How to Make Mom's Chicken Pot Pie

Ingredients

• 1/3 cup Unsalted Butter (cut into cubes)
• 1 medium Yellow Onion (diced)
• 2 tablespoons All-Purpose Flour (for thickening)
• 2 cups Chicken Broth (low‑sodium preferred)
• 1 cup Whole Milk (room temperature)
• 1 cup Frozen Peas and Carrots (thawed)
• 2 medium Potatoes (peeled and diced)
• 1 teaspoon Dried Thyme (or 1 tablespoon fresh thyme leaves)
• 2 cups Cooked Chicken (chopped; from one rotisserie chicken or two cooked breasts)
• 2 pieces Refrigerated Pie Crusts (double crust, thawed)
• 1/2 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Ground Black Pepper (freshly ground)

Instructions

1. Melt Butter and Sauté Onion

   Place the skillet over medium heat, add the butter and let it melt until it begins to foam. Add the diced onion, sprinkle with salt and pepper, and sauté until the onion is translucent and beginning to soften, about 5 minutes. The butter should turn lightly golden at the edges but not burn.

   Time: PT7M

   Temperature: medium heat

2. Create Roux

   Sprinkle the flour over the softened onions and stir constantly for 1 minute to cook the raw flour taste. The mixture should become a smooth, golden paste.

   Time: PT2M

   Temperature: medium heat

3. Add Broth Gradually

   Slowly pour the chicken broth into the roux while whisking continuously to prevent clumps. Add the broth in a steady stream, whisking until the mixture is smooth and begins to thicken, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Incorporate Milk

   Stir in the milk, continuing to whisk until the gravy is creamy and reaches a thick but pourable consistency, about 2 minutes. Adjust seasoning with additional salt or pepper if needed.

   Time: PT2M

   Temperature: medium heat

5. Add Vegetables and Chicken

   Fold in the thawed peas and carrots, diced potatoes, thyme, and chopped cooked chicken. Simmer the filling for 5 minutes until the potatoes are just tender and the mixture is bubbling gently.

   Time: PT5M

   Temperature: medium heat

6. Prepare Pie Crusts

   Unroll one pie crust and gently press it into the bottom of the deep‑dish pie plate, ensuring it covers the sides. No need to grease the pan because the crust is butter‑rich. Spoon the hot filling into the crust, spreading evenly.

   Time: PT5M

7. Top Crust and Seal

   Place the second crust over the filling. Trim any excess dough, then fold the edges of the top and bottom crust together, pressing with two fingers to seal. Cut 4–5 small slits in the top crust to vent steam.

   Time: PT5M

8. Bake the Pot Pie

   Transfer the pie plate to a baking sheet and place in a pre‑heated oven at 425°F. Bake for 30 minutes, or until the crust is deeply golden and the filling is bubbling around the edges.

   Time: PT30M

   Temperature: 425°F

9. Rest and Serve

   Remove the pot pie from the oven and let it rest for 5 minutes before slicing. This allows the filling to set slightly for cleaner slices.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g