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Make-Ahead Chicken Pot Pie

Make-Ahead Chicken Pot Pie

Cost $25, save $15

Source: Recommended by CookPal

  • 50 Min
  • 16 Servings
  • $25

INGREDIENTS

  • Vegetables

    • 🥔 2 cups diced potatoes
    • 🥕 1 ¾ cups sliced carrots
    • 🧅 ⅔ cup chopped onion
    • 1 cup frozen peas
    • 🌽 1 cup frozen corn

  • Dairy

    • 🧈 1 cup salted butter
    • 🥛 1 ½ cups milk

  • Seasonings

    • 1 teaspoon dried thyme

  • Proteins

    • 🍗 4 cups cubed cooked chicken

  • Baking Supplies

    • 1 cup all-purpose flour
    • 4 (9 inch) refrigerated pie crusts

STEPS

1

Preheat the oven to 425 degrees F (220 degrees C).

2

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.

3

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.

4

Add chicken, peas, corn, and potato-carrot mixture; set aside.

5

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.

6

Bake in the preheated oven until filling is bubbly and crust is golden, 35 to 40 minutes.

7

Let stand before serving, 15 minutes.

NUTRIENTS

Per 1 serving

🔥

477

Calories

  • 16
    Protein
  • 37
    Carbs
  • 30
    Fats

💡 Freeze one pie for up to three months and bake it directly from freezing by adding an extra 10-15 minutes to the baking time.For a lower-calorie version, replace some butter with olive oil and use low-fat milk.Ensure the pie crust edges are sealed properly to prevent leaks during baking.Use rotisserie chicken as a quick and flavorful option for the cooked chicken.