Chicken Pot Pie by Nick & Meg Benson

Chicken Pot Pie



  • 2 cups diced peeled potatoes
  • 1 ¾ cups carrots, chopped
  • 2/3 cup onion, diced
  • 1 cups butter
  • 1 ¾ tsp salt
  • 1 tsp thyme
  • ¾ tsp pepper
  • 3 cups chicken broth
  • 1 ½ C milk
  • 4 cups cooked, cubed chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Pastry for two double pie crusts (use your favorite recipe)



  1. Place potatoes and carrots in large saucepan; cover with water and bring to a boil.
  2. Reduce heat.  Cover and simmer 4-6 minutes or until tender-crisp.
  3. Drain, set aside.
  4. In large skillet, sauté onion in butter until tender.
  5. Stir in flour, salt, thyme and pepper until blended.
  6. Gradually stir in broth and milk, whisking constantly. Bring to a boil; cook and continue to stir/whisk for 5-10 minutes or until thickened to gravy-like consistency.
  7. Remove from heat and add the chicken, peas, corn, potatoes and carrots.
  8. Line two 9-in deep dish pie plates with bottom pastry; fill with chicken mixture.
  9. Roll out top crust and cut slits or decorative cut-outs, then place on top of mixture; trim, seal, and flute edges.
  10. Bake one potpie at 425° for 35-45 minutes or until crust is lightly brown. Let stand for 10 minutes.
  11. Cover and freeze remaining pie for up to 3 months.

To use frozen:  Shield pie crust edges with foil; place on baking sheet.  Bake at 425° for 30 minutes.  Then reduce heat to 350° and bake for 70-90 minutes or until crust is lightly brown and mixture is hot and bubbly.


Pi Day Recipe Submission by Nick & Meg Benson