Entree Wolleon Family recipe

Tree Trimming Chicken Pot Pie

There have been many traditions passed down in our family, but we also believed it was important to start our own. Every year when we put up the Christmas tree, we make this chicken pot pie. It bakes in the oven while the kids decorate and we all enjoy dinner together. The second pie gets made when we take the tree down. Not as much fun taking it down, but the bright side is dinner is practically made!

SERVINGS: 16
PREP TIME: 40 Minute(s)
COOK TIME: 40 Minute(s)

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 tsp 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

Steps

  1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
  2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato-carrot mixture; remove from heat.
  3. Unroll a pie crust into each of two 9-in. pie plates; trim crusts even with rims of plates. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
  4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

TIPS
Freeze half of the filling for a second pie at another time. Just thaw/reheat, fill pie crust and start at step 3 above. Leftover Thanksgiving turkey also works great instead of chicken.