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Mom's Chicken Pot Pie

Prep Time

20m

Cook Time

35m

Total Time

55m

This comforting recipe for Mom's Chicken Pot Pie features tender diced chicken, carrots, celery, and peas in a creamy, flavorful gravy, all baked under a flaky, golden pie crust. It's the perfect dish for a cozy family dinner and is sure to be a hit with everyone at the table.

Chicken Pot Pie

thestayathomechef.com

Recipe Options

Ingredients

Servings: 8

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0.25

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2 prepared pie crusts top and bottom

1 1/2 cups cooked diced chicken

4 carrots peeled and sliced

2 celery stalks sliced

2 tablespoons butter

1 small white onion diced

1/4 cup all-purpose flour

2 cups chicken broth

1/2 teaspoon black pepper

Add carrots and celery to a medium saucepan. Fill with water and bring to a boil over high heat. Reduce the heat to medium and simmer 8 minutes. Add in peas and continue simmering for another 2 minutes. Drain.

Meanwhile, in another saucepan, melt butter over medium heat. Saute the onion in the melted butter for about 5 minutes until softened. Add in the flour and stir until well combined. Whisk in chicken broth and cook over medium heat until thickened, about 5 minutes.

Add the vegetable mixture to the sauce along with cooked, diced chicken. Season with salt and pepper.

Preheat oven to 425 degrees Fahrenheit. Line a deep dish pie plate with the prepared bottom crust, letting it hang over the edge by 1/2-inch.

Pour the pot pie filling onto the bottom crust. Cover with top crust and seal the edges. Using a sharp knife, slice several small slits in the top crust to allow the steam to escape while baking.

Bake pie in a 425 degree oven for 30-35 minutes, until the top crust is golden brown. Allow to cool for 10 minutes before serving.

Mom's Chicken Pot Pie

Ingredients

Steps

Nutrition Facts

Mom's Chicken Pot Pie

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts