Chicken Pot Pie Recipe


  • 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
  • 2 refrigerated double pie crusts


Preheat oven to 425°. Cook potatoes and carrots in a large pot for 8-10 minutes or until soft; drain.

In a large skillet, cook butter and onion. Stir in flour and seasonings. Then, gradually stir in broth and milk and bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Add in chicken, peas, corn and potato mixture.

Use fork to poke holes in pie crusts. Then, add chicken mixture. Unroll remaining crusts; place over filling. Trim and seal edges. Cut slits in tops.

Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. 

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