Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

This recipe comes from the 2008 cookbook, Taste of Home Dinner on a Dime. The cooking time (55 minutes) is for an unfrozen pie, while the cooking time for a frozen pie is 1 hour & 50 minutes.

Ingredients Nutrition


  1. Put potatoes & carrots in a steamer, then cover & steam for 7 to 9 minutes or until just crisp-tender. Remove from steamer & set aside.
  2. In a large skillet, saute onion in butter until tender, then stir in the flour, salt, thyme & pepper until blended.
  3. Gradually stir in the broth & milk, then bring to a boil & cook, stirring for 2 minutes or until thickened. Add chicken, peas, corn, potatoes & carrots, then remove from the heat.
  4. Line two 9-inch pie plates with pastry, trimming the pastry even with the edge.
  5. Fill the pastry shells with the chicken mixture, then roll out the remaining pastry to fit the top of each pie. Cut slits in the top pastries to vent & place them over the filling, before trimming, sealing & fluting the edges.
  6. At this time the pies can be chilled in the refrigerator before covering & freezing them (for up to 3 months), or do that to one of the pies & bake the other.
  7. If baking the unfrozen pie, preheat the oven to 425 degrees F, then bake the pie for 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
  8. TO BAKE A FROZEN PIE ~ Preheat the oven to 425 degrees F, then shield the frozen pie crust edges with foil before placing the pie on a baking sheet. Bake for 30 minutes.
  9. Reduce heat to 350 degrees F & bake 70 to 80 minutes longer or until the crust is bolden brown.
Most Helpful

Made as posted except used 1/2 the onions. Enjoyed the flavors in this too. Very filling, though next time I might cut down the ingredients a tad, and add something else with the other veggies. Made for PRMR tag

weekend cooker January 05, 2012

I like this basic recipe. I would have added some additional seasonings..not sure what yet. It seemed like the prep time took longer than specified though (of course we deboned a whole chicken) and then mistakenly purchased the wrong pie crust at the store and had to make a homemade pie crust. All in all, pretty good :) Thanks for the recipe :)

Oreochic68 March 17, 2011

This was excellent!!!! I made the 2 pies and have frozen the second one so I will be back to update that once I have cooked it.. The recipe itself was so easy to make and the flavour was gorgeous. I just used a roast chicken and pulled the meat off rather than cooking chicken breast to make it quicker. I also added some garlic to the mix as we love our garlic otherwise I followed along with the recipe. I did adjust some of the amounts as I was only making 2 smaller pies. The end result was fabulous it smelled awesome whilst cooking and we loved it loads. Thanks Sydney Mike for a keeper and real winner of a recipe. Update: I cooked the frozen pie last night and it work out brilliant. The times were spot on the pastry cooked perfectly and the filling was hot and just oozing out when I cut into it.. It really is a yummy pie after tasting again. :)

The Flying Chef June 17, 2010