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Chicken Pot Pie with Potatoes

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PREP TIME
10 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
8 servings
Lunch Dinner U.S.
Chicken Pot Pie with Potatoes
Ingredients
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 cups chopped cooked chicken
  • 1 (14.5 ounce) can peas and carrots
  • 1/2 (15 ounce) can whole new potatoes, drained
  • 1 (15 ounce) package prepared double-crust pie pastry
Instructions
1
Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).
2
Melt butter in a large skillet over medium heat and cook the onion, flour, salt, and pepper in hot butter until the onion becomes translucent and soft, taking around 5 minutes to achieve this.
3
Add the broth and milk to the skillet, stirring constantly until the mixture comes to a boil and thickens slightly, which should take approximately 1 minute.
4
Remove the skillet from the heat source and stir in the chicken, peas, carrots, and potatoes to combine.
5
Place a pie pastry disk at the bottom of a 9-inch, deep-dish pie pan and pour the chicken mixture into it.
6
Cover the top of the pie with the remaining pastry, pressing the edges together to seal the pie.
7
Cut a few slits in the top pastry to allow steam to escape during baking.
8
Place the pie on a baking sheet and bake in the preheated oven until the crust is golden brown, taking around 30 minutes to achieve this.
9
Allow the pie to cool at room temperature for 15 to 20 minutes, during which time the filling will thicken.
10
Once cooled and thickened, cut the pie into individual servings.