Make-Ahead Chicken Pot Pie

5.0
(2)
2 Reviews
2 Photos

This is a delicious, traditional chicken pot pie that I got from my mom. It is one of my favorites, and it makes two pies so you can make ahead and freeze one for up to 3 months.

Submitted by kshanto26
Updated on June 29, 2022
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
Meet the Allrecipes Test Kitchen
a low angle, close up view of a make ahead chicken pot pie with a slice removed revealing the delicious interior.
2
Prep Time:
30 mins
Cook Time:
1 hr 5 mins
Additional Time:
15 mins
Total Time:
1 hr 50 mins
Servings:
16
Yield:
2 9-inch pot pies
Jump to Nutrition Facts

Ingredients

  • 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

Directions

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

  2. 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.

  3. 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.

  4. 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.

  5. Bake one pot pie in the preheated oven until hot and bubbly, 35 to 40 minutes. Let stand 15 minutes before serving.

Cook's Note:

When ready to bake the frozen pie, do not thaw. Cover the edges with foil and bake in a preheated 425 degrees F (220 degrees C) for 30 minutes. Decrease heat to 350 degrees F (175 degrees C) and bake until bubbly, another 1 hour 10 minutes to 1 hour 20 minutes.

Nutrition Facts (per serving)

477 Calories
30g Fat
37g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 477
% Daily Value *
Total Fat 30g 38%
Saturated Fat 12g 61%
Cholesterol 60mg 20%
Sodium 587mg 26%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 16g 31%
Vitamin C 8mg 8%
Calcium 53mg 4%
Iron 2mg 13%
Potassium 308mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Catha's Individual Turkey Pot Pies
1 Rating
Vegan Veggie Pot Pie
1 Rating
Indian Samosa Pie
16 Ratings
Easy Vegetable Pot Pie
480 Ratings
Chicken Pot Pie VII
53 Ratings
To-Die-For Chicken Pot Pie
109 Ratings
a low, close up view of a golden-brown chicken pot pie cooling on a rack, with a piece missing revealing the creamy hardy pie filling.
Chicken Pot Pie
13,429 Ratings
Leftover Turkey Enchilada Pot Pie
slice of chicken pot pie
Best Homemade Chicken Pot Pie
25 Ratings
Chicken Pot Pie with Puff Pastry
5 Ratings
Personal Chicken Pot Pies
2 Ratings
Savory Individual Chicken Pot Pies
Easy Cabbage Pockets
5 Ratings
Perogies
113 Ratings
Easy Hand-Held Chicken Pot Pies
42 Ratings
Chicken Pot Pie with Crescent Rolls
9 Ratings