Prep time: 10 mins | Cook time: 40 mins | Additional time: 15 mins | Total time: 1 hr 5 mins | Servings: 8 | Yield: 1 deep-dish pie
This is where it all started. A beginner pie that is so easy to throw together and delicious, your family will surely love every bite.
Ingredients
⅓ c. butter
⅓ c. chopped onion
⅓ c. all-purpose flour
½ tsp salt
¼ tsp ground black pepper
1 ¾ c. chicken broth
⅔ c. milk
2 c. chopped cooked chicken
1 (14.5 oz.) can peas and carrots
½ (15 oz.) can whole new potatoes, drained
1 (15 oz.) package prepared double-crust pie pastry
How to make Mom’s Chicken Pot Pie
Step 1: Prepare the oven. Preheat it to 425 degrees F or 220 degrees C.
Step 2: In a large skillet, melt the butter over medium heat. Once the butter has melted, add the onion, flour, salt, and pepper to the skillet. Stir and cook for about 5 minutes until the onion is translucent.
Step 3: Take the skillet out of the heat. Into the skillet, pour in the chicken broth and milk. Bring the mixture to a boil and cook for about a minute until the mixture has slightly thickened.
Step 4: Again, remove the skillet from the heat before stirring in the chicken, peas and carrots, and potatoes into the broth mixture.
Step 5: Into the bottom of a deep-dish pie pan, press one pie pastry. Pour the broth mixture over and top with the rest of the pastry. Seal by pressing the edges together, then cut a few slits on top. On a baking sheet, transfer the pie plate.
Step 6: Place inside the preheated oven and bake for about 30 minutes until the crust is golden brown.
Step 7: Remove from the oven and allow the pie to cool and the filling thickens for about 15 to 20 minutes at room temperature. Slice and serve.
Nutrition Facts:
Per Serving: 440 Calories | Protein 16.9g | Carbohydrates 35.2g | Fat 25.9g | Cholesterol 53mg | Sodium 935.6mg.
Ingredients
- ⅓ c. butter
- ⅓ c. chopped onion
- ⅓ c. all-purpose flour
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 ¾ c. chicken broth
- ⅔ c. milk
- 2 c. chopped cooked chicken
- 1 (14.5 oz.) can peas and carrots
- ½ (15 oz.) can whole new potatoes, drained
- 1 (15 oz.) package prepared double-crust pie pastry
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F or 220 degrees C.
Step 2: In a large skillet, melt the butter over medium heat. Once the butter has melted, add the onion, flour, salt, and pepper to the skillet. Stir and cook for about 5 minutes until the onion is translucent.
Step 3: Take the skillet out of the heat. Into the skillet, pour in the chicken broth and milk. Bring the mixture to a boil and cook for about a minute until the mixture has slightly thickened.
Step 4: Again, remove the skillet from the heat before stirring in the chicken, peas and carrots, and potatoes into the broth mixture.
Step 5: Into the bottom of a deep-dish pie pan, press one pie pastry. Pour the broth mixture over and top with the rest of the pastry. Seal by pressing the edges together, then cut a few slits on top. On a baking sheet, transfer the pie plate.
Step 6: Place inside the preheated oven and bake for about 30 minutes until the crust is golden brown.
Step 7: Remove from the oven and allow the pie to cool and the filling thickens for about 15 to 20 minutes at room temperature. Slice and serve.
