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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mom's Chicken Pot Pie Recipe

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This recipe for Mom's Chicken Pot Pie is from THE PAUL NATION FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1¾ cups chicken broth
⅔ cup milk
2 cups 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
Directions:
Directions:
* Preheat oven to 425º
* Melt butter in large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until onion is translucent, about 5 minutes.
* Remove skillet from heat; pour chicken broth and milk into skillet; bring mixture to a boil and cook to thicken slightly, about 1 minute.
* Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
* Press one pie pastry into bottom of deep-dish pie pan. Pour broth mixture into pie pastry.
* Top with remaining pastry and press edges together to seal. Cut several slits into the top pastry.
* Place pie plate on a baking sheet. Bake until the crust is golden brown, about 30 minutes.
* Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes; cook time 40 minutes

 

 

 

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