Mom’s Chicken Pot Pie
HANDS-ON 15 MIN
TOTAL 1 HR, 10 MIN SERVES 8
SUBMITTED BY SAMANTHA HAMILTON
401 REVIEWS
6 oz. red potatoes, quartered and halved⅓ cup butter⅓ cup chopped onion⅓ cup flour½ tsp. salt¼ tsp. black pepper1¾ cups chicken broth⅔ cup whole milk2 cups chopped cooked chicken thighs (tip, right)2 cups frozen peas and carrots, thawed1 (14.1-oz.) pkg. refrigerated pie dough (2 crusts), at room temperature
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…