Mom's Chicken Pot Pie
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Butter1 cup
Onion (chopped)1 cup
All-Purpose Flour1 tsp
Salt1 tsp
Ground Black Pepper1.75 cups
Chicken Broth2 cup
Milk2 cups
Cooked Chicken (chopped)Directions:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Melt butter in a large skillet over medium heat
3
Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes
4
Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute
5
Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture
6
Press one pie pastry into the bottom of a deep-dish pie pan
7
Pour the broth mixture into the pie pastry
8
Top with remaining pastry and press edges together to form a seal
9
Cut several slits into the top pastry
10
Place pie plate on a baking sheet
11
Bake in preheated oven until the crust is golden brown, about 30 minutes
12
Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting