Dinner

Mom’s Chicken Pot Pie Recipe

Name: Mom’s Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 prepared pie crusts (top and bottom); 1 1/2 cups shredded cooked chicken; 4 medium carrots, peeled and sliced; 2 ribs celery, sliced; 1/2 cup frozen peas; 2 tablespoons salted butter; 1 medium white onion, diced; 1/4 cup all-purpose flour; 2 cups chicken broth; 1/2 teaspoon salt; 1/2 teaspoon black pepper

Bylilan Sage October 24, 2025October 24, 2025

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Introduction

Mom’s Chicken Pot Pie is a comforting classic filled with tender chicken, fresh vegetables, and a rich, creamy sauce encased in a flaky crust. Perfect for a hearty family meal, this recipe brings warmth and nostalgia to your table.

A golden brown chicken pot pie with a flaky, slightly puffed top crust that has four slits cut in the center for steam release. One large triangular slice is removed revealing the creamy filling inside, which shows soft orange carrot slices, green peas, and white chunks of chicken mixed in thick sauce. The pie sits in a white round dish placed on a wooden table. Next to it is a white plate with the removed slice from the pie showing the filling and crust clearly. Fresh green celery stalks and bright orange whole carrots lay beside the pie dish, with a blue and white checkered cloth draped nearby. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 prepared pie crusts (top and bottom)
1 1/2 cups shredded cooked chicken
4 medium carrots (peeled and sliced)
2 ribs celery (sliced)
1/2 cup frozen peas
2 tablespoons salted butter
1 medium white onion (diced)
1/4 cup all-purpose flour
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions

Step 1: Preheat your oven to 425℉ (218℃).
Step 2: Slice the carrots and celery, then place them in a medium saucepan. Cover with water, bring to a boil over high heat, then reduce to medium and simmer for 8 minutes. Add the frozen peas and simmer for another 2 minutes. Drain and set aside.
Step 3: In another saucepan, melt the butter over medium heat. Add the diced onion and cook for about 5 minutes until softened.
Step 4: Stir in the flour until combined, then whisk in the chicken broth. Simmer the mixture over medium heat until it thickens to coat the back of a spoon. If the sauce is too thin, simmer a few minutes longer or whisk in a slurry made from 1 teaspoon cornstarch and 2 teaspoons cold water.
Step 5: Add the cooked vegetables and shredded chicken to the sauce. Season with salt and black pepper, stirring well to combine.
Step 6: Line a deep dish pie plate with one pie crust, letting it hang over the edge by half an inch.
Step 7: Pour the filling onto the bottom crust, then cover with the top crust. Seal the edges and cut several small slits in the top crust to allow steam to escape during baking.
Step 8: Bake in the preheated oven for 30 to 35 minutes until the crust is golden brown. Let the pie rest for 5 to 10 minutes if fresh, or 15 to 20 minutes if frozen, before slicing to allow the filling to set.

Tips & Variations

Use leftover roasted or rotisserie chicken for an easy shortcut.
Add chopped fresh herbs like thyme or parsley for extra flavor.
Swap frozen peas for green beans or corn according to your preference.
Brush the top crust with an egg wash for a shiny, golden finish.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. To reheat, bake in a 350℉ oven until warmed through, about 20 minutes. You can freeze the unbaked pie for up to 1 month; bake from frozen adding 10 to 15 minutes to the cooking time.

How to Serve

A slice of chicken pot pie sits on a stack of three white plates, showing two main layers: a golden brown, flaky top crust with a slightly crimped edge, and underneath, a thick creamy filling with chunks of white chicken, bright orange carrot slices, green peas, and pieces of celery. The pie slice looks soft and moist, with the filling slightly oozing out. In the background, there is a partial view of the whole pie with the same golden crust in a white pie dish, along with fresh celery stalks and carrots placed on a white marbled surface. A silver fork rests on the table near the plates. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade pie crust instead of store-bought?

Absolutely! Homemade crusts add a personal touch and can be tailored to your taste, whether you prefer a flaky butter crust or a savory whole wheat version.

What can I do if my sauce is too runny?

If the sauce doesn’t thicken enough, you can simmer it longer to reduce or whisk in a small slurry of cornstarch and cold water to help it set up nicely.