Mom’s Chicken Pot Pie

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!)

Mom's Chicken Pot Pie

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Author: Ang Paris

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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.

Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

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.

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• Slow Cooker Beef Bourguignon
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• How to Brine and Roast a Turkey
• Turkey Pot Pies
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