Mom’s Chicken Pot Pie brings together rich flavors and cozy warmth in one heartwarming dish that has been a staple at family dinners for generations. This timeless comfort food features tender chicken, vibrant vegetables, and a creamy sauce all hugged by a flaky, golden crust—making every bite a nostalgic experience filled with love and satisfaction.
Why You’ll Love This Recipe
- Classic Comfort Food: Mom’s Chicken Pot Pie evokes those nostalgic, feel-good meals that instantly soothe the soul.
- Wholesome Ingredients: Packed with fresh vegetables and tender chicken, it’s a nutritious choice that tastes indulgent.
- Flaky Buttery Crust: The perfectly crisp crust keeps the filling cozy and adds delightful texture.
- Family Friendly: Loved by kids and adults alike, it’s the perfect recipe to bring everyone together at the dinner table.
- Adaptable and Versatile: Easy to customize based on what you have in your pantry or dietary preferences.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that each have a special role in balancing flavors, texture, and color to create the perfect Mom’s Chicken Pot Pie. Fresh vegetables provide crunch and color, chicken delivers protein and heartiness, while the creamy filling and crisp crust bring everything together.
- Chicken: Boneless, skinless pieces cook tender and juicy for the heart of the filling.
- Carrots: Adds a natural sweetness and vibrant orange hue.
- Peas: These little bursts of green provide fresh flavor and pop of color.
- Celery: Offers a subtle crunch and aromatic depth.
- Onion: Essential for savory richness and foundation of flavor.
- Butter: Used both in the filling and to create that flaky crust.
- Flour: Thickens the sauce, giving it that luscious, creamy texture.
- Chicken broth: Enhances the savory depth of the filling.
- Milk or cream: Provides richness and smoothness to the sauce.
- Pie crust: Whether homemade or store-bought, it seals in all the goodness and adds a golden finish.
- Salt and pepper: Simple seasonings to bring all the flavors together.
Variations for Mom’s Chicken Pot Pie
Feel free to get creative and tailor Mom’s Chicken Pot Pie to suit your taste buds or dietary needs. This recipe acts as a brilliant canvas that allows for delicious customization.
- Vegetarian version: Replace chicken with hearty mushrooms, tofu, or a medley of other veggies.
- Gluten-free crust: Use gluten-free flour blends or premade crusts to accommodate dietary restrictions.
- Herb-infused filling: Add fresh rosemary, thyme, or sage for an aromatic twist.
- Cheesy upgrade: Mix in shredded cheddar or Parmesan into the filling for extra richness.
- Spicy kick: Add a dash of cayenne or smoked paprika for subtle heat.
How to Make Mom’s Chicken Pot Pie
Step 1: Prepare the filling
Start by cooking diced chicken in a skillet until golden and cooked through. Remove and set aside. In the same skillet, sauté chopped onions, carrots, celery, and peas in butter until tender and fragrant.
Step 2: Make the creamy sauce
Sprinkle flour over the cooked vegetables and stir well to form a roux. Slowly whisk in chicken broth and milk, cooking until thickened and luscious, making sure to season with salt and pepper.
Step 3: Combine chicken and filling
Add the cooked chicken back into the creamy vegetable sauce, stirring gently to combine all the flavors evenly.
Step 4: Assemble the pie
Roll out half of your pie crust to fit your dish, pour in the filling, then cover it with the remaining crust. Seal the edges by crimping and cut a few slits on top to allow steam to escape.
Step 5: Bake to golden perfection
Bake the pie in a preheated oven at 375°F (190°C) for about 35-40 minutes or until the crust is beautifully golden and the filling bubbles through the slits.
Pro Tips for Making Mom’s Chicken Pot Pie
- Use cold butter for crust: Keep butter chilled for a flakier pie crust texture.
- Don’t overfill the pie: Avoid spillover and sogginess by leaving room for the filling to expand.
- Let it rest before slicing: Cooling briefly helps the filling set and makes slicing easier.
- Use a food thermometer: Ensure the pie reaches at least 165°F for safe and perfect doneness.
- Add a wash for shine: Brush beaten egg on the crust for a beautiful glossy finish.
