Mom’s Chicken Pot Pie Recipe – 35 Minutes to Comfort Food

There’s something magical about the smell of Mom’s Chicken Pot Pie baking in the oven. That golden crust peeking out, steam rising with little wisps of buttery goodness – it’s pure comfort in a pie dish. I can still picture my mom pulling it out of the oven when I was little, the whole kitchen smelling like home. She’d always say, “Nothing fixes a bad day like chicken pot pie,” and you know what? She was absolutely right.

This isn’t just any pot pie – it’s the kind that makes everyone gather around the table before you’ve even finished slicing. The creamy filling packed with tender chicken and veggies, that flaky crust that shatters just right when you take your first bite… it’s the definition of classic comfort food. What I love most is how it brings everyone together – kids, grandparents, even picky eaters somehow forget their vegetable aversions when this pie’s involved.

After years of watching Mom make this (and sneaking spoonfuls of filling when she wasn’t looking), I’ve perfected my version of her recipe. It’s simpler than you’d think, but the results taste like a warm hug. Whether it’s a chilly night or you just need that nostalgic taste of home, this chicken pot pie never disappoints.

Why You’ll Love Mom’s Chicken Pot Pie

Let me tell you why Mom’s Chicken Pot Pie has been my go-to comfort food for years. First off, that golden, flaky crust? Pure magic. But the real star is what’s inside—creamy, savory filling packed with tender chicken and veggies that just melts in your mouth. Here’s why you’ll fall in love with it too:

• Comfort in every bite: There’s something about the warm, creamy filling and buttery crust that feels like a hug from Mom herself.
• Easy-peasy: Don’t let the fancy look fool you—this pot pie comes together faster than you’d think, especially if you use leftover chicken or store-bought crust.
• Kid-approved: Even the pickiest eaters (yes, even mine!) gobble this up without complaining about the veggies.
• Leftover heaven: It reheats beautifully, so you can enjoy that cozy taste all over again the next day.

Trust me, once you try Mom’s Chicken Pot Pie, it’ll become your new favorite comfort food too. It’s the kind of dish that makes everyone ask for seconds—and the recipe!

Ingredients for Mom’s Chicken Pot Pie

Gathering the right ingredients is half the magic! Here’s what you’ll need for that perfect pot pie—nothing fancy, just good, honest staples that come together beautifully:

• 2 cups cooked chicken (shredded or diced—rotisserie chicken works great!)
• 1 cup carrots, diced (about 2 medium carrots)
• 1 cup peas (fresh or thawed frozen)
• 1/2 cup celery, diced (2-3 stalks)
• 1/3 cup butter (the real stuff—no substitutes!)
• 1/3 cup flour (all-purpose works best)
• 1/2 teaspoon salt (plus more to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (trust me, it makes a difference)
• 1 3/4 cups chicken broth (low-sodium if you’re watching salt)
• 2/3 cup milk (whole milk gives the creamiest results)
• 1 package (14 oz) refrigerated pie crusts (or homemade if you’re feeling ambitious)

See? Nothing too complicated—just pantry staples that transform into pure comfort. Now let’s get cooking!

Equipment Needed for Mom’s Chicken Pot Pie

You don’t need fancy gadgets to make this pot pie—just a few trusty kitchen staples. Here’s what I always grab:

• 9-inch pie dish (the classic size for this recipe)
• Medium saucepan (for that creamy filling)
• Wooden spoon or whisk (to stir without scratching your pan)
• Sharp knife (for chopping veggies and cutting crust vents)
• Measuring cups/spoons (because eyeballing never works for me!)

That’s it! No special equipment—just the basics that’ll help you nail Mom’s Chicken Pot Pie every time.

How to Make Mom’s Chicken Pot Pie

Ready to make the coziest pot pie ever? Let’s break it down step by step. Trust me, it’s easier than you think—and the results are so worth it!

Preparing the Filling

Start by preheating your oven to 425°F (220°C). While that’s heating up, let’s make the creamy filling that’ll have everyone raving. Grab your saucepan and melt the butter over medium heat. Once it’s nice and bubbly, whisk in the flour, salt, pepper, and garlic powder. It’ll form a thick paste—this is your roux, and it’s the secret to that luscious sauce.

Next, slowly pour in the chicken broth and milk, whisking constantly to avoid lumps. Keep stirring as it thickens—you’ll know it’s ready when it coats the back of your spoon. Now, toss in the chicken, carrots, peas, and celery. Give it a good stir to combine, and let it simmer for a couple of minutes. The filling should be thick and creamy, with all those veggies and chicken perfectly coated. Yum!

Assembling and Baking the Pie

Now for the fun part—assembling! Roll out one pie crust and carefully press it into your pie dish. Don’t worry if it’s not perfect; rustic is charming! Pour that glorious filling right into the crust, spreading it evenly. Then, top it with the second pie crust. Crimp the edges to seal them—I like to press with a fork for that classic look.

Don’t forget to cut a few slits in the top crust—this lets steam escape while baking. Pop it in the oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling through the slits. Let it cool for about 5 minutes before slicing—trust me, it’s worth the wait. That first bite of Mom’s Chicken Pot Pie? Pure heaven.

