Mom’s Chicken Pot Pie

Introduction

Craving a warm, comforting dish that brings back memories of home-cooked meals? What if you could create Mom’s Chicken Pot Pie in just over an hour, with a flaky double crust and a creamy, savory filling packed with chicken and veggies? This beginner-friendly recipe, inspired by your interest in hearty dishes like Cheesy Garlic Chicken Wraps and BLT Chicken Salad, delivers a classic comfort food perfect for family dinners, cozy nights, or holiday gatherings. With simple ingredients and a foolproof method, it’s a dish that warms the heart and soul. Ready to roll out that pastry and create some nostalgic magic? Let’s bake a pot pie to savor!

Overview

Mom’s Chicken Pot Pie is a main dish featuring a creamy filling of cooked chicken, peas, carrots, and potatoes, encased in a double-crust pie pastry and baked until golden. What makes it special? The rich, velvety sauce, tender chicken, and flaky crust combine for a comforting, all-in-one meal that’s both satisfying and timeless. This recipe takes about 65 minutes (20 minutes prep, 30 minutes baking, 15 minutes cooling) and serves 8, making it ideal for a family meal or leftovers.

• Time Requirement: 65 minutes (20 minutes prep, 30 minutes baking, 15 minutes cooling)
• Difficulty Level: Easy (suitable for beginners)
• Servings: 8 servings (1 slice each, from a 9-inch pie)

Essential Ingredients

The magic of Mom’s Chicken Pot Pie lies in its simple, wholesome ingredients. Here’s what you’ll need and why each one matters:

For the Filling

• Butter (⅓ cup): Creates a rich, flavorful base for the sauce.
• Chopped Onion (⅓ cup): Adds savory depth and aroma.
• All-Purpose Flour (⅓ cup): Thickens the sauce for a creamy texture.
• Salt (½ tsp): Enhances overall flavor.
• Ground Black Pepper (¼ tsp): Adds a mild, spicy kick.
• Chicken Broth (1¾ cups): Forms the savory liquid base of the sauce.
• Milk (⅔ cup): Contributes creaminess and balances the broth.
• Chopped Cooked Chicken (2 cups): Provides hearty, protein-packed flavor.
• Peas and Carrots (1 can, 14.5 oz): Adds color, sweetness, and classic veggie texture.
• Whole New Potatoes (½ can, 15 oz, drained): Offers tender, starchy bites.

For the Crust

• Double-Crust Pie Pastry (14.1 oz package, thawed): Encases the filling with flaky, buttery layers.

Substitutions and Variations

• Butter: Swap with margarine or olive oil for a lighter option, though butter is traditional.
• Onion: Use shallots or green onions for a milder flavor.
• Flour: Replace with cornstarch (2 tbsp mixed with water) for gluten-free; adjust broth to thicken.
• Chicken: Substitute with turkey, rotisserie chicken, or tofu for vegetarian; adjust prep (tofu: sauté 3–4 minutes).
• Peas and Carrots: Use frozen mixed veggies or fresh diced carrots and peas; cook fresh veggies briefly before adding.
• Potatoes: Swap with sweet potatoes, parsnips, or omit for lower carbs.
• Milk: Use heavy cream for richer sauce or plant-based milk (e.g., almond, soy) for dairy-free.
• Pie Pastry: Make homemade crust or use puff pastry for a different texture; gluten-free crust for dietary needs.
• Vegetarian/Vegan: Use tofu or mushrooms, vegetable broth, plant-based milk, and vegan butter/pastry.
• Gluten-Free: Use gluten-free flour and pie crust; ensure broth is gluten-free certified.

Optional Additions

• Herbs: Add 1 tsp dried thyme, rosemary, or parsley to the filling, inspired by your Mediterranean Chicken Pasta Salad.
• Veggies: Include ½ cup diced celery or mushrooms for extra depth, echoing your Sausage and Veggies Skillet.
• Cheese: Mix ½ cup shredded cheddar into the filling or sprinkle on top before baking, inspired by your Cheesy Garlic Chicken Wraps.

