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
Scale
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