Chicken pot pie is the ultimate comfort food, and everyone seems to have their own version of this classic dish. This recipe is inspired by my mom’s version, which always had the perfect balance of creamy filling, tender chicken, and flaky crust. Whether you’re making it for a cozy family dinner or a potluck with friends, this chicken pot pie is sure to be a hit.
Ingredients for Mom’s Chicken Pot Pie:
- 1 pound boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
How to Make Mom’s Chicken Pot Pie:
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
- Stir in the flour and cook for another 2 minutes.
- Gradually whisk in the chicken broth and milk, making sure there are no lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
- Stir in the thyme, sage, rosemary, peas, and corn. Cook for another 2 minutes. Remove the skillet from the heat.
- Shred the cooked chicken breasts and add them to the skillet, stirring to combine.
- Line a 9-inch pie dish with one of the pie crusts. Pour the chicken mixture into the pie crust.
- Place the second pie crust over the filling. Trim any excess crust and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg.
- Bake the chicken pot pie in the preheated oven for 45-50 minutes, or until the crust is golden brown.
- Let the pot pie cool for a few minutes before serving.
About the Main Ingredients:
- Chicken: Adds protein and heartiness to the pot pie. You can use leftover cooked chicken or rotisserie chicken for convenience.
- Vegetables: Carrots, celery, peas, and corn add color, flavor, and nutrients to the dish.
- Pie Crust: Provides a buttery, flaky crust that complements the creamy filling.
This chicken pot pie is a comforting and satisfying meal that will remind you of home. Serve it with a side salad for a complete and delicious dinner.
