Go Back

Mom's Chicken Pot Pie

Easy, beginner chicken pot pie with potatoes that your family will love.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 4083.4 kcal

Equipment

  • 1 9-inch Deep-Dish Pie Pan
  • 1 Large Skillet
  • 1 Whisk For smooth roux and gravy
  • 1 Baking Sheet To catch any overflow and ensure even baking
  • 1 Chef's knife For chopping onion and chicken

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

For a richer flavor, consider using homemade chicken broth. Ensure your roux (butter, flour, onion base) is cooked thoroughly for about 2-3 minutes after the onion is translucent, which eliminates the raw flour taste before adding liquids. When stirring in the broth and milk, add gradually while whisking vigorously to prevent lumps. For added depth, a pinch of dried thyme or sage can be incorporated with the flour. If you prefer a golden-brown crust, brush the top pastry with an egg wash (1 egg yolk mixed with 1 tablespoon water) before baking. Allowing the pie to rest sufficiently after baking is crucial for the filling to set, preventing a runny mess when cut.