Prepare to be transported to a world of comfort and nostalgia with the ultimate home-cooked classic that will make your taste buds dance and your heart warm! Mom's Chicken Pot Pie isn't just a meal - it's a culinary hug that promises to turn any ordinary dinner into an extraordinary experience. With a golden, flaky crust and a creamy, hearty filling packed with tender chicken and colorful vegetables, this recipe is about to become your new family favorite that will have everyone asking for seconds (and maybe even thirds)!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound cooked chicken, diced
- 1 cup carrots, sliced
- 1 cup peas
- 1 cup corn
- 1/3 cup butter
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 1 cup milk
- 2 pie crusts
Instructions
- Preheat your oven to 425°F (220°C) to prepare for baking the pot pie.
- In a large skillet over medium heat, melt the 1/3 cup of butter. Once melted, add the sliced carrots and sauté for about 5 minutes until they begin to soften.
- Stir in the flour, salt, and black pepper, cooking for an additional 2 minutes to create a roux. Make sure to stir constantly to avoid burning.
- Gradually whisk in the chicken broth, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens and bubbles, about 5-7 minutes.
- Add the milk to the skillet and stir until well combined. Allow the mixture to simmer for another 2-3 minutes.
- Remove the skillet from heat and fold in the diced cooked chicken, peas, and corn. Mix well to ensure all ingredients are evenly coated with the sauce.
- Roll out one of the pie crusts and place it in a 9-inch pie dish, pressing it gently into the bottom and up the sides.
- Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
- Cover the filling with the second pie crust. Trim any excess dough from the edges and pinch the edges of the crusts together to seal. Cut several slits in the top crust to allow steam to escape during baking.
- Place the pie on a baking sheet to catch any drips, then transfer it to the preheated oven.
- Bake the pot pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Once baked, remove the pot pie from the oven and let it cool for about 10 minutes before slicing. This will help the filling set and make it easier to serve.
- Serve warm and enjoy Mom's Chicken Pot Pie with family and friends!
Tips
- Use rotisserie chicken or leftover roasted chicken for extra flavor and convenience.
- Make sure to let the filling cool slightly before adding to the pie crust to prevent a soggy bottom.
- For an extra golden and glossy crust, brush the top with an egg wash before baking.
- If the edges of the crust start browning too quickly, cover them with aluminum foil to prevent burning.
- Allow the pot pie to rest for 10-15 minutes after baking to help the filling set and make cutting easier.
- For a crispy crust, place the pie on the bottom rack of the oven for the first 20 minutes of baking.
- Feel free to customize the vegetables based on what you have on hand or your family's preferences.
- This pot pie freezes beautifully - make an extra one to save for a quick future meal!
Nutrition Facts
Calories: 400kcal
Carbohydrates: 30g
Protein: 25g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
