Description
 A comforting classic with tender chicken, hearty vegetables, and a creamy sauce baked under a golden, flaky crust. Perfect for family dinners or gatherings.
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 crusts (or homemade)
Instructions
- Preheat oven to 425°F (220°C). Cook potatoes and carrots in boiling water until tender, about 8–10 minutes, then drain.
- In a large saucepan, melt butter over medium heat. Add onion and cook until soft, about 3 minutes. Stir in flour and seasonings to form a roux.
- Gradually whisk in chicken broth and milk. Cook until thickened and smooth, stirring constantly.
- Stir in chicken, peas, corn, potatoes, and carrots. Mix well and remove from heat.
- Line two 9-inch pie dishes with crusts, fill with mixture, and top with remaining crusts. Seal edges and cut slits in the top for steam.
- Bake for 30–35 minutes or until golden brown. Let stand 10 minutes before slicing and serving.
Notes
For extra flavor, brush the top crust with an egg wash before baking. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American