Grandma June's Recipe Box · Chapter 27

Barn-Raising Chicken Pot Pie

“Feeds a hungry barn crew. Mr. Earl had thirds.”

You'll need

• 2 pie crusts (for a 9-inch deep-dish pie)
• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup flour
• ½ tsp salt
• ¼ tsp pepper
• 1¾ cups chicken broth
• ⅔ cup milk
• 3 cups cooked chicken, chopped
• 2 cups frozen peas and carrots

How to make it

1. Heat the oven to 425°F. Line a 9-inch deep-dish pie plate with one crust.
2. Melt the butter in a saucepan and cook the onion 2 minutes. Stir in the flour, salt and pepper and cook 1 minute.
3. Slowly stir in the broth and milk. Cook, stirring, until bubbly and thick.
4. Stir in the chicken and vegetables, then pour into the crust.
5. Top with the second crust, seal the edges and cut a few slits.
6. Bake 30–40 minutes until golden (cover the edges with foil if they brown too fast). Rest 5 minutes before slicing.

See all of Grandma's recipes