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CHICKEN POT PIE

HOW TO MAKE CHICKEN POT PIE

America’s all-time favorite savory pie is chicken pot pie. Learn to make it the easy way!
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Course: Dinner, Main Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 16 MAKES 2 PIES
Calories: 428kcal

Ingredients

  • 4 cups chicken, cooked and shredded
  • 1 ¾ cups carrots, diced
  • 1 cup corn, frozen
  • ⅔ cup onion, chopped
  • 1 cup peas, frozen
  • 2 cups potatoes, diced
  • 1 tsp dried thyme
  • 3 cups chicken broth
  • 1 cup all-purpose flour
  • ¾ tsp pepper
  • 1 ¾ tsp salt
  • 4 sheets store-bought refrigerated pie crusts
  • 1 cup butter
  • 1 ½ cups whole milk

Instructions

  • This recipe yields two pies, so make half if you want only one pie. Bring a large pot of water to a boil, and cook the diced carrots and potatoes until cooked but firm. Drain and set aside.
  • In the same pot, melt the butter and saute the chopped onion. Add the flour and cook for about two minutes.
  • Whisk in the chicken broth and milk, and cook until thickened and the mixture coats the back of a spoon.
  • Add the cooked potatoes, carrots, frozen peas, and corn to the sauce.
  • Mix in the shredded chicken, dried thyme, salt, and pepper until well combined.
  • Let your mixture cool off for a while, and take out the refrigerated pie crusts to bring them to room temperature. Preheat oven to 425 F.
  • Line two pie dishes with a crust, and fill each with half of the chicken/ veggie mixture.
  • Top with the other two pie crusts and pinch the edges to seal. Make an egg wash ( one egg yolk beaten with a tbsp of water) and brush the pie crusts. Make four slits as if to divide the pie into 8 portions, and bake for 35-45 minutes until golden brown.

Nutrition

Calories: 428kcal | Carbohydrates: 42g | Protein: 14g | Fat: 21g
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