Indulge in the ultimate comfort food with this delightful Make-Ahead Chicken Pot Pie. A family classic, this recipe yields two pies – savor one immediately and freeze the other for a convenient future meal. Packed with tender chicken, vibrant vegetables, and a rich, creamy sauce, all encased in a flaky, golden crust, it's a guaranteed crowd-pleaser.

Follow The Directions

01

Step

Preheat the oven to 425 degrees F (220 degrees C). (5 minutes)

02

Step

Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender. Drain and set aside. (15 minutes)

03

Step

Melt butter in a skillet over medium heat. Add onion and cook until softened. Slowly whisk in flour and thyme until combined. Gradually whisk in broth and milk until combined; bring to a boil, whisking continuously until thickened. Add chicken, peas, corn, and potato-carrot mixture and set aside. (12 minutes)

04

Step

Place 2 pie crusts in the bottom of two 9-inch pie plates; divide chicken mixture between crusts. Cover with the remaining pie crusts. Cut ventilation slits into the top crusts and seal by pressing a fork around the edges. (10 minutes)

05

Step

Bake in the preheated oven until the filling is bubbly and the crust is golden. (35-40 minutes)

06

Step

Let stand before serving. (15 minutes)

For an extra golden crust, brush the top with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.
Feel free to customize the vegetables to your liking. Celery, mushrooms, or green beans would also be delicious additions.
To prevent the bottom crust from becoming soggy, blind bake it for 10 minutes before adding the filling.
When freezing the assembled pie, wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 3 months. Bake from frozen, adding an extra 15-20 minutes to the baking time.

Adolphus Hudson

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