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
- 3/4 teaspoon pepper
- 3 cups chicken broth
- 1-1/2 cups whole milk
- 4 cups cubed cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 4 sheets refrigerated pie crust
Instructions:
- Preheat the oven to 425°F. Place diced potatoes and sliced carrots in a large saucepan, covering them with water. Bring to a boil, then reduce heat and cook covered for 8-10 minutes until they’re tender. Drain and set aside.
- In a large skillet, melt butter over medium-high heat. Add chopped onion and cook until tender. Stir in flour, salt, thyme, and pepper until well combined. Gradually pour in chicken broth and milk. Bring to a boil, stirring constantly, and cook for 2 minutes until thickened.
- Add cubed chicken, peas, corn, and the cooked potato-carrot mixture to the skillet. Remove from heat and set aside.
- Unroll two sheets of refrigerated pie crust and place each into a 9-inch pie plate, trimming the excess dough from the edges. Pour the chicken mixture into the pie plates.
- Unroll the remaining pie crusts and place them over the filling. Trim, seal, and flute the edges of the crusts. Cut slits in the tops.
- Bake for 35-40 minutes or until the crust is golden brown. Allow it to stand for 15 minutes before serving.
Tips:
- To freeze unbaked pies, cover them and place them in the freezer. When ready to use, bake directly from frozen following the instructions provided.
- Prevent a soggy crust by prebaking it for a single-crust pie or brushing it with beaten egg white before adding the filling.
- Homemade crusts work well; consider using your favorite recipe for a more personalized touch.
- To ensure the potpie is done, look for a lightly browned crust and bubbling filling.
