Mom’s Chicken Pot Pie
HANDS-ON 15 MIN
TOTAL 1 HR, 10 MIN
SERVES 8
SUBMITTED BY SAMANTHA HAMILTON
1. Preheat oven to 425°F. Put potatoes in a small saucepan; add water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, until just fork-tender, about 8 minutes; drain.
2. Meanwhile, melt butter in a large skillet over medium heat. Add onion. Cook, stirring frequently, until translucent, about 5 minutes. Add flour, salt, and pepper; cook, stirring constantly, until a paste forms, about 1 minute more.
3. Pour in broth and milk; bring to a boil and cook, stirring frequently, until slightly thickened, about 1 minute. Remove from heat; stir in chicken, peas and carrots, and cooked potatoes.
4. Press 1 pie crust into bottom and up sides of a 9-inch deepdish pie plate. Pour chicken mixture into crust. Top with remaining pie crust; press edges together to seal. Cut several slits (or decorative cutouts) in top crust. Put pie on a baking sheet.
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Bu hikaye Allrecipes dergisinin Holiday 2023 sayısından alınmıştır.
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