Introduction
Craving a warm, comforting dish that feels like a hug from home? Mom’s Chicken Pot Pie is the ultimate classic, featuring tender chicken, hearty vegetables, and a creamy filling, all encased in a flaky, golden double-crust pastry. This timeless recipe is perfect for family dinners, cozy evenings, or sharing with loved ones, delivering rich, savory flavors in every bite. Beginner-friendly and made with simple ingredients, it’s a dish that’s as satisfying to make as it is to eat. Curious about how to create this heartwarming pot pie? Let’s dive into this straightforward recipe that’s sure to become a cherished favorite!
Overview: Why Mom’s Chicken Pot Pie Is Special
Mom’s Chicken Pot Pie stands out for its perfect balance of creamy, savory filling and buttery, flaky crust. The combination of tender chicken, sweet peas and carrots, and soft potatoes in a velvety sauce is comfort food at its finest, while the double crust adds a delightful crunch. This recipe serves 8, comes together in about 1 hour (with pre-cooked chicken), and is versatile enough to adapt with different veggies or proteins. Its golden, rustic presentation, wholesome ingredients, and crowd-pleasing appeal make it ideal for weeknight dinners, holidays, or potlucks.
- Time Requirement:
- Prep: 15 minutes
- Cooking: 35 minutes
- Cooling: 15–20 minutes
- Total: About 65–70 minutes
- Difficulty Level: Easy. Involves basic sautéing, mixing, and baking, perfect for beginners.
- Why It’s Special: This recipe serves 8, offers classic comfort food flavors, and is a hearty, family-friendly meal. It’s budget-friendly, great for any season, and ideal for cozy dinners or gatherings.
Essential Ingredients
This pot pie comes together with ingredients that create a rich, comforting dish. Here’s what you need and why each matters:
- Butter (⅓ cup): Forms the base of the creamy sauce, adding richness.
- Chopped Onion (⅓ cup): Provides savory, aromatic depth.
- All-Purpose Flour (⅓ cup): Thickens the sauce for a velvety texture.
- Salt (½ tsp): Enhances overall flavor.
- Ground Black Pepper (¼ tsp): Adds mild spice.
- Chicken Broth (1 ¾ cups): Creates a savory, flavorful sauce base.
- Milk (⅔ cup): Adds creaminess to the filling.
- Chopped Cooked Chicken (2 cups): Offers tender, protein-packed filling.
- Peas and Carrots (1 (14.5 oz) can): Contribute sweet, colorful veggies.
- Whole New Potatoes (½ (15 oz) can, drained): Add hearty, soft texture.
- Double-Crust Pie Pastry (1 (14.1 oz) package, thawed): Encases the filling in flaky, golden layers.
Substitutions and Variations
- Chicken: Swap for turkey, rotisserie chicken, or tofu for vegetarian; adjust to 2 cups.
- Peas and Carrots: Use frozen mixed vegetables, fresh diced carrots, or green beans.
- Potatoes: Replace with fresh diced potatoes (pre-cooked) or omit for a lighter filling.
- Milk: Substitute with half-and-half for richer sauce or plant-based milk for dairy-free.
- Pie Pastry: Use homemade pie dough, puff pastry, or a single crust for a lighter dish.
- Gluten-Free: Use gluten-free flour and pie crust; ensure broth is gluten-free.
- Add-Ins: Include mushrooms, corn, or fresh herbs like thyme or parsley for extra flavor.
Step-by-Step Instructions
Follow these steps to create Mom’s Chicken Pot Pie that’s creamy, flaky, and perfectly golden:
- Preheat the Oven:
- Preheat oven to 425°F (220°C) to ensure even baking and a golden crust.
- Beginner Tip: Allow the oven to fully preheat; place a baking sheet in the oven to catch potential drips.
- Prepare the Filling:
- Melt ⅓ cup butter in a large skillet over medium heat.
- Add ⅓ cup chopped onion, ⅓ cup all-purpose flour, ½ tsp salt, and ¼ tsp ground black pepper. Cook, stirring, until the onion is translucent, about 5 minutes.
