If there’s one dish that makes me feel instantly cozy and connected to family memories, it’s Mom’s Chicken Pot Pie. Imagine a bubbling, savory stew filled with tender chicken, veggies, and potatoes, tucked into a buttery, flaky crust—this homemade classic hits every comfort note. Whether it’s your first attempt or a long-standing Sunday tradition, Mom’s Chicken Pot Pie transforms simple staples into a meal your whole family will gather around for seconds (and thirds!).

Mom's Chicken Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic of Mom’s Chicken Pot Pie is that it relies on easy-to-find, wholesome ingredients, each bringing their own charm. You’ll be surprised how a few pantry and fridge basics create layers of flavor, creamy texture, and a golden finish you just can’t resist.

Butter (⅓ cup): Starts the sauce off rich and ensures everything gets silky and flavorful.
Chopped onion (⅓ cup): Adds sweetness and depth to the filling.
All-purpose flour (⅓ cup): Thickens the creamy sauce for that signature pot pie texture.
Salt (½ teaspoon): Enhances and balances all the other flavors.
Ground black pepper (¼ teaspoon): Adds just the right amount of mild heat.
Chicken broth (1 ¾ cups): Infuses the filling with savory goodness.
Milk (⅔ cup): Makes the sauce creamy without being too heavy.
Chopped cooked chicken (2 cups): The star of the show—use leftovers or rotisserie for ease.
Canned peas and carrots (1 14.5-ounce can): Classic veggies that add sweetness, color, and heartiness.
Canned whole new potatoes, drained (½ of a 15-ounce can): Tender potatoes make every bite satisfying.
Double-crust pie pastry, thawed (1 14.1-ounce package): Gives you that golden, flaky top and sturdy base for the filling.

How to Make Mom’s Chicken Pot Pie

Step 1: Preheat and Prepare

Start by preheating your oven to 425 degrees F (220 degrees C). This high heat ensures the pie crust gets beautifully golden and crisp, locking in that scrumptious filling. Gather all your ingredients and have your pie pastry thawed and ready.

Step 2: Create the Creamy Base

Melt the butter in a large skillet over medium heat. Add the chopped onion, then sprinkle in the flour, salt, and pepper. Stir continuously—this flavorful roux not only cooks the onions to perfect tenderness but also prevents lumps in your sauce. Cook until the onion is translucent, about 5 minutes, letting those cozy aromas fill your kitchen.

Step 3: Make the Sauce

Slowly pour in the chicken broth and milk, stirring constantly. Bring everything to a gentle boil. In just a minute, you’ll see the magic happen as the sauce thickens into a creamy base, perfect for holding all those delicious mix-ins together. Remove the skillet from the heat when it’s luscious and velvety.

Step 4: Add the Chicken and Veggies

Stir in the chopped chicken, peas and carrots (drained, if needed), and those tender, halved new potatoes. Gently fold everything together so the sauce coats every bite. At this point, you’ll see why Mom’s Chicken Pot Pie is so beloved—just look at that colorful, comforting mix!

Step 5: Assemble the Pie

Press one sheet of pie pastry into the bottom and sides of your 9-inch deep-dish pie pan. Spoon in the creamy chicken and vegetable filling, spreading it out evenly. Place the second pie pastry over the top, then gently press the edges together. Crimp or pinch as you please—it doesn’t need to be perfect! Cut a few small slits in the top to let steam escape. Place the pie on a baking sheet to catch any bubbly goodness during baking.

Step 6: Bake and Rest

Bake in your preheated oven for about 30 minutes or until the crust is golden and beautifully crisp. Take it out and let Mom’s Chicken Pot Pie cool for 15–20 minutes before slicing. The filling will thicken as it cools, making it easier to serve and enjoy every slice (patience is tough but totally worth it!).

How to Serve Mom’s Chicken Pot Pie

Garnishes

Adding a little flourish to Mom’s Chicken Pot Pie takes it from comforting to truly special. A sprinkle of freshly chopped parsley over each slice looks gorgeous and gives a pop of herby freshness. A light crack of black pepper on top sets off the creamy, savory flavors and brightens each bite.

Side Dishes

Mom’s Chicken Pot Pie is a meal in itself, but a simple green salad with a zippy vinaigrette balances the richness beautifully. Warm, crusty bread or soft dinner rolls are wonderful for soaking up any extra sauce. Steamed broccoli or roasted green beans add an extra veggie boost if you’re feeding a hungry crowd.

Creative Ways to Present

For something extra fun, try baking Mom’s Chicken Pot Pie in individual ramekins or mini pie dishes—perfect for dinner parties or family nights with a twist. You can even use festive cookie cutters to shape the top crust before baking, adding hearts or leaves for a playful, loving touch.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, let any leftover Mom’s Chicken Pot Pie cool to room temperature. Cover the pie plate tightly with foil or transfer slices to an airtight container. Stored in the refrigerator, it’ll stay fresh and tasty for up to 3 days—just waiting for a satisfying second serving!

Freezing

Mom’s Chicken Pot Pie freezes like a dream, making it a wonderful make-ahead dinner. You can freeze the whole baked pie (cooled, tightly wrapped in foil) or individual slices for convenient portions. It will keep well in the freezer for up to 2 months. When you’re ready, let it thaw overnight in the refrigerator for the best texture.

Reheating

To reheat leftovers, place slices (or the whole pie) in a 350 degrees F oven, covered loosely with foil, until warmed through—about 20–25 minutes. This keeps the crust from drying out or burning. The microwave works in a pinch for individual portions, but the oven gives you the crispiest results.

FAQs

Can I use rotisserie chicken?

Yes! Rotisserie chicken is a fantastic shortcut. Just chop or shred about 2 cups and add it as the recipe calls for. It brings extra flavor and saves a step when you’re in a hurry.

Can I swap in different vegetables?

Absolutely! While peas, carrots, and potatoes are classics in Mom’s Chicken Pot Pie, feel free to use frozen mixed veggies, green beans, or even leftover corn—whatever you have on hand works beautifully.

What if I don’t have a deep-dish pie pan?

No worries! You can use a standard 9-inch pie dish, just fill a bit less so it doesn’t overflow. Alternatively, a square baking dish will do in a pinch—the crust may look a little different but the taste will be spot on.

How can I make it dairy-free?

Swap the butter for plant-based margarine and use unsweetened non-dairy milk in the sauce. The filling will still be creamy and comforting, with all the flavor you love.

Can I make Mom’s Chicken Pot Pie ahead for guests?

Yes! You can assemble the pie up to one day ahead and store it unbaked in your fridge, covered tightly. Add 5–10 extra minutes to the baking time or until the crust turns golden and the filling is bubbling.

Final Thoughts

There’s just something magical about sharing a warm, made-from-scratch Mom’s Chicken Pot Pie with the people you care about most. It’s simple to prepare, endlessly adaptable, and guaranteed to spark smiles at your table. Trust me—give it a try, and let this classic bring a little extra love and comfort into your home tonight!