Make-Ahead Chicken Pot Pie

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 425 degrees F (220 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.)'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven until filling is bubbly and crust is golden, 35 to 40 minutes. Let stand before serving, 15 minutes.'}

📊 Nutrition Facts

Per serving (16 servings total)

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