Mom's Chicken Pot Pie

Easy, beginner chicken pot pie with potatoes that your family will love.

Print Recipe

Prep Time 10

Cook Time 45

Total Time 1 10

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 4083.4 kcal

Equipment

1 Large Skillet Preferably oven-safe for versatility, though not strictly required by this recipe.
1 9-inch Deep-Dish Pie Pan
1 Baking Sheet For catching drips and ensuring even bottom crust cooking.
1 Whisk or Spatula Essential for smooth roux development and stirring.
1 Measuring Cups and Spoons For accurate ingredient portions.

Ingredients

Main

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 peas and carrots
½ 15 ounce can whole new potatoes, drained
1 14.1 ounce package double-crust pie pastry, thawed

Instructions

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.

Notes

1. Achieving a perfect roux is critical for the pie's texture. Cook the flour-butter mixture for at least 1-2 minutes after adding the flour to eliminate any raw flour taste, ensuring a nutty aroma. Whisk continuously to prevent lumps.2. For enhanced flavor, consider using homemade chicken broth and adding a pinch of dried thyme or poultry seasoning to the filling.3. An egg wash (1 egg yolk whisked with 1 tbsp water or milk) brushed over the top crust before baking will yield a beautiful, golden-brown, glossy finish.4. Allowing the pie to cool is non-negotiable. This crucial resting period allows the filling to set, preventing a runny consistency when sliced.