As an Amazon Associate, I earn from qualifying purchases.
My Mom’s Chicken Pot Pie will warm your heart and soul like few other meals can. This is a family favorite that will become a timeless classic in your home.
I love food, and it’s undeniable that I have a love affair with sweets. But there are few things in this world I love as much comfort food like Mom’s Chicken Pot Pie. This is a wholesome hearty dish that bring my back to my childhood. My three sisters and I all make this… one tweaks it to avoid egg and dairy for her son’s allergies, and another for her gluten intolerance. There are few dishes that make me think of home like Mom’s Chicken Pot Pie recipe.
These plates were my grandmother’s and they too are so comforting. (It’s the Johnson Brother’s Friendly Village pattern, in case you’re wondering!)
Here’s how to make Mom’s Chicken Pot Pie
(Be sure to pin this recipe so you can make it again and again!)
Ingredients
- 1 tablespoon butter
- 1 medium sweet onion diced fine
- 1 cup celery diced
- 8 tablespoons flour
- 2 cups of chicken stock
- 2 cups of light cream
- salt and pepper to taste
- 1 to 2 t of dried thyme [more if fresh]
- 4 cups diced cooked chicken
- 4 to 6 carrots sliced on a diagonal cooked slightly
- 3 cups potatoes cubed and cooked slightly
- 2 cups petite frozen peas
- 2 or 3 cans of Green Giant Niblets corn drained
- 1 stick of butter
- 2 boxes Pillsbury refrigerate pie crust unless you have time to make your own
- 2 tablespoons butter
- egg and water beaten together
Instructions
- Prep all your ingredients; this takes the most time and it's helpful if you have an extra pair of hands to help out. You'll want to cook the chicken (reserve the juices to add to the cream sauce. Cook the carrots and potatoes until just tender.
- In a skillet, saute the onion and celery until tender in 1 tablespoon butter.
- In a large pot over medium heat make a roux with the stick of butter, flour, salt and pepper, and thyme. Cook for 2 minutes, stirring constantly.
- Whisk in the chicken stock and then add the light cream. The consistency should be like a thick stew now. Reduce the heat to low.
- Gently stir in the diced chicken, potatoes, carrots, peas and corn.
- Prepare pie crust as directed. (Mom uses two 10" pie plates, so she rolls her dough out a bit more).
- Divide the filling between two pie plates. Add thin slices of butter on top of filling. Add the top crust and seal, flute edges and decorate as desired.
- In a small bowl, beat together the egg and 1 tablespoon water. Brush the mixture over the top of the pies. Cover edges of pie crust with foil and bake at 400-degrees F for 15 minutes. Then turn down the heat to 375-degrees and bake for about 25 minutes. Remove the foil laround the edges and bake for 5-10 minutes longer until the crust is golden brown.
1 tablespoon butter
1 medium sweet onion, diced fine
1 cup celery, diced
8 tablespoons flour
2 cups of chicken stock
2 cups of light cream
salt and pepper to taste
1 to 2 t of dried thyme [more if fresh]
4 cups diced cooked chicken
4 to 6 carrots, sliced on a diagonal cooked slightly
3 cups potatoes, cubed and cooked slightly
2 cups petite frozen peas
2 or 3 cans of Green Giant Niblets corn, drained
1 stick of butter
2 boxes Pillsbury refrigerate pie crust (unless you have time to make your own)
2 tablespoons butter
egg and water beaten together
Directions:
Prep all your ingredients; this takes the most time and it’s helpful if you have an extra pair of hands to help out. You’ll want to cook the chicken (reserve the juices to add to the cream sauce. Cook the carrots and potatoes until just tender.
In a skillet, saute the onion and celery until tender in 1 tablespoon butter.
In a large pot over medium heat make a roux with the stick of butter, flour, salt and pepper, and thyme. Cook for 2 minutes, stirring constantly.
Whisk in the chicken stock and then add the light cream. The consistency should be like a thick stew now. Reduce the heat to low.
Gently stir in the diced chicken, potatoes, carrots, peas and corn.
Prepare pie crust as directed. (Mom uses two 10″ pie plates, so she rolls her dough out a bit more).
Divide the filling between two pie plates. Add thin slices of butter on top of filling. Add the top crust and seal, flute edges and decorate as desired.
In a small bowl, beat together the egg and 1 tablespoon water. Brush the mixture over the top of the pies. Cover edges of pie crust with foil and bake at 400-degrees F for 15 minutes. Then turn down the heat to 375-degrees and bake for about 25 minutes. Remove the foil laround the edges and bake for 5-10 minutes longer until the crust is golden brown.
If chicken isn’t your thing, don’t worry! I have a scrumptious recipe for Homemade Beef Pot Pie as well. Maybe one day my kids will be sharing both with their families.
More Fabulous Family Dinner Recipes
Oh my gosh, Ang. This is awesome. Great ideas, and it makes me smile!!!
Thank you so much!!
I made this but did not cook it. Wrapped in plastic & put in fridge overnight. Now top dough is damp having absorbed moisture from filling. Using wewalka puff pastry dough. Will it cook ok or should I replace the top dough with a new piece?
Hi Doug! I have not made this recipe with puff pastry dough but I think that you should be okay to bake it. You may want to let the pie come to room temperature before baking so that the puff pastry doesn’t cook too quickly. The filling will take a bit to warm through. Enjoy!