Mom's Chicken Pot Pie
Description
This chicken pot pie with potatoes uses a prepared double-crust pastry to help achieve this easy, beginner-friendly recipe your family will love.
Ingredients
•
1/3 cup butter
•
1/3 cup chopped onion
•
1/3 cup all-purpose flour
•
1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 3/4 cups chicken broth
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2/3 cup milk
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2 cups chopped cooked chicken
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1 (14 1/2 ounce) can peas and carrots
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1/2 (15 ounce) can whole new potatoes, drained
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1 (15 ounce) package prepared double-crust pie pastry
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in hot butter until onion is translucent, about 5 minutes.
3
Pour in broth and milk; bring to a boil and cook until slightly thickened, about 1 minute. Remove the skillet from heat and stir in chicken, peas and carrots, and potatoes.
4
Press 1 pie pastry into the bottom of a 9-inch, deep-dish pie pan. Pour chicken mixture into pie pastry. Top with remaining pastry and press edges together to seal. Cut several slits in top pastry. Place pie on a baking sheet.
5
Bake in the preheated oven until crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.