Favorite Chicken Pot Pie Recipe

Submitted by Chef #494084

"Stolen directly from Taste of Home. This was so good I didn't want to lose it! Great freezable and doubleable recipe!"

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Yields: 2 Pies
• Serves: 16

ingredients

• 2 cups diced peeled potatoes
• 1 3⁄4 cups sliced carrots
• 1 cup butter, cubed
• 2⁄3 cup chopped onion
• 1 cup all-purpose flour
• 1 3⁄4 teaspoons salt
• 1 teaspoon dried thyme
• 3⁄4 teaspoon pepper
• 3 cups chicken broth
• 1 1⁄2 cups milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 2 (14 1/8 ounce) packages refrigerated pie pastry

directions

1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
3. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Yield: 2 potpies (8 servings each).
5. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
6. Read more: http://www.tasteofhome.com/recipes/favorite-chicken-pot-pie#ixzz3DoaEYGgg.