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MOM’S CHICKEN POT PIE

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MOM’S CHICKEN POT PIE
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Prep time: 10 mins | Cook time: 40 mins | Additional time: 15 mins | Total time: 1 hr 5 mins | Servings: 8 | Yield: 1 deep-dish pie

This is where it all started. A beginner pie that is so easy to throw together and delicious, your family will surely love every bite.

Ingredients

⅓ c. butter

⅓ c. chopped onion

⅓ c. all-purpose flour

½ tsp salt

¼ tsp ground black pepper

1 ¾ c. chicken broth

⅔ c. milk

2 c. chopped cooked chicken

1 (14.5 oz.) can peas and carrots

½ (15 oz.) can whole new potatoes, drained

1 (15 oz.) package prepared double-crust pie pastry

How to make Mom’s Chicken Pot Pie

Step 1: Prepare the oven. Preheat it to 425 degrees F or 220 degrees C.

Step 2: In a large skillet, melt the butter over medium heat. Once the butter has melted, add the onion, flour, salt, and pepper to the skillet. Stir and cook for about 5 minutes until the onion is translucent.

Step 3: Take the skillet out of the heat. Into the skillet, pour in the chicken broth and milk. Bring the mixture to a boil and cook for about a minute until the mixture has slightly thickened.

Step 4: Again, remove the skillet from the heat before stirring in the chicken, peas and carrots, and potatoes into the broth mixture.

Step 5: Into the bottom of a deep-dish pie pan, press one pie pastry. Pour the broth mixture over and top with the rest of the pastry. Seal by pressing the edges together, then cut a few slits on top. On a baking sheet, transfer the pie plate.

Step 6: Place inside the preheated oven and bake for about 30 minutes until the crust is golden brown.

Step 7: Remove from the oven and allow the pie to cool and the filling thickens for about 15 to 20 minutes at room temperature. Slice and serve.

Nutrition Facts:

Per Serving: 440 Calories | Protein 16.9g | Carbohydrates 35.2g | Fat 25.9g | Cholesterol 53mg | Sodium 935.6mg.

MOM’S CHICKEN POT PIE

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • ⅓ c. butter
  • ⅓ c. chopped onion
  • ⅓ c. all-purpose flour
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 ¾ c. chicken broth
  • ⅔ c. milk
  • 2 c. chopped cooked chicken
  • 1 (14.5 oz.) can peas and carrots
  • ½ (15 oz.) can whole new potatoes, drained
  • 1 (15 oz.) package prepared double-crust pie pastry
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Instructions

Step 1: Prepare the oven. Preheat it to 425 degrees F or 220 degrees C.

Step 2: In a large skillet, melt the butter over medium heat. Once the butter has melted, add the onion, flour, salt, and pepper to the skillet. Stir and cook for about 5 minutes until the onion is translucent.

Step 3: Take the skillet out of the heat. Into the skillet, pour in the chicken broth and milk. Bring the mixture to a boil and cook for about a minute until the mixture has slightly thickened.

Step 4: Again, remove the skillet from the heat before stirring in the chicken, peas and carrots, and potatoes into the broth mixture.

Step 5: Into the bottom of a deep-dish pie pan, press one pie pastry. Pour the broth mixture over and top with the rest of the pastry. Seal by pressing the edges together, then cut a few slits on top. On a baking sheet, transfer the pie plate.

Step 6: Place inside the preheated oven and bake for about 30 minutes until the crust is golden brown.

Step 7: Remove from the oven and allow the pie to cool and the filling thickens for about 15 to 20 minutes at room temperature. Slice and serve.

Notes

Nutrition Facts: Per Serving: 440 Calories | Protein 16.9g | Carbohydrates 35.2g | Fat 25.9g | Cholesterol 53mg | Sodium 935.6mg.