How to Make Chicken Pot Pie

by Hannah Barry

chicken pot pie project by hannah baryy


  • 2 Cups diced peeled potatoes
  • 1 ¾ Cups sliced carrots
  • 1 Cup cubed butter
  • 1 Cup all purpose flour
  • 1 ¾ Teaspoons salt
  • 1 Teaspoon dried thyme
  • ⅛ Teaspoons Pepper
  • 3 Cups Chicken broth
  • 1 ½ Cups milk
  • 4 Cups Cubed cooked chicken
  • 1 Cup frozen peas
  • 1 Cup frozen corn
  • 2 Parts pie pastry
  • Instructions

    Step 1

    Preheat oven to 425 degrees F

    Step 2

    Put potatoes and carrots in sauce pan and cover with water. Bring to a boil, then reduce heat.

    Step 3

    Cook for 8-10 minutes until they are crisp and tender.

    Step 4

    Drain the vegetables

    Step 5

    In a large skillet heat butter on medium heat level until melted.

    Step 6

    Add onion to cook until tender.

    Step 7

    Stir in flour and seasoning until blended, then gradually stir in chicken broth and milk.

    Step 8

    Stir in the chicken, peas, corn, and potatoes/carrots. Remove from heat. Cook for about 5 minutes.

    Step 9

    Bring to a boil, stirring constantly, for about 2 minutes or until thickened.

    Step 10

    Unroll a pastry sheet into one of the two 9-in pie plates.

    Step 11

    Add filling in the pastry

    Step 12

    Unroll remaining pasty and place over the filling. Seal and flute edges, cut slits in top

    Step 13

    Bake 35-40 minutes or until lightly browned Let stand 10-15 minutes before cutting