- Gradually pour in 1 ¾ cups chicken broth and ⅔ cup milk, stirring constantly. Bring to a boil and cook for about 1 minute until slightly thickened.
- Remove from heat and stir in 2 cups chopped cooked chicken, 1 (14.5 oz) can peas and carrots (drained), and ½ (15 oz) can whole new potatoes (drained).
- Beginner Tip: Stir flour mixture constantly to avoid lumps; ensure sauce is smooth before adding chicken and veggies.
- Assemble the Pie:
- Press 1 thawed pie pastry into the bottom of a 9-inch, deep-dish pie pan, ensuring it covers the base and sides.
- Pour the chicken and vegetable filling into the pastry-lined pan, spreading evenly.
- Top with the second pie pastry, pressing the edges together to seal. Crimp edges with a fork or fingers for a decorative finish.
- Cut 4–5 slits in the top pastry to allow steam to escape.
- Beginner Tip: Trim excess dough for a neat edge; brush bottom crust lightly with water to help seal with the top crust.
- Bake the Pie:
- Place the pie on a baking sheet to catch drips.
- Bake in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbling.
- Beginner Tip: Check at 25 minutes; if edges brown too quickly, cover with foil or a pie shield.
- Cool and Serve:
- Remove from the oven and let the pie cool at room temperature for 15–20 minutes to allow the filling to thicken.
- Slice and serve warm, optionally with a side salad or mashed potatoes.
- Beginner Tip: Use a sharp knife to cut clean slices; let cool slightly to avoid runny filling.
Cooking Tips
- Chicken Prep: Use pre-cooked rotisserie chicken for speed; if cooking fresh, bake or poach chicken (20–25 minutes at 375°F or 190°C, 165°F or 74°C) and chop.
- Sauce Consistency: Ensure the sauce thickens slightly before adding chicken and veggies; if too thick, add 1–2 tbsp more broth; if too thin, simmer longer.
- Pie Crust: Thaw store-bought pastry in the fridge for 1–2 hours for easy handling; keep cold until use to prevent tearing.
- Veggie Prep: Drain canned veggies well to avoid a watery filling; pat dry if needed.
- Golden Crust: Brush the top crust with an egg wash (1 egg + 1 tbsp water) for a shiny, golden finish, if desired.
Assembly: Building the Perfect Chicken Pot Pie
This pot pie is all about creating a cozy, comforting dish with a flaky crust and creamy filling. Here’s how to make it shine:
- Filling Prep:
- Cook the sauce until smooth and slightly thickened to coat the chicken and veggies evenly.
- Mix in chicken and veggies off heat to preserve their texture and color.
- Pie Assembly:
- Press the bottom crust firmly into the pan, ensuring no air pockets; trim excess for a neat fit.
- Seal the top and bottom crusts tightly to prevent leaks; crimp edges for a rustic, homemade look.
- Presentation Tips:
- Serve slices on simple plates to highlight the golden crust and creamy filling.
- Garnish with a sprinkle of fresh parsley or a side of cranberry sauce for a festive touch.
- Pair with steamed green beans, a green salad, or roasted root vegetables for a complete, comforting meal.
Serving Suggestions
- Main Dish: Serve as the centerpiece of a cozy family dinner or holiday meal.
- Meal Prep: Bake and store for 3–4 days; reheat slices for quick lunches or dinners.
- Potluck or Gathering: Bake in a disposable pie pan for easy transport; serve warm for best flavor.
- Variations: Add 1 tsp fresh thyme to the filling, swap peas for green beans, or top with puff pastry for a lighter crust.
- Drinks: Pair with a warm apple cider, iced tea, or a light red wine like Pinot Noir.
Storage and Make-Ahead Tips
This pot pie is great for prep-ahead and stores well:
- Refrigerator: Store baked pie, covered, in the fridge for up to 3–4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes until warmed through.
- Freezer: Freeze unbaked pie (assembled but not baked) for up to 2 months; wrap tightly in plastic wrap and foil. Bake from frozen at 425°F (220°C) for 45–50 minutes, covering edges if browning too fast. Baked pie can also be frozen; thaw in the fridge before reheating.
