Chicken Pot Pie with Peas and Corn

Introduction

The filling starts with onion cooked in margarine or butter, then chicken broth and milk are stirred into a quick sauce before the cooked chicken, corn, and peas go in. Baked at 425°F under a double crust, this gives you a firm, sliceable chicken pot pie that works for dinner and reheats well for leftovers.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6

Ingredients

• 1 package pie crusts
• ⅓ cup margarine or butter
• ⅓ cup chopped onion
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 ½ cups chicken broth
• ⅔ cup milk
• 3 cups chicken, cooked
• 1 cup frozen corn, thawed
• 1 cup frozen peas, thawed

Instructions

1. Heat oven to 425°F.
2. Prepare pie crusts as directed on package for a two-crust pie in a 9-inch pie pan.
3. In a medium saucepan, melt margarine over medium heat.
4. Add onion; cook 2 minutes or until tender.
5. Stir in flour, salt, and pepper until well-blended.
6. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
7. Add chicken, corn, and peas; remove from heat.
8. Spoon chicken mixture into crust-lined pan.
9. Top with second crust and flute; cut slits in several places.
10. Bake for 30 to 40 minutes or until crust is golden-brown.
11. Let stand 5 minutes before serving.

Variations

• Replace the 1 cup frozen corn with 1 cup diced carrots for a less sweet filling and a firmer bite.
• Replace the 1 cup frozen peas with 1 cup cut green beans if you want more texture and a slightly less creamy overall feel.
• Replace the 3 cups chicken, cooked with 3 cups cooked turkey to turn it into a good use for holiday leftovers without changing the method.
• Replace the ⅔ cup milk with ⅔ cup half-and-half for a richer sauce that sets a little thicker after baking.
• Bake the filling in individual ramekins instead of one 9-inch pie pan if you want faster serving and a higher crust-to-filling ratio.

Tips for Success

• Cook the onion just until tender in step 4; browning it too much will change the flavor of the filling.
• Add the chicken broth and milk gradually in step 6 so the flour blends smoothly and the sauce stays lump-free.
• Stop cooking the sauce when it looks thick enough to coat a spoon; it will continue to set in the oven.
• Cut slits in the top crust in step 9 so steam can escape and the crust stays crisp instead of soggy.
• If the crust edges brown before the center is done, cover the rim loosely with foil for the last part of baking.

Storage and Reheating

Store cooled pot pie covered in the pie dish or transfer slices to an airtight container. Keep it in the fridge for up to 4 days.

For longer storage, wrap the whole baked pie or individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating for the most even texture.

Reheat larger portions in a 350°F oven, loosely covered with foil, for 20 to 30 minutes or until hot in the center. Reheat individual slices in the microwave for 2 to 3 minutes, though the crust will stay crisper in the oven.

FAQ

Can you use rotisserie chicken for this?

Yes. Use 3 cups of shredded or chopped rotisserie chicken and add it at the same point as the cooked chicken in step 7.

Can you make the filling ahead of time?

Yes. Cook the filling, cool it, and refrigerate it for up to 1 day before assembling and baking the pie.

How do you keep the bottom crust from getting soggy?

Make sure the sauce is fully thickened in step 6 before it goes into the pie shell. Letting the baked pie stand for 5 minutes also helps the filling set before slicing.

Can you use fresh peas and corn instead of frozen?

Yes. Use the same amounts, but make sure the corn is cut from the cob and the peas are tender before adding them so the filling finishes evenly in the oven.