Mom’s Chicken Pot Pie

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Chicken pot pie is a favorite comfort food! Mix and match any veggies you like in this recipe to create your own custom pot pie recipe that your family will love.

This chicken pot pie has a delicious flaky crust filled with hearty meat, delicious gravy and vegetables. Pies are a lot easier to make than you might think. First, you’ll need two prepared pie crusts to make the bottom and top pie crusts. You can make your own or use store-bought ones. You’ll also need some cooked shredded chicken. Next, you’ll cook some vegetables and make a simple onion broth. These will then all be placed in the prepared pie crust which you will bake for a half hour so that all these flavors really come together. You’re going to love this pie, it’s the best!

Vegetable Variations on Mom’s Chicken Pot Pie:

You can mix and match the veggies you add to your pie according to your personal taste preferences. Suggested vegetables include carrots, onions, celery, peas, green beans, lima beans, and corn.

Türkiye Pot Pie:

Turkey would be great in this recipe. If it’s leftover turkey, just measure out 1 cup to use instead of chicken.

Beef Patties:

For beef patties, simply substitute cooked ground beef for chicken and beef broth for chicken stock. Leftover roasts or steaks are great for this.

Can I use canned chicken?

Yes. Canned chicken works great, as does leftover or rotisserie chicken.

A slice of chicken patty is on a plate.

Note in advance:

Make the chicken pot pie ahead of time, cooking the filling and prepping the pie shell. Store individually in the refrigerator until ready to assemble and bake.

Freezing Instructions:

Want to freeze your pie to cook later? Assemble your pie as directed in the recipe and freeze immediately. When ready to bake, preheat oven to 425 degrees. Bake uncovered for 15 minutes. Cover the pie with aluminum foil to prevent the crust from burning, and continue to bake for 30 to 35 minutes, until warm in the middle.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat single servings in the microwave in 30-second increments until heated through.

If you enjoyed this recipe, check out some of our other classic comfort food recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

A slice of chicken patty is on a plate.

Chicken pot pie is a favorite comfort food! Mix and match any veggies you like in this recipe to create your own custom pot pie recipe that your family will love.

Preparation time 20 minute

cooking time 35 minute

total time 55 minute

raw material

  • 2 prepared pie crust top and bottom
  • 1 1/2 cup boiled diced chicken
  • 4 radish peeled and sliced
  • 2 celery sticks slice
  • 1/2 cup frozen peas
  • 2 tablespoon butter
  • 1 small white onions diced
  • 1/4 cup all purpose flour
  • 2 cup chicken soup
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper

instruct

  • Add carrots and celery to a medium saucepan. Add water and bring to a boil over high heat. Reduce heat to medium and simmer for 8 minutes. Add peas and continue to simmer for 2 minutes. flow away.

  • Meanwhile, in another saucepan, melt butter over medium heat. Sauté the onions in the melted butter for about 5 minutes, until softened. Add flour and mix well. Add chicken stock and cook over medium heat until thickened, about 5 minutes.

  • Add the vegetable mixture to the sauce along with the cooked diced chicken. Season with salt and pepper.

  • Preheat oven to 425°F. Spread the prepared crust over a deep-dish pie plate, letting it overhang 1/2 inch over the rim.

  • Pour pie filling over bottom crust. Cover the crust and seal the edges. Using a sharp knife, cut a few small slits in the skin to allow steam to escape as it bakes.

  • Bake the pie in a 425 degree oven for 30-35 minutes, until the top crust is golden brown. Let cool for 10 minutes before serving.

notes

Note in advance: Make the chicken pot pie ahead of time, cooking the filling and prepping the pie shell. Store individually in the refrigerator until ready to assemble and bake.
Freezing Instructions: Assemble your pie as directed in the recipe and freeze immediately. When ready to bake, preheat oven to 425 degrees. Bake uncovered for 15 minutes. Cover the pie with aluminum foil to prevent the crust from burning, and continue to bake for 30 to 35 minutes, until warm in the middle.

Serve: 1piece | Calories: 356kcal | carbohydrate: 36G | protein: 7G | fat: twenty oneG | Saturated fat: 7G | cholesterol: 15mg | sodium: 622mg | Potassium: 283mg | fiber: 3G | sugar: 3G | Vitamin A: 5310unit | Vitamin C: 11.1mg | calcium: 34mg | iron: 1.9mg