This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. —Karen Johnson, Bakersfield, California

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 teaspoon 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

Directions

• 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.
• 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 mixture; remove from heat.
• Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
• Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
  Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Chicken Potpie Tips

How do I prevent a potpie crust from getting soggy?

There are a few ways to prevent a soggy pie crust! Here are our tips:

• For a single-crust pie, prebake (or blind bake) the crust before filling.
• Brush the crust with a beaten egg white. This will help seal the crust and prevent the liquid filling from absorbing into the crust.
• Pour the filling into the crust while it’s still hot and immediately place the potpie in the oven. The heat from the filling will help set the crust.
• Bake the pie on a lower rack in the oven. Since heat is concentrated at the bottom, placing the potpie on the lowest rack ensures the bottom of the crust will bake up crisp and golden brown.