Name: Mom's Chicken Pot Pie
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Butter - ⅓ cup; Chopped onion - ⅓ cup; All-purpose flour - ⅓ cup; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Chicken broth - 1 ¾ cups; Milk - ⅔ cup; Chopped cooked chicken - 2 cups; Peas and carrots - 1 (14.5 ounce) can; Whole new potatoes, drained - ½ (15 ounce) can; Double-crust pie pastry, thawed - 1 (14.1 ounce) package

Ingredients for - Mom's Chicken Pot Pie

1. Butter ⅓ cup

2. Chopped onion ⅓ cup

3. All-purpose flour ⅓ cup

4. Salt ½ teaspoon

5. Ground black pepper ¼ teaspoon

6. Chicken broth 1 ¾ cups

7. Milk ⅔ cup

8. Chopped cooked chicken 2 cups

9. Peas and carrots 1 (14.5 ounce) can

10. Whole new potatoes, drained ½ (15 ounce) can

11. Double-crust pie pastry, thawed 1 (14.1 ounce) package

How to cook deliciously - Mom's Chicken Pot Pie

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C).

2 . Stage

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 . Stage

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 . Stage

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 . Stage

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.