Mom's Chicken Pot Pie

This chicken pot pie with potatoes uses a prepared double-crust pastry to help achieve this easy, beginner-friendly recipe your family will love.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 701 Calories

Ingredients

• 2 cups chopped cooked chicken
• 1 (14.5 ounce) can peas and carrots
• 1 (15 ounce) package prepared double-crust pie pastry
• 0.25 teaspoon ground black pepper
• 0.33333334326744 cup butter
• 0.5 teaspoon salt
• 0.66666668653488 cup milk
• 0.33333334326744 cup chopped onion
• 0.33333334326744 cup all-purpose flour
• 1.75 cups chicken broth
• 0.5 (15 ounce) can whole new potatoes, drained

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.