Mom’s Chicken Pot Pie
My Mom’s Chicken Pot Pie will warm your heart and soul the way that true comfort food should. This is a family favorite that will become a classic in your home, too.
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.
Who knows, maybe one day my kids will be sharing both with their families!
🧂 Ingredients
- Sauce: butter, all purpose flour, chicken broth or stock, light cream or milk
- Seasonings: kosher salt and black pepper, dried thyme
- Filling: cooked chicken, carrots, potatoes, peas, corn, celery, sweet onion
- Refrigerated pie crust (unless you have time to make your own)
- An egg and water for an egg wash
🔪Instructions
This is meant to be a brief overview of the chicken pot pie recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Boil the potatoes until just tender. Drain and set aside.
- In a skillet, melt butter and sauté the onion and celery until tender.
- 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 and pour the filling into two pie plates lined with the bottom crust. 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 around the edges and bake for 5-10 minutes longer until the crust is golden brown.
Equipment
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- Measuring Spoons
- Liquid Measuring Cup
- Dry Measuring Cups
- Cutting Board and Santoku Knife
- Whisk
- Skillet
- Stock Pot
- Pie plate
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Tips
- To save time with this recipe, plan ahead. Potatoes can be peeled, diced, and cooked ahead of time and stored in the fridge until needed. Use pulled chicken and frozen veggies for the pie filling.
- Press edges of the pie crust together tightly. Place the pies onto a foil-lined baking sheet to catch any drips that might bubble up.
🍴 Serving Suggestions
Mom always serves her chicken pot pie with cranberry sauce and sometimes semi-homemade dinner rolls or sweet potato rolls You really don’t need much else since this is a hearty filling meal!
😋 Similar Recipes
If chicken isn’t your thing, don’t worry! I have a scrumptious recipe for Homemade Beef Pot Pie and even Ham Pot Pie.
You might also like to check out these mini pot pie recipes I have for Easy Turkey Pot Pie (great for using up leftovers!) and this shortcut Mini Chicken Pot Pie recipe.
For those that love chili, this easy chili pot pie recipe is for you!
For a quicker version, try our deliciously easy Creamy Chicken Pot Pie Casserole with chicken, veggies, and topped with store-bought biscuit dough.
More Fabulous Family Dinner Recipes
📋 Chicken Pot Pie
Not ready to make our chicken pot pie recipe yet? Don’t forget to pin this for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Mom’s Chicken Pot Pie
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Ingredients
- 1 tablespoon butter
- 1 medium sweet onion diced fine
- 1 cup celery diced
- 8 tablespoons flour
- 2 cups chicken stock
- 2 cups light cream
- salt and pepper to taste
- 1 to 2 teaspoon dried thyme [more if fresh]
- 4 cups diced cooked chicken
- 4 to 6 large carrots sliced on a diagonal cooked slightly
- 3 cups potatoes cubed and cooked slightly
- 2 cups petite frozen peas
- 2-3 cans corn kernels drained
- 8 oz butter
- 2 boxes pre-made 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.1 tablespoon butter, 1 medium sweet onion, 1 cup celery
- 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.8 tablespoons flour, salt and pepper to taste, 8 oz butter, 1 to 2 teaspoon dried thyme [more if fresh]
- 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.2 cups chicken stock, 2 cups light cream
- Gently stir in the diced chicken, potatoes, carrots, peas and corn.4 cups diced cooked chicken, 4 to 6 large carrots, 3 cups potatoes, 2 cups petite frozen peas, 2-3 cans corn kernels
- Prepare pie crust as directed. (Mom uses two 10″ pie plates, so she rolls her dough out a bit more).2 boxes pre-made refrigerate pie crust
- 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.2 tablespoons butter, egg and water beaten together
Equipment
- Stock Pot
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!
Does this have a bottom crust, or only a top crust?
This has both a top and bottom crust.