Ingredients
2 cups diced peeled potatoes
1 ¾ cups sliced carrots
1 cup butter, cubed
⅔ cup chopped onion
1 cup all-purpose flour
1 ¾ teaspoons salt
1 teaspoon dried thyme
¾ teaspoon pepper
3 cups chicken broth
1 ½ cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust
Instructions
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Preheat oven to 425°F (220°C).
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Boil diced potatoes and carrots in salted water until tender, about 8–10 minutes. Drain and set aside.
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Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 3–4 minutes.
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Stir in flour, salt, thyme, and pepper; cook for 2 minutes to form a roux.
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Gradually whisk in chicken broth and milk; cook, stirring constantly until thickened and boiling.
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Stir in cooked chicken, potatoes, carrots, peas, and corn; remove from heat.
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Roll out 2 pie crust sheets to fit a 9×13-inch baking dish; place one sheet in the dish.
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Pour chicken mixture evenly over crust.
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Cover with second crust sheet; trim and seal edges by pinching. Cut slits in top crust to vent.
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Bake 30–35 minutes until crust is golden and filling bubbly.
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Cool 10 minutes before serving.
Notes
Substitute turkey or leftover roast chicken for cooked chicken.
Add mushrooms or celery for extra veggies.
Use homemade crust if preferred.
For gluten-free, use gluten-free flour and crust alternatives.
Replace whole milk with cream or half-and-half for richer filling.
Store leftovers refrigerated up to 3 days; reheat in oven at 350°F (175°C) for 15–20 minutes. Avoid microwaving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course, Dinner, Comfort Food
- Method: Baking, Boiling, Sautéing
- Cuisine: American, Classic
- Diet: Gluten Free
