Description
Easy, beginner pot pie that your family will love.
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 ounce) can peas and carrots
- ½ (15 ounce) can whole new potatoes, drained
- 1 (15 ounce) package prepared double-crust pie pastry
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a large skillet over medium heat. Cook and stir onion
- flour
- salt
- and pepper in melted butter until the onion is translucent
- about 5 minutes.
- 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.
- Remove skillet from heat and stir chicken
- peas and carrots
- and potatoes into the broth mixture.
- Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
- Bake in preheated oven until the crust is golden brown
- about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 8