Step-by-Step Instructions

Making Mom’s Chicken Pot Pie is straightforward with a simple sauce, filling, and baking process. Follow these instructions for perfect results every time:

1. Preheat the Oven:
   • Preheat oven to 425°F (220°C).
   • Place a baking sheet in the oven to heat, which will catch drips and ensure even baking.
   • Tip: Preheating the baking sheet helps crisp the bottom crust.
2. Prepare the Filling:
   • Melt ⅓ cup butter in a large skillet over medium heat.
   • Add ⅓ cup chopped onion, ⅓ cup all-purpose flour, ½ tsp salt, and ¼ tsp ground black pepper.
   • Cook, stirring constantly, until onion is translucent and mixture is smooth, about 5 minutes.
   • Gradually pour in 1¾ cups chicken broth and ⅔ cup milk, stirring to combine.
   • Bring to a boil and cook for 1 minute, stirring, until sauce thickens slightly.
   • Remove from heat and stir in 2 cups chopped cooked chicken, 1 can (14.5 oz) drained peas and carrots, and ½ can (15 oz) drained whole new potatoes.
   • Tip: Stir flour mixture continuously to prevent lumps; chop chicken and potatoes into bite-sized pieces for even distribution.
3. Assemble the Pie:
   • Unroll 1 pie pastry from the 14.1 oz package and press into the bottom of a 9-inch, deep-dish pie pan, ensuring it covers the bottom and sides.
   • Pour the chicken and vegetable filling into the pastry, spreading evenly.
   • Unroll the second pie pastry and place over the filling.
   • Press edges of top and bottom pastries together to seal; crimp with fingers or a fork for a decorative edge.
   • Cut 4–5 slits in the top pastry to allow steam to escape.
   • Tip: Trim excess pastry for a neat edge; brush bottom pastry lightly with water to help seal if needed.
4. Bake the Pie:
   • Place the pie on the preheated baking sheet in the oven.
   • Bake at 425°F (220°C) for 30 minutes, or until the crust is golden brown and filling is bubbly.
   • Check halfway through; if edges brown too quickly, cover with a pie shield or foil strips.
   • Tip: Rotate the pie halfway through baking for even browning; ensure slits are open to release steam.
5. Cool and Serve:
   • Remove pie from the oven and let cool at room temperature for 15–20 minutes to allow the filling to thicken.
   • Slice into 8 wedges and serve warm with sides like a green salad, mashed potatoes, or cranberry sauce, inspired by your BLT Chicken Salad.
   • Offer extra black pepper or hot sauce on the side for customization.
   • Tip: Use a sharp knife to cut clean slices; serve with a spatula to keep filling intact.

Assembly

Assembling Mom’s Chicken Pot Pie is about creating a comforting, hearty dish with a perfect balance of creamy filling and flaky crust for a meal that’s as nostalgic as it is delicious. Here’s how to make it look and taste incredible:

• Layer Thoughtfully: Pour the creamy filling into a pastry-lined pan, top with a second crust, and seal for a cohesive, golden pie.
• Preparation Tips:
  • Cook the sauce until just thickened to ensure it sets properly during baking; stir in chicken and veggies off heat to retain texture.
  • Thaw pastry fully for easy handling; press bottom crust firmly to avoid air pockets.
  • Seal edges tightly to prevent leaks; cut slits in the top to allow steam to escape and prevent a soggy crust.
• Presentation Tips:
  • Serve on a platter or in the pie pan to showcase the golden, flaky crust and steamy filling.
  • Garnish with a sprinkle of parsley or a dusting of black pepper for a homey, inviting look.
  • Pair with a cozy family dinner, holiday meal, or comfort food night for a complete dining experience, perfect for cold evenings or gatherings.
  • Slice neatly to reveal the creamy filling and colorful veggies for visual appeal.

Storage and Make-Ahead Tips

Mom’s Chicken Pot Pie is best fresh but can be prepped or stored with these tips to maintain quality:

• Make-Ahead:
  • Prepare filling up to 2 days ahead, store in an airtight container in the refrigerator, and reheat gently before assembling.
  • Assemble pie (without baking) up to 1 day ahead, cover tightly with plastic wrap, and refrigerate; bake fresh for best texture.
  • Thaw pie pastry in the refrigerator overnight if making ahead.
  • Tip: Keep filling and pastry separate until assembly to prevent a soggy crust; add fresh herbs if using to maintain flavor.
• Storage:
  • Store leftover baked pie in the refrigerator, covered with foil or in an airtight container, for up to 3 days.
  • Reheat in a 350°F (175°C) oven for 15–20 minutes to recrisp the crust, or microwave individual slices for 1–2 minutes (crust may soften).
  • Tip: Cover edges with foil when reheating to prevent overbrowning; consume within 3 days for best quality.
• Freezing:
  • Freeze unbaked assembled pie for up to 2 months; wrap tightly in plastic wrap and foil, and bake from frozen at 425°F (220°C) for 45–50 minutes, covering edges if needed.
  • Freeze baked pie for up to 2 months; thaw in the refrigerator overnight and reheat in a 350°F (175°C) oven for 20–25 minutes.
  • Freeze filling alone for up to 3 months; thaw and assemble with fresh pastry before baking.
  • Tip: Label with dates; freeze unbaked for best texture, as baked crust may soften upon reheating.

