Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

My sister never liked frozen pot pies but she loves this one.

Ingredients Nutrition

  • pastry for a double-crust 9-inch pie
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 18 teaspoon pepper
  • 18 teaspoon ground thyme
  • 12 cup chicken broth
  • 34 cup light cream or 34 cup heavy cream
  • 2 cups cubed cooked chicken
  • 1 (10 ounce) package frozen peas and carrots, cooked and drained (I have started using about 1/2 a package)


  1. Heat oven to 425 degrees.
  2. Prepare pastry, cut top into lattice strips.
  3. (I use just a regular pie top with slits cut in it. It's quicker).
  4. Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
  5. Cook, stirring until mixture is smooth and bubbly.
  6. Remove from heat.
  7. Stir in chicken broth and cream.
  8. Heat to boiling, stirring constantly.
  9. Boil and stir for one minute.
  10. Stir in chicken and vegetables.
  11. Pour into pastry lined pie pan.
  12. Cover with lattice top.
  13. Cover edge with 2-3 inch strips of foil to prevent excessive browning.
  14. Remove foil for the last 15 minutes of baking.
  15. Bake for 35 to 40 or until crust is brown.
Most Helpful

Thanks so much for posting this recipe! Hubby loved it! I did use Smart Balance instead of butter and used fat free chicken broth and fat free evaporated milk instead of the heavy cream. Works out to 5 points on Weight Watchers. Delish!

MarthaRN October 24, 2010

This recipe is a definite keeper!! I used frozen mixed veggies, fat free half and half and refrigerated pie crusts. I had fresh tarragon, so I used it instead of the thyme. Hubby really liked this recipe!

tiggergirl59 September 09, 2010