Mom's Chicken Pot Pie

prep time:: 1 hour
total time:: 1 hour 30 minutes

Makes 6 servings

Chicken pot pie is the ultimate Sunday night dinner and family pleaser. From the time my children were little girls, they’ve asked for it over and over.

ingredients

1/3 c butter
1/3 c flour
1/3 c chopped onion
1/2 t salt
1/2 t pepper
2 c chopped cooked chicken or turkey
1 3/4 c chicken or turkey broth
2/3 c whole milk
1 package (10 oz) frozen peas and carrots
Favorite pastry (see Mom’s perfect pie crust)

directions

1
Heat margarine over low heat until melted. Blend in flour, onion, salt, and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables. Reserve.
2
Prepare pastry for double pie crust. Roll 2/3 of pastry into 13“ square on lightly floured board. Ease pastry into square pan, 9x9x2”. Pour chicken filling into pastry-lined pan. Roll remaining dough into 11" square; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook uncovered in 425 degree oven until crust is brown, 30 to 35 minutes. Allow to cool 10 minutes before cutting and serving.

notes

This pie can be made in a 9" square pan, but I like to make it in individual pie dishes. It's so cute served that way! You can substitute leftover Thanksgiving turkey for the chicken.

Source: Susan