This hearty chicken potpie is loaded with tender chicken, potatoes, carrots, peas, and corn, all enveloped in a rich and creamy sauce and encased in a flaky pie crust.
INGREDIENTS
– 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
Preheat your oven to 425°. Place the potatoes and carrots in a large saucepan with enough water to cover. Bring it to a boil. Reduce heat and cook for 8-10 minutes, covered, until crisp-tender; drain.
STEPS 2
Heat butter in a large skillet over medium-high heat. Sauté onion until tender. Blend in flour and seasonings, then gradually add broth and milk. Bring to a boil, stirring constantly, and cook for 2 minutes until thickened.
STEPS 3
In a large mixing dish, add chicken, peas, corn, and the potato-carrot combination. Add in the broth mixture.
STEPS 4
Place a pie crust in each 9-inch pie plate; trim edges. Add chicken mixture, cover with remaining crusts, seal, flute edges, and slit tops.
STEPS 5
Bake for 35-40 minutes, or until the crust is gently browned. Allow 15 minutes before cutting.