Moms Chicken Pot Pie
This Moms Chicken Pot Pie is a comforting and easy chicken pot pie recipe that combines a savory filling and a flaky double crust. It's perfect for family dinners and special occasions, making it the best chicken pot pie to enjoy anytime.
Equipment
- Large skillet
- 9-inch deep-dish pie pan
- Baking sheet
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 of peas and carrots
- ½ (15 ounce) can whole new potatoes, drained
- 1 (14.1 ounce) package double-crust pie pastry, thawed
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat.
- Add the onion, flour, salt, and pepper to the melted butter. Stir and cook until the onion is translucent, about 5 minutes.
- Gradually pour in the chicken broth and milk, whisking constantly to avoid lumps. Bring the mixture to a gentle boil and cook until slightly thickened, about 1 minute.
- Remove the skillet from heat and stir in the cooked chicken, peas, carrots, and drained potatoes. Set aside.
- Press one pie crust into the bottom of a 9-inch deep-dish pie pan.
- Pour the chicken mixture into the pie crust, spreading it evenly.
- Top with the remaining pastry, pressing the edges together to seal. Use a sharp knife to cut several slits in the top crust to vent steam.
- Place the pie on a baking sheet to catch any drips and bake for 30 minutes, or until the crust is golden brown.
- Let the pie cool for 15-20 minutes at room temperature. This allows the filling to set, making it easier to slice.