Description

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.

Ingredients

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.

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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:

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.
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.
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.
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.
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.