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Chicken Pot Pie

Classic double-crust chicken pot pie — potatoes and mixed veggies in a creamy thyme-seasoned sauce, baked in refrigerated pie crust until golden.

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Chicken Pot Pie
Serves 8 Prep 40 min Cook 40 min Source: https://www.tasteofhome.com/recipes/favorite-chicken-potpie/
Main DishPie

Ingredients

  • 1 cup diced peeled potatoes
  • 3 cups mixed veggies
  • 1/2 cup butter, cubed
  • 1/3 cup chopped onion
  • 1/2 cup all-purpose flour
  • 3/4 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 1/2 cups chicken broth
  • 3/4 cups whole milk
  • 2 cups cubed cooked chicken
  • 2 sheets refrigerated pie crust

Directions

  1. 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 crisp-tender; drain.
  2. 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, veggie and potato mixture; remove from heat.
  3. 3. Unroll a pie crust into a 9-in. pie plate; trim even with rim. Add chicken mixture. Unroll remaining crust; place over filling. Trim, seal and flute edges. Cut slits in top.
  4. 4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

Notes

Bake 35–40 minutes, then let stand 15 minutes before cutting.

From a printed recipe card — a one-pie half batch of Taste of Home's Favorite Chicken Potpie, using 3 cups of mixed veggies in place of the original's carrots, peas and corn. Step 1's "potatoes and carrots" means the potatoes and mixed veggies.

Photo: Taste of Home (tasteofhome.com).