A beginner’s pot pie. Place whatever vegetables you’d like and make your own custom pot pie recipe. This will instantly become your family’s favorite. Comforting, savory, with a flaky crust, hearty meat, and vegetables. This pot pie will change your outlook and you’ll realize that pot pies are a lot more simple to make than you might think. This is a delicious and satisfying beginner-friendly pot pie your family will enjoy!
INGREDIENTS
⅓ cup butter
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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 ounces) can peas and carrots
½ (15 ounces) can whole new potatoes, drained
1 (15 ounces) 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. Stir the onion, flour, salt, and pepper. Cook for about 5 minutes or until the onion is translucent.
Step 3: Once done, remove the skillet from the heat. Then, pour in the chicken broth and milk. Bring the mixture into a boil and cook for about a minute until slightly thickened.
Step 4: Remove from the heat and stir in the chicken, peas, carrots, then the potatoes into the broth mixture.
Step 5: Into the bottom of a deep-dish pie pan, press one pie pastry, and pour the broth mixture.
Step 6: Place the remaining pastry over the mixture and press the edges to seal. Then, cut some slits into the top of the pastry and place the pie plate on a baking sheet.
Step 6: Place inside the preheated oven and bake for approximately 30 minutes or until the crust is golden brown.
Step 7: Once done, remove from the oven and let the pie cool for about 15 to 20 minutes at room temperature so the filling will thicken. Slice and serve. Enjoy!
Ingredients
- 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 ounces) can peas and carrots
- ½ (15 ounces) can whole new potatoes, drained
- 1 (15 ounces) 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. Stir the onion, flour, salt, and pepper. Cook for about 5 minutes or until the onion is translucent.
Step 3: Once done, remove the skillet from the heat. Then, pour in the chicken broth and milk. Bring the mixture into a boil and cook for about a minute until slightly thickened.
Step 4: Remove from the heat and stir in the chicken, peas, carrots, then the potatoes into the broth mixture.
Step 5: Into the bottom of a deep-dish pie pan, press one pie pastry, and pour the broth mixture.
Step 6: Place the remaining pastry over the mixture and press the edges to seal. Then, cut some slits into the top of the pastry and place the pie plate on a baking sheet.
Step 6: Place inside the preheated oven and bake for approximately 30 minutes or until the crust is golden brown.
Step 7: Once done, remove from the oven and let the pie cool for about 15 to 20 minutes at room temperature so the filling will thicken. Slice and serve. Enjoy!
