Mom's Chicken Pot Pie

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This is the chicken pot pie your mom used to make - comfort food in one dish!

Course Main Course

Cuisine American

Keyword Mom's Chicken Pot Pie

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 716kcal

Author Ang Paris

Equipment

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

Nutrition