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Mom's Chicken Pot Pie

Mom's Chicken Pot Pie

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
Samantha Hamilton

Samantha Hamilton

Easy, beginner pot pie that your family will love.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 891 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
  3. Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
  4. Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
  5. Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
  6. Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.
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Reviews

KGora
7

KGora

2/9/2014

I sauteed about 1/2 cup of chopped celery along with the onion and made this using fresh carrots and skipped the peas and potatoes because I was out. I have an onion hater in the house so I grated the onion using my microplane zester. Worked like a charm - he didn't detect the onions and I got the flavor I wanted! I chose fresh carrots because in my experience the canned vegetables seem to be mushy and fresh is best in my house. I really like store rotisserie chicken and using that cut down on time of having to cook it yourself. I also added about 1/2 teaspoon of sage for a little more flavor. I used chicken broth called for but I highly recommend using chicken stock. It is deeper in color and flavor. I thought this tasted ok. My husband liked it.

Maya
6

Maya

11/7/2013

It was delish!!!! :) I made it gluten free and it was awesome:)

Cindy
1

Cindy

8/20/2014

Out of 13, only one said it tasted like too much celery , all others liked it a lot ! And that in itself says a lot from a very picky bunch!

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