Mom’s chicken pot pie is the ultimate comfort dish, filled with tender chicken, hearty vegetables, and a creamy sauce wrapped in a flaky golden crust. This timeless recipe has been a family favorite for generations, bringing warmth to the table with every bite.
Mom’s Chicken Pot Pie:
The combination of savoury filling and buttery crust makes it a dish that never goes out of style. Perfect for family dinners, gatherings, or cozy weekends, this homemade chicken pot pie is simple, satisfying, and unforgettable.
History of Chicken Pot:
Chicken pot pie traces its origins back to Europe, particularly England, where savoury pies were a staple. Early settlers brought the dish to America, where it became a household favourite. Over time, families adapted the recipe, creating comforting versions like the classic “Mom’s chicken pot pie” we know today.
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Mom's Chicken Pot Pie
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, cubed
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 prepared double pie crust
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, melt butter and stir in flour, salt, pepper, onion powder, and garlic powder.
- Slowly whisk in chicken broth and milk until thickened.
- Stir in chicken, carrots, peas, and potatoes.
- Place one pie crust in a 9-inch pie pan and fill with the chicken mixture.
- Cover with the second crust, seal edges, and cut slits on top.
- Bake for 30–35 minutes until golden brown.
- Cool slightly before serving.
Notes
- Leftover chicken or rotisserie chicken works perfectly.
- Fresh or frozen vegetables both work well.
- Add herbs like thyme or parsley for extra flavour.
- Use homemade crust for a richer taste.
- Let pie cool before slicing for cleaner servings.
Tips for Mom’s Chicken:
- Brush top crust with egg wash for a golden finish.
- Vent the crust well to release steam.
- Use cream instead of milk for a richer filling.
- Bake on a sheet pan to catch drips.
- Store leftovers in the refrigerator for up to 3 days.
FAQ’s for Pot Pie:
Q: Can I freeze chicken pot pie?
Yes, freeze unbaked or baked pot pies for up to 2 months.
Q: Can I make this with turkey?
Yes, turkey is a great substitute for chicken.
Q: What crust is best for chicken pot pie?
A buttery pie crust or puff pastry works best.
Q: How do I reheat pot pie?
Bake in the oven at 350°F until heated through.
Q: Can I use canned soup for the filling?
Yes, cream of chicken soup can be used for convenience, but homemade filling tastes fresher.
Conclusion:
Mom’s chicken pot pie is more than just a meal—it’s a comforting tradition. With tender chicken, creamy sauce, and a flaky crust, it delivers warmth and satisfaction in every bite. Perfect for family dinners, this timeless recipe is sure to become a favorite in your home too.