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Chicken Pot Pie

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“This recipe comes from the 2008 cookbook, Taste of Home Dinner on a Dime. The cooking time (55 minutes) is for an unfrozen pie, while the cooking time for a frozen pie is 1 hour & 50 minutes.”
READY IN:
1hr 10mins
SERVES:
16
YIELD:
2 9-inch pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Put potatoes & carrots in a steamer, then cover & steam for 7 to 9 minutes or until just crisp-tender. Remove from steamer & set aside.
  2. In a large skillet, saute onion in butter until tender, then stir in the flour, salt, thyme & pepper until blended.
  3. Gradually stir in the broth & milk, then bring to a boil & cook, stirring for 2 minutes or until thickened. Add chicken, peas, corn, potatoes & carrots, then remove from the heat.
  4. Line two 9-inch pie plates with pastry, trimming the pastry even with the edge.
  5. Fill the pastry shells with the chicken mixture, then roll out the remaining pastry to fit the top of each pie. Cut slits in the top pastries to vent & place them over the filling, before trimming, sealing & fluting the edges.
  6. At this time the pies can be chilled in the refrigerator before covering & freezing them (for up to 3 months), or do that to one of the pies & bake the other.
  7. If baking the unfrozen pie, preheat the oven to 425 degrees F, then bake the pie for 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
  8. TO BAKE A FROZEN PIE ~ Preheat the oven to 425 degrees F, then shield the frozen pie crust edges with foil before placing the pie on a baking sheet. Bake for 30 minutes.
  9. Reduce heat to 350 degrees F & bake 70 to 80 minutes longer or until the crust is bolden brown.

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