Mom’s Homemade Chicken Pot Pie: A Comforting Delight


There’s nothing quite like the taste of Mom’s homemade chicken pot pie. This classic comfort food brings together tender chunks of chicken, vibrant vegetables, and a buttery, flaky crust. In this blog post, we’ll share with you the cherished family recipe for Mom’s Chicken Pot Pie. Get ready to create a dish that will warm your heart and bring smiles to your loved ones. Let’s dive right in!


For the filling:
– 2 cups cooked chicken, shredded or diced
– 1 cup carrots, diced
– 1 cup frozen peas
– 1/2 cup celery, diced
– 1/3 cup onion, finely chopped
– 3 tablespoons butter
– 1/3 cup all-purpose flour
– 2 cups chicken broth
– 1 cup milk
– 1 teaspoon dried thyme
– 1/2 teaspoon garlic powder
– Salt and pepper to taste

For the crust:
– 2 store-bought or homemade pie crusts

Step-by-Step Instructions:

1. Preheat the oven to 400°F (200°C) and grease a deep-dish pie plate.

2. In a large skillet, melt the butter over medium heat. Add the onions and sauté until translucent, about 2-3 minutes. Then, add the carrots and celery, cooking for an additional 5 minutes or until the vegetables start to soften.

3. Sprinkle the flour over the vegetables and stir well, making sure all the vegetables are coated. Cook for 1-2 minutes, stirring constantly.

4. Gradually pour in the chicken broth and milk, stirring continuously to prevent lumps from forming. Bring the mixture to a simmer, stirring occasionally, until it thickens and becomes creamy.

5. Add the cooked chicken, frozen peas, thyme, garlic powder, salt, and pepper. Stir everything together, then remove the skillet from the heat.

6. Unroll one pie crust and press it into the greased pie plate, ensuring it covers the bottom and sides.

7. Pour the chicken and vegetable mixture into the pie plate, spreading it evenly.

8. Unroll the second pie crust and place it on top of the filling. Use your fingers or a fork to crimp the edges of the crust, sealing the pie.

9. Make a few slits on the top crust to allow steam to escape during baking.

10. Optional: If desired, brush the top crust with an egg wash (1 beaten egg mixed with 1 tablespoon of water) for a shiny finish.

11. Place the pie plate on a baking sheet to catch any potential spills, then transfer it to the preheated oven.

12. Bake for 30-35 minutes or until the crust turns golden brown and the filling is bubbly.

13. Once baked, remove the pie from the oven and let it cool for a few minutes before serving.

14. Slice the chicken pot pie into wedges and serve it warm, savoring each delicious bite.

Tips and Variations:

– To save time, you can use rotisserie chicken or leftover cooked chicken for this recipe.
– Feel free to add other vegetables like corn or green beans to the filling for extra flavor and color.
– If you prefer a creamy filling, substitute half of the chicken broth with heavy cream.
– Experiment with different herbs and spices, such as rosemary or thyme, to customize the flavors to your liking.
– Serve the chicken pot pie alongside a fresh salad or steamed vegetables for a well-rounded meal.


There you have it! The treasured recipe for Mom’s Chicken Pot Pie. The hearty filling and flaky crust will transport you to a place of comfort and warmth. Whether you’re looking to impress your family, share a meal with friends, or simply enjoy a cozy night in, this homemade chicken pot pie is sure to become a favorite in your household. Embrace the tradition and enjoy the love that goes into each mouthwatering bite. Happy cooking!

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