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.

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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.