Mom’s Classic Chicken Pot Pie

Name: Mom’s Classic Chicken Pot Pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.33 cup All-Purpose Flour; 0.25 tsp Black Pepper; 0.33 cup Butter; 1.75 cups Chicken Broth; 2 cups Diced Fully Cooked Chicken Breast; 0.67 cup Milk; 0.33 cup Onion; 14.5 oz Peas & Carrots Blend; 7.5 oz Peeled Whole Potatoes; 15 oz Pie Crust; 0.5 tsp Salt

Dinner 🍽️Lunch 🥪 American Sugar-Free Halal 🕌Comfort-Food

Mom’s Classic Chicken Pot Pie wraps tender chicken and hearty vegetables in a flaky double crust with a creamy, pepper-kissed gravy. It’s cozy and comforting, perfect for a weeknight family dinner or sharing on a chilly weekend. The balanced richness and familiar flavors make it a timeless crowd-pleaser.

Prep10 mins
Cook45 mins
Serves8
DifficultyEasy

1

Preheat the oven to 425 degrees F (220 degrees C).
2

Melt butter in a large skillet over medium heat. Cook and stir the onion, flour, salt, and pepper in the hot butter until the onion turns translucent, about 5 minutes.
3

Pour in the broth and milk; bring to a boil and cook until slightly thickened, about 1 minute. Remove the skillet from the heat and stir in the chicken, peas and carrots, and potatoes.
4

Press 1 pie pastry into the bottom of a 9-inch deep-dish pie pan. Pour the chicken mixture into the pie pastry. Top with the remaining pastry and press the edges together to seal. Cut several slits in the top pastry. Place the pie on a baking sheet.
5

Bake in the preheated oven until the crust is golden brown, about 30 minutes. Let the pie cool and the filling thicken at room temperature for 15 to 20 minutes before cutting.