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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.