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Favorite Chicken Pot Pie - Go To




Source of Recipe


Taste of Home


Recipe Link: https://www.tasteofhome.com/recipes/favorite-chicken-potpie/?epik=dj0yJnU9NTdIRUpaVXFsNkFDV3d6V2dURVY3WENLREFLaXFYMEomcD0wJm49bmlGa0FQVHBDeWg2RnR6Y2pYV2hmdyZ0PUFBQUFBR092VW9v#.W-oSWc0xEfk.pinterest

List of 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 whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

Recipe



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 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-carrot mixture; remove from heat.

Unroll a pie crust into each of two 9-in. pie plates; trim crusts even with rims of plates. Add chicken mixture. Unroll remaining crusts; 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.