adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mom's Chicken Pot Pie
Mom's Chicken Pot Pie
0 Likes
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Easy chicken pot pie with potatoes using double-crust pastry for a family favorite meal.
Ingredients:
  • 0.33333334326744 cup butter
  • 0.33333334326744 cup chopped onion
  • 0.33333334326744 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 1.75 cups chicken broth
  • 0.66666668653488 cup milk
  • 2 cups chopped cooked chicken
  • 1 (14.5 ounce) can peas and carrots
  • 0.5 (15 ounce) can whole new potatoes, drained
  • 1 (15 ounce) package prepared double-crust pie pastry
Instructions:
  • Preheat the oven to a toasty 425°F (220°C).
  • In a large skillet over medium heat, melt butter until sizzling. Stir in onion, flour, salt, and pepper, and cook until the onion turns translucent, approximately 5 minutes.
  • Combine broth and milk in a saucepan and bring it to a boil. Cook until slightly thickened for about 1 minute. Remove the saucepan from heat and gently stir in chicken, peas and carrots, and potatoes.
  • Gently line a 9-inch, deep-dish pie pan with one pie pastry. Fill with the chicken mixture. Cover with the second pastry, seal the edges, and make a few slits on top. Set the pie on a baking sheet.
  • Bake in the oven until the crust turns golden brown, approximately 30 minutes. Allow the pie to cool at room temperature for 15 to 20 minutes to thicken the filling before slicing.

Similar Recipes