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This vintage recipe will surely bring back some nostalgic memories. Let me know if you have any other requests!

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Vintage Chicken Pot Pie

Course Dinner, Lunch

Cuisine American

Keyword Chicken, I like pie, pie

Ingredients

• 1 ½ cups cooked chicken diced
• 1 cup frozen peas and carrots
• ½ cup diced potatoes
• ¼ cup chopped onions
• ¼ cup diced celery
• ¼ cup butter
• ¼ cup all-purpose flour
• 1 ½ cups chicken broth
• ½ cup milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried thyme
• 1 package refrigerated pie crusts

Instructions

• Preheat the oven to 375°F (190°C).
• In a large skillet, melt the butter over medium heat. Add the onions and celery, and sauté until they are tender.
• Stir in the flour, salt, black pepper, and dried thyme. Cook for 1-2 minutes, stirring constantly.
• Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
• Add the cooked chicken, frozen peas and carrots, and diced potatoes to the skillet. Stir to combine everything well. Remove from heat.
• Roll out one pie crust and press it into a 9-inch pie plate. Pour the chicken mixture into the pie crust.
• Roll out the second pie crust and place it over the filling. Seal the edges and cut slits in the top crust to allow steam to escape.
• Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
• Allow the pie to cool for a few minutes before serving. Enjoy