Recipe Variations

Mom’s Chicken Pot Pie is versatile and fun to customize, drawing from your interest in dishes like Mediterranean Chicken Pasta Salad and Sausage and Veggies Skillet. Here are some creative twists to try:

• Herb-Infused Pot Pie: Add 1 tsp dried thyme or rosemary to the filling for an aromatic boost, inspired by your Mediterranean Chicken Pasta Salad.
• Veggie-Loaded Pot Pie: Include ½ cup diced celery, mushrooms, or green beans for extra veggies, echoing your Sausage and Veggies Skillet.
• Cheesy Pot Pie: Mix ½ cup shredded cheddar or mozzarella into the filling, inspired by your Cheesy Garlic Chicken Wraps.
• Spicy Pot Pie: Add ¼ tsp cayenne or red pepper flakes to the sauce for a subtle kick, inspired by your Cajun Grilled Chicken.
• Vegetarian Pot Pie: Swap chicken for tofu or lentils, use vegetable broth, and vegan butter/pastry for a plant-based version.
• Gluten-Free Pot Pie: Use gluten-free flour and pie crust; ensure broth is gluten-free certified.

Safety and Tips

Preparing this dish requires some care for a safe and successful result:

• Handle Ingredients Safely: Wash onions, peas, carrots, and potatoes (if fresh) thoroughly; handle raw or cooked chicken with clean utensils to avoid cross-contamination.
• Cook Safely: Ensure chicken is fully cooked (165°F/74°C) if preparing fresh; cook sauce until thickened to avoid a runny filling.
• Prep Safely: Use a sharp knife to chop onions and chicken; stabilize cutting board to prevent slipping.
• Bake Safely: Place pie on a baking sheet to catch drips; use oven mitts to handle hot pan.
• Clean Up Spills: Wipe butter, flour, or broth spills immediately with a damp cloth; wash skillet and pie pan in hot, soapy water to remove residue.
• Food Safety: Refrigerate leftovers within 2 hours of cooling to prevent bacterial growth; do not leave out at room temperature for longer.

Nutritional Information

Per serving (based on 8 servings):

• Calories: ~400 kcal
• Protein: ~15 g
• Fat: ~25 g
• Carbohydrates: ~30 g
• Sugar: ~2 g
• Fiber: ~2 g Note: Values are approximate and vary based on ingredient brands, pastry type, and portion size. Using low-fat milk or less butter reduces fat and calories.

Conclusion

You’re now ready to create Mom’s Chicken Pot Pie that’s as comforting as it is delicious! This 65-minute recipe, tailored to your love for hearty, protein-rich dishes like BLT Chicken Salad and Cheesy Garlic Chicken Wraps, is perfect for family dinners, cozy nights, or holiday gatherings. With its creamy filling, tender chicken, and flaky crust, this pot pie is a guaranteed crowd-pleaser. Feel free to tweak the veggies, herbs, or crust to make it your own. Roll that pastry, bake that pie, and enjoy every warm, savory bite. Happy cooking, and savor the nostalgic bliss!

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FAQs

1. Can I use store-bought rotisserie chicken?
Yes! Rotisserie chicken saves time; remove skin and chop 2 cups of meat for quick prep.

2. Is the filling very thick?
The sauce is creamy and moderately thick, perfect for a pot pie. If too thick, add ¼ cup more broth; if too thin, simmer 1–2 minutes longer.

3. Can I make this vegan?
Yes! Use tofu or mushrooms, vegetable broth, plant-based milk, vegan butter, and vegan pie pastry.

4. Why is my crust soggy?
Excess liquid in the filling or an underbaked bottom crust can cause this. Ensure filling is thickened, use a preheated baking sheet, and bake until golden.

5. Can I make this ahead?
Yes! Assemble up to 1 day ahead, refrigerate, and bake fresh; or prepare filling 2 days ahead and assemble before baking.

6. How do I pick good pie pastry?
Choose a refrigerated or frozen double-crust pastry that’s buttery and flaky; check for no cracks and thaw fully before use.

7. Can I prep this for meal prep?
Yes! Bake and store in the fridge for 3 days, or freeze unbaked for 2 months; reheat or bake as needed for easy meals.

8. What’s the best way to store leftovers?
Store in the fridge for 3 days, covered; reheat in the oven to maintain crust texture; freeze baked or unbaked for 2 months.