Ingredients
16
16 servings
- •2 cups diced potatoes
- •1 ¾ cups sliced carrots
- •1 cup salted butter
- •⅔ cup chopped onion
- •1 cup all-purpose flour
- •1 teaspoon dried thyme
- •3 cups chicken broth
- •1 ½ cups milk
- •4 cups cubed cooked chicken
- •1 cup frozen peas
- •1 cup frozen corn
- •4 (9 inch) refrigerated pie crusts
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Slowly stir in flour and thyme. Slowly stir in broth and milk; bring to a boil. Cook until thickened, about 2 minutes. Add chicken, peas, corn, and potato-carrot mixture.
- Place a pie crust in the bottom of 2 pie plates. Fill each with 1/2 of the pot pie mixture and cover with the remaining pie crusts. Cut slits in the top of each crust, and press a fork around the edges to seal. Freeze one pie.
- Bake one pot pie in the preheated oven until hot and bubbly, 35 to 40 minutes. Let stand 15 minutes before serving.
Nutritional Facts
Per 16 servings
- Calories: 477
- Carbohydrate: 37g
- Fat: 30g
- Fiber: 4g
- Protein: 16g
- Sugar: 3g
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