Mom’s Chicken Pot Pie is a family-friendly comfort food classic featuring tender chunks of chicken, hearty potatoes, peas, and carrots enveloped in a rich, savory sauce and baked between flaky golden pie crusts. With simple ingredients and easy steps, this creamy, beginner-friendly chicken pot pie brings everyone to the table—making it perfect for weeknights or gatherings.
Total Time:1 hr 10 mins
Yield:1 (9-inch) deep-dish pie
Ingredients
For the Filling:
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups chopped cooked chicken
1 (14.5 ounce) can peas and carrots, drained
1/2 (15 ounce) can whole new potatoes, drained
For the Crust:
1 (14.1 ounce) package double-crust pie pastry, thawed
Instructions
Preheat the Oven: Set your oven to 425°F (220°C). This ensures it’s hot and ready for baking when your pie is assembled.
Cook the Base: Melt the butter in a large skillet over medium heat. Add the chopped onion, flour, salt, and pepper. Cook, stirring constantly, until the onion is translucent and the mixture begins to bubble—about 5 minutes. This forms the base of your savory sauce.
Make the Sauce: Gradually pour in the chicken broth and milk, stirring to avoid lumps. Bring the mixture to a boil and continue cooking until it is slightly thickened, about 1 minute. Remove the skillet from the heat.
Add the Filling Ingredients: Stir in the chopped chicken, peas and carrots, and drained potatoes. Ensure everything is well mixed and coated with the sauce.
Prepare the Pie Pastry: Carefully press one of the thawed pie crusts into the bottom and up the sides of a 9-inch deep-dish pie pan.
Fill and Top: Pour the chicken and vegetable filling into the prepared bottom crust. Cover the filling with the second pie crust, pressing the edges together to seal. Cut several slits in the top crust to allow steam to escape. Place the assembled pie on a baking sheet to catch any drips.
Bake: Place the pie in the preheated oven. Bake until the crust is golden brown, approximately 30 minutes.
Rest and Serve: Remove the pie from the oven and let it cool at room temperature for 15–20 minutes. This helps the filling thicken for easier slicing. Serve warm and enjoy!
Notes
If using fresh vegetables, sauté them briefly before adding to the filling.
Leftovers can be covered and refrigerated for up to 3 days.
To prevent the edges from browning too quickly, cover them with aluminum foil during baking if needed.
You can freeze the unbaked pie for up to 3 months; bake from frozen, increasing baking time by about 20 minutes.
Rotisserie chicken works great for a quick shortcut.
