Mom's Chicken Pot Pie

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⅓ cup butter ⅓ cup chopped onion ⅓ cup all-purpose flour ½ teaspoon salt ¼ teaspoon ground black pepper 1 ¾ cups chicken broth ⅔ cup milk 2 cups chopped cooked chicken 1 (14.5 ounce) can peas and carrots ½ (15 ounce) can whole new potatoes, drained 1 (14.1 ounce) package double-crust pie pastry, thawed

Ingredients

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

INSTRUCTIONS

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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.

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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.

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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.

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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.

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