Nothing beats the flavor and richness of this Homemade Pot Pie.Difficulty: Easy
Cuisine American
Keyword Chicken
Method Oven
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Cooling Time 20 minutesminutes
Total Time 1 hourhour
Equipment
9" Glass Pie Pan
12” Covered Skillet with Deep Sides
INGREDIENTS
⅓cupButter
⅓cupOnion - chopped fine
⅓cupAP Flour
½tspSalt
¼tspWhite Pepper
1 ¾cupschicken broth
⅔cupMilk
2cupsBoneless Chicken Thighs - Chopped to bite sized pieces
1canPeas & Carrots - 14 ½ oz,
½canWhole New Potatos - Half of 15 oz. can - drained
1pkgPie Crust - Yields Top and Bottom Crust
INSTRUCTIONS
Preheat oven to 425°F.
Melt Butter in a large skillet over medium heat. Cook and stir Onion, Flour, Salt, and Pepper in melted butter until the Onion is translucent about 5 minutes.
Remove skillet from heat and pour Chicken Broth and Milk into the skillet; bring the mixture to a low boil and cook to thicken slightly about 1 minute.
Remove skillet from heat and stir Chicken, Peas & Carrots, and Potatoes into the broth mixture.
Bake in the preheated oven until the crust is golden brown, about 30 minutes.
Let pie cool and the filling thicken at room temperature for 15 to 20 minutes before cutting.