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Mom's Easy Chicken Pot Pie Recipe

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This recipe for Mom's Easy Chicken Pot Pie, by , is from The Dailey Family Cookbook Project, 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!

Contributor:  
Contributor:  
Melanie Dailey

Category:
Category:

Ingredients:  
Ingredients:  
1 cup peeled and diced potato
cup sliced carrot
cup butter (1 stick of unsalted cream butter)
⅔ cup diced onion
1 tsp salt
tsp ground pepper
tsp dried thyme
tsp poultry seasoning
cup all-purpose flour
1 cups chicken broth (I use 2 cups)
1 cup milk
3 cups shredded chicken or turkey
1 cup peas (I use frozen peas and carrots or frozen mixed vegetables and omit carrots above)
2 refrigerated pie crusts
1 egg beaten together with 1 tbsp water to make an egg wash

Directions:
Directions:
1. Preheat oven to 425 degrees.

2. Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain

3. Melt cup butter in a large saute pan. Add onions and saute for 2 to 3 minutes.

4. Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.

5. Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.

6. Stir in chicken and peas. Turn off heat.

7. Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.

8. Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.

9. Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.

10. Place on a baking sheet and place in oven and back for 30 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I got this recipe from spicysouthernkitchen.com and was written by Christin Mahrlig.

This recipe can easily doubled and is freezer friendly. I have also used turkey and beef in place of the chicken. If using beef omit poultry seasoning and use beef broth instead of chicken broth.

 

 

 

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