Prep Time:
30 mins
Cook Time:
50 mins
Additional Time:
15 mins
Total Time:
1 hr 35 mins
Servings:
16
Yield:
2 (9-inch) pies
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 10 minutes. Drain; set aside.
Meanwhile, melt butter in a skillet over medium heat. Add onion; cook until soft, about 5 minutes. Slowly whisk in flour and thyme until combined. Slowly whisk in broth and milk until combined; bring to a boil and cook, whisking continuously until thickened, about 2 minutes. Add chicken, peas, corn, and potato-carrot mixture; set aside.
Place 2 pie crusts in the bottom of two 9-inch pie plates; divide chicken mixture between crusts. Cover with remaining pie crusts. Cut ventilation slits into top crusts; seal by pressing a fork around edges. (Freeze pot pie(s), if desired.)
Bake in the preheated oven until filling is bubbly and crust is golden, 35 to 40 minutes. Let stand before serving, 15 minutes.
Cook's Note:
If you freeze pie(s), do not thaw before baking. Cover the edges with foil and bake in a preheated 425 degrees F (220 degrees C) oven for 30 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is bubbly and crust is golden, 70 to 80 minutes more.
Nutrition Facts (per serving)
477
Calories
30g
Fat
37g
Carbs
16g
Protein
