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My Mom’s Chicken Pot Pie (The One My Family Asks For) 🍗
There is a specific kind of happy that happens when a chicken pot pie comes out of the oven all golden and bubbling. This is the one I learned from my mom, creamy chicken and vegetables under a flaky crust, and it is the first thing my family asks for once the Chicago cold sets in. It comes together easier than it looks: you make a quick filling on the stove, lay a crust over the top, and let the oven do the real work. It has never once missed.
Ingredients
- 3 tbsp butter
- 2 carrots finely diced
- 1 celery rib finely diced
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 cup peas
- 1 tbsp chicken bouillon powder
- 1 tsp salt and pepper plus more to taste
- 1 tsp fresh thyme
- 1 tsp oregano
- 3.5 cups chicken cooked and shredded or cubed (rotisserie chicken works great)
- 1 tbsp flour
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 whole unbaked pie crust 2 pieces per box
- 1 egg
- 1 tbsp milk for egg wash
Instructions
- Preheat oven to 425 degrees.
- In a large pan, melt butter on medium heat. Add carrots, celery, onion, garlic, and peas. Cook for 3-5 minutes.
- Add chicken broth, thyme, chicken bouillon, oregano, salt and pepper. Cook for 5 minutes.
- Add cubed or shredded cooked chicken, then sprinkle flour and mix until no flour remains. Let it cook until it thickens a bit, about 5-7 minutes.
- Add heavy cream and cook for 3 minutes. If it seems too thick, add 1/4 cup of chicken broth. Turn off the heat.
- Roll out first half of pie crust on a lightly floured surface. Fit into your ungreased pie dish (glass is recommended) and press crust firmly against side and bottom. Trim bottom crust along pan edge. Use a fork to poke little holes around the surface of the dough.
- Add the cooked chicken and veggie mixture into the pie dish.
- Roll out the second half of pie dough and lay it over the filling. Wrap excess top crust under bottom crust edge. Press edges together to seal. With a knife, slice a few small slits in the top crust.
- Mix egg with 1 tbsp milk and brush mixture on top of crust.
- Bake for 33-38 minutes or until top of the crust is golden brown. Tip: After the first 20 minutes, cover edges of crust with aluminum foil to prevent excessive browning.
- Allow to cool for 15 minutes before serving. Enjoy!
Nutrition
Tips for Making This Recipe
Cook your filling until it is nice and thick before it goes under the crust; a runny filling will make the bottom soggy.
Let the pie rest 10 to 15 minutes after baking so the filling sets and slices instead of sliding everywhere.
Brush the crust with an egg wash for that bakery-golden, glossy top.
Cut a few small vents in the top crust so steam escapes and the crust stays crisp.
Frequently Asked Questions
Can I use store-bought pie crust?
Can I assemble it ahead?
How do I get the filling nice and thick?
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Shop What I Used
A few recipe-appropriate kitchen tools that make this one easier:
- A deep pie dish or oven-safe skillet
- A pastry brush for the egg wash
- A good box grater and peeler for the vegetables
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