- Make-Ahead: Prepare filling and store in the fridge for up to 2 days; assemble with pastry just before baking. Alternatively, assemble the entire pie and refrigerate for 1 day before baking.
- Serving Tip: Reheat with a splash of broth to keep the filling moist; serve warm to enjoy the flaky crust.
Recipe Variations
- Creamy Mushroom Pot Pie: Add 1 cup sautéed mushrooms and ½ tsp thyme to the filling.
- Vegetarian Pot Pie: Omit chicken and use 2 cups diced tofu or extra veggies like mushrooms and zucchini; use vegetable broth.
- Cheesy Pot Pie: Stir ½ cup shredded cheddar into the filling or sprinkle on top before adding the top crust.
- Herb-Infused Pot Pie: Add 1 tbsp fresh rosemary or dill to the filling for an aromatic twist.
- Gluten-Free Pot Pie: Use gluten-free flour and pie crust; ensure broth is gluten-free.
Nutritional Information (Approximate)
- Per Serving (1 of 8):
- Calories: 400 kcal
- Protein: 15 g
- Fat: 25 g
- Carbohydrates: 30 g
- Sugar: 3 g
- Sodium: 600 mg
- Note: Values are approximate and depend on specific brands, pastry type, and ingredient amounts.
Conclusion
Mom’s Chicken Pot Pie is the ultimate comfort food, offering a creamy, savory filling and flaky crust in every heartwarming bite. With its easy preparation, customizable ingredients, and family-friendly appeal, it’s a must-try for cozy dinners, holidays, or sharing with loved ones. This recipe is so comforting and delicious, you’ll want to make it a regular in your rotation. So preheat that oven, roll out that pastry, and get ready to enjoy a pot pie that’s pure homemade bliss!
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Mom’s Chicken Pot Pie
Description
Craving a warm, comforting dish that feels like a hug from home? Mom’s Chicken Pot Pie is the ultimate classic, featuring tender chicken, hearty vegetables, and a creamy filling, all encased in a flaky, golden double-crust pastry. This timeless recipe is perfect for family dinners, cozy evenings, or sharing with loved ones, delivering rich, savory flavors in every bite. Beginner-friendly and made with simple ingredients, it’s a dish that’s as satisfying to make as it is to eat.
Ingredients
This pot pie comes together with ingredients that create a rich, comforting dish. Here’s what you need and why each matters:
-
Butter (⅓ cup): Forms the base of the creamy sauce, adding richness.
-
Chopped Onion (⅓ cup): Provides savory, aromatic depth.
-
All-Purpose Flour (⅓ cup): Thickens the sauce for a velvety texture.
-
Salt (½ tsp): Enhances overall flavor.
-
Ground Black Pepper (¼ tsp): Adds mild spice.
-
Chicken Broth (1 ¾ cups): Creates a savory, flavorful sauce base.
-
Milk (⅔ cup): Adds creaminess to the filling.
-
Chopped Cooked Chicken (2 cups): Offers tender, protein-packed filling.
-
Peas and Carrots (1 (14.5 oz) can): Contribute sweet, colorful veggies.
-
Whole New Potatoes (½ (15 oz) can, drained): Add hearty, soft texture.
-
Double-Crust Pie Pastry (1 (14.1 oz) package, thawed): Encases the filling in flaky, golden layers.
Substitutions and Variations
-
Chicken: Swap for turkey, rotisserie chicken, or tofu for vegetarian; adjust to 2 cups.
-
Peas and Carrots: Use frozen mixed vegetables, fresh diced carrots, or green beans.
-
Potatoes: Replace with fresh diced potatoes (pre-cooked) or omit for a lighter filling.
-
Milk: Substitute with half-and-half for richer sauce or plant-based milk for dairy-free.
-
Pie Pastry: Use homemade pie dough, puff pastry, or a single crust for a lighter dish.
-
Gluten-Free: Use gluten-free flour and pie crust; ensure broth is gluten-free.