How to Serve Mom’s Chicken Pot Pie
Garnishes
A sprinkle of fresh parsley or thyme on top adds an inviting burst of color and a hint of freshness that complements the rich filling.
Side Dishes
Serve alongside a crisp green salad, steamed broccoli, or roasted root vegetables to add light, fresh contrasts to the hearty pie.
Creative Ways to Present
Try baking Mom’s Chicken Pot Pie in individual ramekins for charming personal servings, perfect for dinner parties or cozy nights in.
Make Ahead and Storage
Storing Leftovers
Store leftover pie in an airtight container in the refrigerator for up to 3 days to enjoy quick, comforting meals later.
Freezing
Freeze the uncooked pie tightly wrapped for up to 3 months. Bake from frozen or thaw overnight before baking to preserve its fresh taste.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) until warmed through to maintain crisp crust and creamy filling.
FAQs
Can I make Mom’s Chicken Pot Pie dairy-free?
Absolutely! Swap butter for dairy-free margarine and use almond or oat milk instead of regular milk to keep it creamy and delicious.
What’s the best way to avoid a soggy bottom crust?
Blind bake the bottom crust slightly before adding the filling, or make sure the filling is thickened well to prevent excess moisture.
Can I use leftover cooked chicken?
Yes, leftover chicken works perfectly and saves prep time—just chop and add to the filling as directed.
Is it okay to use frozen vegetables?
Frozen peas and carrots are convenient and work well, but avoid thawing them too much to prevent excess water in the filling.
How do I know when the pie is done?
Look for a golden brown crust; the filling should be bubbling through the vent slits, and the internal temperature should reach 165°F (74°C).
Final Thoughts
There’s something truly special about Mom’s Chicken Pot Pie—it wraps up warmth, flavor, and a sense of home in every bite. Whether you’re cooking for family, friends, or just yourself, this recipe invites you to slow down, savor, and make new memories around the dinner table. Give it a try, and enjoy a timeless comfort food classic that’s sure to delight your taste buds and heart alike.
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Mom’s Chicken Pot Pie
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Gluten Free (if using gluten-free crust and flour alternatives)
Description
Mom’s Chicken Pot Pie is a classic comfort food featuring tender chicken, fresh vegetables, and a creamy sauce encased in a flaky, golden crust. This wholesome and heartwarming dish brings family and friends together with its nostalgic flavors and satisfying textures, perfect for cozy dinners any time of year.
Ingredients
Filling Ingredients
- 2 cups boneless, skinless chicken, diced
- 1 cup carrots, chopped
- 1 cup peas (fresh or frozen)
- 1 cup celery, chopped
- 1 onion, chopped
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk or cream
- Salt and pepper to taste
Crust
- 1 double pie crust (homemade or store-bought)
- Optional: 1 egg, beaten (for egg wash)
Instructions
- Prepare the filling: Cook diced chicken in a skillet over medium heat until golden and fully cooked. Remove from skillet and set aside. In the same skillet, sauté chopped onions, carrots, celery, and peas in butter until the vegetables are tender and fragrant.
- Make the creamy sauce: Sprinkle flour over the cooked vegetables and stir continuously to create a roux. Slowly whisk in chicken broth and milk, continuing to cook and stir until the sauce thickens and becomes smooth. Season with salt and pepper.
- Combine chicken and filling: Return the cooked chicken to the skillet with the creamy vegetable sauce, stirring gently to combine all ingredients evenly.
- Assemble the pie: Roll out half of the pie crust and place it in a pie dish. Pour the chicken and vegetable filling into the crust. Cover with the remaining pie crust, seal the edges by crimping, and cut several slits on top to allow steam to escape. Optionally, brush the crust with beaten egg for a shiny finish.
- Bake to golden perfection: Preheat the oven to 375°F (190°C). Bake the assembled pie for 35 to 40 minutes or until the crust is golden brown and the filling is bubbling through the slits.
Notes
- Use cold butter when preparing the crust for a flakier texture.
- Do not overfill the pie to prevent spillover and sogginess.
- Allow the pie to rest briefly after baking to let the filling set before slicing.
- Use a food thermometer to ensure the pie’s internal temperature reaches at least 165°F (74°C) for safe consumption.
- Brush the crust with beaten egg before baking for an attractive glossy finish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg