Description
This cozy classic, Mom’s Chicken Pot Pie, is packed with tender chicken, hearty vegetables, and a rich, creamy sauce, all wrapped in a golden, flaky crust. It’s comfort food at its finest — simple, satisfying, and straight from the heart.
Ingredients
Scale
- 3 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup celery, chopped
- 1 small onion, finely chopped
- 1/2 cup frozen peas
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pie crusts (top and bottom)
Instructions
- Preheat oven to 425°F and place rack in center.
- In a large skillet, melt butter. Add onion, carrot, and celery; cook for 5 minutes.
- Stir in flour until smooth. Gradually add broth and milk. Simmer 5–7 minutes until thick.
- Stir in chicken, peas, salt, and pepper. Let filling cool slightly.
- Place one crust in a 9-inch pie dish. Fill with chicken mixture. Top with second crust and crimp edges.
- Cut slits in top crust to vent. Bake 30–35 minutes until golden brown.
- Let rest 10 minutes before serving for best slicing.
Notes
- Let filling cool slightly to prevent soggy crust.
- Brush top crust with egg wash for a glossy finish.
- Substitute turkey or add more veggies if desired.
- Freeze unbaked for future meals.