Monday, March 13, 2017

Chicken Pot Pie

I have been searching for a good Chicken Pot Pie recipe for a while now and I am happy to announce that I have found success!

I've made this yummy recipe a couple times now and it has quickly become a family favorite.

Instead of putting it in a pie pan I make it in a 9x13 glass casserole dish.  This is what I like best.  To each their own!

The last time I made it I made a roast chicken the night before and used the left over chicken for this recipe.   I loved doing it this way.  It made the recipe so much easier and allowed one chicken to stretch for two delicious and very different meals.

This would be a freezer friendly meal if you make it ahead.  Or if you have a smaller family you can eat half when you fix it and freeze half of it for later.


1 cup peeled and diced potatoes
3/4 cup sliced carrots
1/2 cup butter, cubed
1/3 cup chopped onion
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 1/2 cups chicken broth
1 1/4 cups milk
2 cups cooked and cubed chicken
1/2 cup frozen peas
1/2 cup frozen corn
1 package of refrigerated pie crust (2 rolls)


1.  Preheat oven to 425 degrees.  Place peeled and diced potatoes and sliced carrots in a large saucepan.  Add water to cover.  Bring to a boil, reduce heat and cook covered about 8-10 minutes until crisp-tender.  Drain.

2.  In a large skillet heat butter over medium-high heat.  Add chopped onion and cook until tender.  Stir in flour and seasonings until well blended.  Gradually stir in broth and milk.  Bring to a boil, stirring constantly.  Cook and stir for 2 minutes or until sauce is thickened.  Stir in chicken, peas, corn and potato and carrot mixture.  Remove from heat.

3.  Unroll on of the pie crusts into a 9 inch pie plate.  Trim even with rims.  Add chicken mixture.  Unroll remaining pastry.  place over filling.  Trim, seal and flute edges.  Poke with a fork on top.

4.  Bake 30 minutes or until crust is lightly brown.  Let stand 10-15 minutes before cutting.

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