Tips for Perfect Mom’s Chicken Pot Pie

After making this pot pie more times than I can count, I’ve picked up a few tricks that take it from good to “Oh my goodness, can I have the recipe?” levels of delicious. Here are my can’t-live-without tips:

• Rotisserie chicken is your friend: Save time by using store-bought rotisserie chicken—just shred it up! The flavor’s amazing, and you skip the extra cooking step.
• Thaw those frozen veggies: If using frozen peas or carrots, let them thaw first. Otherwise, they’ll release too much water and make your filling runny.
• Egg wash magic: For that gorgeous golden crust, brush the top with an egg wash (1 egg + 1 tbsp water, beaten) before baking. It’s like putting lipstick on your pie!
• Undermix the filling: When combining the chicken and veggies with the sauce, don’t overdo it. Gentle folding keeps everything tender and perfect.

And here’s my grandma’s secret: let the baked pie rest for 5-10 minutes before cutting. It lets the filling set so you get clean slices instead of a saucy mess. Works every time!

Variations for Mom’s Chicken Pot Pie

One of the best things about Mom’s Chicken Pot Pie? You can tweak it to make it your own! Here are some of my favorite ways to mix things up when I’m feeling adventurous (or just cleaning out the fridge):

• Veggie swap: Try diced potatoes, mushrooms, or even corn instead of peas. My cousin adds chopped green beans—totally delicious!
• Herb boost: A sprinkle of fresh thyme or rosemary in the filling takes it to the next level. Dried sage works magic too.
• Cheese lover’s dream: Stir in a handful of shredded cheddar or parmesan when mixing the filling. Extra gooey, extra amazing.
• Biscuit topping: Skip the top crust and use drop biscuits instead—just spoon the dough right over the filling before baking.

Honestly? The possibilities are endless. That’s the beauty of this recipe—it’s yours to play with!

Serving Suggestions for Mom’s Chicken Pot Pie

Mom’s Chicken Pot Pie is practically a meal on its own, but here’s how I love to round it out for the ultimate comfort food feast. A simple green salad with tangy vinaigrette cuts through the richness perfectly—my go-to is mixed greens with apple slices and walnuts. For colder nights, creamy mashed potatoes or buttery biscuits make it extra cozy. And don’t forget the pickles! My family swears by crisp dill spears on the side—something about that briny crunch just works. Leftovers? They’re even better the next day with a dollop of cranberry sauce for a sweet-savory twist.

Storing and Reheating Mom’s Chicken Pot Pie

Leftovers? Lucky you! Mom’s Chicken Pot Pie keeps like a dream. In the fridge, just cover it tightly with foil or plastic wrap—it’ll stay fresh for 3-4 days. To reheat, pop individual slices in the microwave for 1-2 minutes, or warm the whole pie in a 350°F oven for 15-20 minutes until piping hot. Want to freeze it? Wrap cooled slices in foil, then stash in freezer bags for up to 3 months. When cravings hit, bake frozen slices at 375°F for 30-40 minutes—no thawing needed! Pro tip: Add a sprinkle of water before reheating to keep the crust from drying out.

Nutritional Information for Mom’s Chicken Pot Pie

Here’s the scoop on what you’re getting in every slice of Mom’s Chicken Pot Pie—comfort food that’s actually pretty balanced! One serving (about 1/6 of the pie) clocks in around 450 calories, with 22g protein to keep you full and 35g carbs for that energy boost. You’ll get 25g fat (10g saturated), but hey—that’s where the flavor lives! Plus, 4g fiber from all those veggies. Sodium hits about 700mg, so if you’re watching salt, use low-sodium broth. Remember, these numbers can vary based on your ingredients—especially if you go heavy on the cheese (no judgment here!).

FAQ About Mom’s Chicken Pot Pie

Over the years, I’ve gotten so many questions about this recipe—here are the ones that pop up most often with my tried-and-true answers!

Can I use store-bought pie crust?

Absolutely! I do it all the time when I’m short on time. The refrigerated kind works perfectly—just unroll and go. Nobody will know the difference once it’s golden and flaky. (Though homemade crust is extra special if you’ve got the energy!)

Can I freeze this pot pie?

Yes! It freezes like a dream. Bake it first, let it cool completely, then wrap tightly in foil or plastic wrap. It’ll keep for up to 3 months. When you’re ready, bake frozen at 375°F for 30-40 minutes until heated through. The crust might lose a little crispness, but the flavor stays amazing.

What’s the best chicken to use?

Rotisserie chicken is my secret weapon—it’s flavorful and saves so much time. Leftover roasted chicken works great too. If starting from raw, just poach 2 boneless breasts in broth until cooked through (about 15 minutes), then shred.

Can I make this ahead?

You bet! Assemble the whole pie (unbaked) and refrigerate overnight. Just add 5-10 minutes to the baking time since it’ll be cold. The filling can also be made 2 days ahead—just warm it slightly before assembling.

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