-
Add-Ins: Include mushrooms, corn, or fresh herbs like thyme or parsley for extra flavor.
Instructions
Follow these steps to create Mom’s Chicken Pot Pie that’s creamy, flaky, and perfectly golden:
-
Preheat the Oven:
-
Preheat oven to 425°F (220°C) to ensure even baking and a golden crust.
-
Beginner Tip: Allow the oven to fully preheat; place a baking sheet in the oven to catch potential drips.
-
-
Prepare the Filling:
-
Melt ⅓ cup butter in a large skillet over medium heat.
-
Add ⅓ cup chopped onion, ⅓ cup all-purpose flour, ½ tsp salt, and ¼ tsp ground black pepper. Cook, stirring, until the onion is translucent, about 5 minutes.
-
Gradually pour in 1 ¾ cups chicken broth and ⅔ cup milk, stirring constantly. Bring to a boil and cook for about 1 minute until slightly thickened.
-
Remove from heat and stir in 2 cups chopped cooked chicken, 1 (14.5 oz) can peas and carrots (drained), and ½ (15 oz) can whole new potatoes (drained).
-
Beginner Tip: Stir flour mixture constantly to avoid lumps; ensure sauce is smooth before adding chicken and veggies.
-
-
Assemble the Pie:
-
Press 1 thawed pie pastry into the bottom of a 9-inch, deep-dish pie pan, ensuring it covers the base and sides.
-
Pour the chicken and vegetable filling into the pastry-lined pan, spreading evenly.
-
Top with the second pie pastry, pressing the edges together to seal. Crimp edges with a fork or fingers for a decorative finish.
-
Cut 4–5 slits in the top pastry to allow steam to escape.
-
Beginner Tip: Trim excess dough for a neat edge; brush bottom crust lightly with water to help seal with the top crust.
-
-
Bake the Pie:
-
Place the pie on a baking sheet to catch drips.
-
Bake in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbling.
-
Beginner Tip: Check at 25 minutes; if edges brown too quickly, cover with foil or a pie shield.
-
-
Cool and Serve:
-
Remove from the oven and let the pie cool at room temperature for 15–20 minutes to allow the filling to thicken.
-
Slice and serve warm, optionally with a side salad or mashed potatoes.
-
Beginner Tip: Use a sharp knife to cut clean slices; let cool slightly to avoid runny filling.
-
Cooking Tips
-
Chicken Prep: Use pre-cooked rotisserie chicken for speed; if cooking fresh, bake or poach chicken (20–25 minutes at 375°F or 190°C, 165°F or 74°C) and chop.
-
Sauce Consistency: Ensure the sauce thickens slightly before adding chicken and veggies; if too thick, add 1–2 tbsp more broth; if too thin, simmer longer.
-
Pie Crust: Thaw store-bought pastry in the fridge for 1–2 hours for easy handling; keep cold until use to prevent tearing.
-
Veggie Prep: Drain canned veggies well to avoid a watery filling; pat dry if needed.
-
Golden Crust: Brush the top crust with an egg wash (1 egg + 1 tbsp water) for a shiny, golden finish, if desired.
FAQs
Q: Can I use leftover chicken?
A: Yes! Rotisserie or leftover grilled chicken works perfectly; chop into small pieces for even distribution.
Q: Why is my filling runny?
A: Runny filling can result from undercooking the sauce or excess liquid from veggies. Ensure the sauce thickens before adding chicken and drain canned veggies well.
Q: Can I use a single crust instead of double?
A: Yes! Use one pastry for the top only, reduce baking time to 25–28 minutes, and serve as a “pot pie casserole.”
Q: How do I prevent a soggy bottom crust?
A: Bake on a preheated baking sheet, ensure filling is not too wet, and avoid overfilling; blind-bake the bottom crust for 5 minutes at 425°F (220°C) if desired.
Q: How do I store leftovers?
A: Store in the fridge for 3–4 days or freeze unbaked for 2 months; reheat at 350°F (175°C). See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use plant-based butter, vegetable broth, plant-based milk, vegan pastry, and replace chicken with tofu or mushrooms.