Taste of Home’s Chicken Pot Pie

Can I get a round of applause for chicken pot pie? Let’s hear it! Because there is precious little in terms of food that comes as close to comfort as juicy bites of chicken, baked in perfectly seasoned creamy gravy with tender vegetables covered with a flaky buttery crust. Period. Perhaps, the only thing better is to have a friend bring one two to your home for you and your family while you are ailing. #thatreallyhappened Thank you AnnMarie!

As found at TasteofHome.com

As organic as possible (from Sadie):

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 milk

4 cups cubed cooked chicken

1 cup frozen peas

1 cup frozen corn

2 packages (14.1 ounces each) refrigerated pie pastry

Preheat oven to 425Β°. 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.

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, peas, corn and potato mixture; remove from heat.

Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.

Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425Β°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350Β°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165Β°.
Yield: 2 potpies (8 servings each).



  1. I had some of this and it was the best ever! Flakey crust and sweet cream filling with tender chicken and favorite vegetables made it all one hopes for in a chicken pot pie! I will definitely make it soon!

  2. There’s nothing quite like the taste of chicken pot pie. That is probably the first dish I make when Fall rolls around. Yours has made me crave for it NOW πŸ™‚

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