Use a prepared double-crust pie pastry to help achieve this easy, beginner-friendly pot pie your family will love.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
440 Calories
Recipe Instructions
Step 1
Preheat 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 melted butter until the onion is translucent, about 5 minutes.
Step 3
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.
Step 4
Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
Step 5
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.
Step 6
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.
Ingredients
½ teaspoon salt
⅓ cup butter
⅓ cup all-purpose flour
⅔ cup milk
¼ teaspoon ground black pepper
1 ¾ cups chicken broth
⅓ cup chopped onion
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
