

Prep Time:

30 mins

Cook Time:

1 hr 5 mins

Additional Time:

15 mins

Total Time:

1 hr 50 mins

Servings:

16

Yield:

2 9-inch pot pies

Jump to Nutrition Facts

Ingredients

2 cups diced potatoes
1 ¾ cups sliced carrots
1 cup salted butter
⅔ cup chopped onion
1 cup all-purpose flour
1 teaspoon dried thyme
3 cups chicken broth
1 ½ cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 (9 inch) refrigerated pie crusts

Directions

Preheat the oven to 425 degrees F (220 degrees C).
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.
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.
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.
Bake one pot pie in the preheated oven until hot and bubbly, 35 to 40 minutes. Let stand 15 minutes before serving.

Cook's Note:

When ready to bake the frozen pie, do not thaw. Cover the edges with foil and bake in a preheated 425 degrees F (220 degrees C) for 30 minutes. Decrease heat to 350 degrees F (175 degrees C) and bake until bubbly, another 1 hour 10 minutes to 1 hour 20 minutes.

Nutrition Facts (per serving)

477	Calories
30g	Fat
37g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 477
% Daily Value *
Total Fat 30g	38%
Saturated Fat 12g	61%
Cholesterol 60mg	20%
Sodium 587mg	26%
Total Carbohydrate 37g	13%
Dietary Fiber 4g	13%
Total Sugars 3g
Protein 16g
Vitamin C 8mg	38%
Calcium 53mg	4%
Iron 2mg	13%
Potassium 308mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.