Chicken Pot Pie

Air Date: 
Fri, 01/12/2018
NC Ingredients: 
chicken, potatoes, carrots, onion




2 c
potatoes, peeled and diced
1 3⁄4 c
carrots, sliced
1 c
butter, cubed
2⁄3 c
onion, chopped
1 c
all-purpose flour
1 3⁄4 t
1 t
dried thyme
3⁄4 t
3 c
chicken broth
1 1⁄2 c
4 c
cubed chicken, cooked
1 c
frozen peas
1 c
frozen corn
2 pk
refrigerated pie pastry


Preheat oven to 425 degrees. Place potatoes and carrot in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.

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.

Unroll a pastry sheet into each of two 9 inch pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.

Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.



Lisa’s Notes: Potpie is a favorite of mine and I have always been on the lookout for an easy, delicious recipe that has a savory and creamy filling. I finally found it at The best part is that the recipe makes 2 pies, one to eat and one to share.