Name: Mom’s Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 prepared pie crusts (top and bottom); 1 1/2 cups shredded cooked chicken; 4 medium carrots, peeled and sliced; 2 ribs celery, sliced; 1/2 cup frozen peas; 2 tablespoons salted butter; 1 medium white onion, diced; 1/4 cup all-purpose flour; 2 cups chicken broth; 1/2 teaspoon salt; 1/2 teaspoon black pepper

Ingredients

2 prepared pie crusts (top and bottom)

1 1/2 cups shredded cooked chicken

4 medium carrots (peeled and sliced)

2 ribs celery (sliced)

1/2 cup frozen peas

2 tablespoons salted butter

1 medium white onion (diced)

1/4 cup all-purpose flour

2 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon black pepper

Instructions

Step 1: Preheat your oven to 425℉ (218℃).

Step 2: Place sliced carrots and celery in a medium saucepan. Add enough water to cover the vegetables and bring to a boil over high heat. Reduce heat to medium and simmer for 8 minutes. Add frozen peas and simmer for an additional 2 minutes. Drain and set the vegetables aside.

Step 3: In another saucepan, melt the butter over medium heat. Add the diced onion and cook for about 5 minutes until softened.

Step 4: Stir in the flour until well combined with the butter and onions. Slowly whisk in the chicken broth and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. If the sauce is too thin, continue simmering for 2–3 more minutes or whisk in a slurry made from 1 teaspoon cornstarch mixed with 2 teaspoons cold water.

Step 5: Add the cooked vegetables and shredded chicken to the sauce. Season with salt and black pepper, stirring to combine.

Step 6: Line a deep dish pie plate with the bottom pie crust, letting it hang over the edges by about 1/2 inch.

Step 7: Pour the chicken and vegetable filling into the crust. Cover with the top crust and seal the edges by pinching them together. Use a sharp knife to make several small slits in the top crust to allow steam to escape during baking.

Step 8: Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown. Allow the pie to rest for 5 to 10 minutes if fresh, or 15 to 20 minutes if frozen, so the filling can set before slicing.

Tips & Variations

For a richer filling, use homemade chicken broth or add a splash of cream to the sauce.

Try adding other vegetables like mushrooms, corn, or potatoes for extra texture and flavor.

To make this recipe gluten-free, substitute the flour with a gluten-free blend and use gluten-free pie crusts.

Use leftover roast chicken or turkey to simplify prep without sacrificing taste.

Storage

Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in the oven at 350℉ (175℃) for 15 to 20 minutes until heated through to maintain the crust’s crispness. You can also freeze the unbaked pie for up to 2 months; bake from frozen, adding 10–15 minutes to the baking time.

FAQs

Can I use fresh vegetables instead of frozen peas?

Yes, fresh peas can be used instead of frozen. Add them during the last 2 minutes of simmering just like frozen peas to maintain their tenderness.

Is it necessary to precook the vegetables?

Precooking the carrots, celery, and peas ensures they are tender when the pot pie finishes baking. If you skip this step, the vegetables may remain undercooked inside the pie.