Easy, beginner chicken pot pie with potatoes that your family will love.
Ingredients
- butter: 0.33333 cup
- onion: 0.33333 cup (chopped)
- all-purpose flour: 0.33333 cup
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- ¾ cups chicken broth: 1 piece
- milk: 0.66667 cup
- cooked chicken: 2 cups (chopped)
- peas and carrots: 1 can (14.5 ounce can)
- whole new potatoes: 0.5 can (15 ounce can, drained)
- double-crust pie pastry: 1 pack (14.1 ounce pack, thawed)
Metric Conversion
Stages of cooking
-
Preheat the 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 hot butter until onion is translucent, about 5 minutes.
-
Pour in broth and milk; bring to a boil and cook until slightly thickened, about 1 minute. Remove the skillet from heat and stir in chicken, peas and carrots, and potatoes.
-
Press 1 pie pastry into the bottom of a 9-inch, deep-dish pie pan. Pour chicken mixture into pie pastry. Top with remaining pastry and press edges together to seal. Cut several slits in top pastry. Place pie on a baking sheet.
-
Bake in the preheated oven until crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.
