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Mom’s Chicken Pot Pie Recipe

★★★★★

4.9 from 106 reviews
  • Author: Simon
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Diet: Halal

Description

This classic Mom’s Chicken Pot Pie features a flaky, buttery double crust filled with tender shredded chicken, a medley of perfectly cooked carrots, celery, and peas, all enveloped in a rich, creamy chicken gravy. Baked to golden perfection, this comforting homemade dish is perfect for a hearty family meal or cozy dinner.

Ingredients

Scale

Pie Crust

  • 2 prepared pie crusts (top and bottom)

Filling

  • 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

  1. Preheat Oven: Preheat your oven to 425°F (218°C) to ensure it’s hot and ready for baking the pot pie later.
  2. Cook Vegetables: Slice carrots and celery and place them in a medium saucepan. Cover with water and bring to a boil over high heat. Reduce to medium heat and simmer for 8 minutes. Add frozen peas and simmer an additional 2 minutes. Drain the vegetables well and set aside.
  3. Sauté Onions: In another saucepan, melt the salted butter over medium heat. Add diced white onion and cook for about 5 minutes until softened and translucent, stirring occasionally to prevent burning.
  4. Make Gravy: Stir in the flour to the melted butter and onions, combining well to form a roux. Gradually whisk in chicken broth and cook over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon with a glossy consistency. If the sauce is too thin, simmer 2-3 more minutes or add a slurry made from 1 tsp cornstarch mixed with 2 tsp cold water to thicken.
  5. Combine Filling: Add the cooked vegetable mixture and shredded chicken to the gravy. Season with salt and black pepper, stirring to mix thoroughly.
  6. Prepare Pie Crust: Line a deep dish pie plate with the bottom pie crust, allowing it to hang over the edges by about 1/2 inch for sealing later.
  7. Fill the Pie: Pour the savory chicken and vegetable filling onto the bottom crust evenly.
  8. Cover and Seal: Place the top crust over the filling, sealing edges by pressing them together firmly. Use a sharp knife to cut several small slits in the top crust to let steam escape during baking.
  9. Bake the Pie: Place the pie in the preheated oven and bake for 30 to 35 minutes, or until the top crust is golden brown and crisp.
  10. Rest Before Serving: After baking, let the pie rest for 5 to 10 minutes if fresh, or 15 to 20 minutes if frozen. This allows the filling to set for clean, neat slices when serving.

Notes

  • Using prepared pie crusts saves time, but you can make your own for extra flakiness.
  • If chicken broth is low sodium, adjust the salt amount accordingly for better flavor control.
  • The vegetable mixture can be cooked ahead and refrigerated to streamline the cooking process.
  • For thicker filling, cornstarch slurry is a great option to adjust consistency.
  • Allowing the pie to rest after baking helps the filling set and prevents runny slices.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Keywords: Chicken pot pie, comfort food, classic chicken pot pie, homemade pot pie, chicken and vegetable pie

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Find it online: https://kitchenofsimon.com/moms-chicken-pot-pie-recipe/