The Best Homemade Chicken Pot Pie Recipe

Ingredients

• 0.33 cup butter
• 0.33 cup chopped onion
• 0.33 cup all-purpose flour
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1.75 cups chicken broth
• 0.67 cup milk
• 2 cups chopped cooked chicken
• 1 (14.5 ounce) can peas and carrots
• 0.5 (15 ounce) can whole new potatoes, drained
• 1 (15 ounce) package prepared double-crust pie pastry

Instructions

1. Preheat your oven to 425°F (220°C) for baking the chicken pot pie.
2. In a large skillet, melt butter over medium heat. Sauté onion, flour, salt, and pepper in the melted butter, stirring until the onion becomes translucent, approximately 5 minutes.
3. Pour in broth and milk; bring the mixture to a boil and cook until it thickens slightly, about 1 minute. Remove the skillet from the heat, then stir in chicken, peas, carrots, and potatoes.
4. Press one pie pastry into the bottom of a 9-inch deep-dish pie pan. Pour the chicken mixture evenly into the pie pastry. Top with the remaining pastry and press the edges together to create a tight seal. Cut several slits into the top pastry to allow steam to escape. Place the pie on a baking sheet.
5. Bake in the preheated oven until the crust turns a beautiful golden brown, approximately 30 minutes. Allow the pie to cool and the filling to thicken at room temperature for about 15 to 20 minutes before slicing and serving.

Nutrition

• Calories: 701 kcal
• Fat Content: 41 g
• Fiber Content: 4 g
• Sugar Content: 7 g
• Sodium Content: 900 mg
• Protein Content: 17 g
• Cholesterol Content: 55 mg
• Carbohydrate Content: 66 g
• Saturated Fat Content: 16 g
• Unsaturated Fat Content: 0 g