Nothing quite says home like chicken pot pie. Okay, except maybe apple pie, but chicken pot pie has to be somewhere near the top of the list. This is mom’s recipe, it’s what I grew up on, and based on the comments of many of my friends, it’s the best chicken pot pie ever. I will neither confirm nor deny this as the only other chicken pot pie I have ever tasted was at a tourist trap in Fiji, and let’s be real, folks: Fijians are not exactly known for their down-home chicken pot pie recipes. Of course, after 3 weeks of Fijian food, all I cared was that it *was* a taste of America, even if it wasn’t exactly the same as mom’s version. At the very least, it did not contain fish, which automatically took it up three stars in my book.
Long ago, I decided that my friend Mary Peyton deserved a homemade dinner for designing the lovely “Dishing the Divine” banner you see at the top of this page (shout out to Mary Peyton – check out the website she designs and manages at www.javisdavis.com). Fortunately, MP had the foresight to confirm our dinner plans the night before she was scheduled to come. I am so glad she did as I had completely forgotten (shhh… don’t tell her!). I racked my brain to come up with something absolutely delicious to make that I already had ingredients for. Final results: chicken pot pie and a spinach salad, along with something chocolatey for dessert.
As a general rule I hate the thawing chicken and cooking it, so usually I just toss a bunch of frozen chicken breasts in boiling water until they are cooked through (about 15-20 min). I use what I need and freeze the rest for later quick-and-easy-to-assemble meals. It would probably be even better if you tossed in some chicken bouillon cubes to flavor the meat a bit!
Source: Mom :)
This chicken pot pie is creamy and delicious and perfect for a cool night.
Ingredients
Instructions
- Preheat oven to 400 degrees.
- Melt butter in saucepan. Add flour and stir continuously until it makes a paste. Add chicken broth a small amount at a time and stir. Keep adding broth and stirring. The mixture will get stiff after each addition of broth. Add milk slowly and continue stirring. When thick, add remaining ingredients. Simmer while rolling out your pie crust.
- Layer the bottom pie crust in your pie plate. Pour hot chicken mixture on top of the bottom crust.
- Add the top crust. Cut a few slits on top (or, be adventurous and make fun designs - Mary Peyton and I chose the letter "B" because both our husbands' names start with B). Using a pastry brush, brush egg white mixture onto top crust. This will turn it a nice golden brown in the oven.
- Place on a baking sheet (to catch anything that might spill out of the crust) and bake for 40 minutes or until the top is golden and the filling is bubbling.
- Serve heaping slices and eat immediately. I usually just serve this for dinner, but you could also serve a salad alongside!
10 responses so far ↓
1 Dave Madsen // Sep 25, 2009 at 3:16 pm
I can attest that this is one heck-a-good chicken pot pie.
2 Laci // Sep 29, 2009 at 9:57 am
This potpie was AMAZING!!!!!!!!
3 Erin // Sep 30, 2009 at 1:41 pm
we had this last night for dinner…it was delicious! My family loved it..what a hit! The pie ended up being larger than I thought. We had enough for dinner (even seconds by some) for 4, and servings of leftovers for the next day’s lunch for all of us …which thrilled them
Thanks Paula.
4 Mary Peyton Peppo // Feb 7, 2011 at 8:22 pm
Ha- my mouth is watering… What??? I thought you had planned that meal WEEKS in advance!
5 Anna // Nov 15, 2011 at 5:40 pm
Comfort food is chicken, butter, veggies and a perfect crust! I miss the smell of the kitchen while mom made chicken pie. I’ll reenact that in my very own kitchen. This time I am not the one in ponytails but I am the one wearing the apron and my little girl is the one patiently waiting with her spoon and fork in her very own chair with throwpillows atop it so she can reac the dining table…Home is chicken pot pie indeed! Thanks for sharing you mom’s recipe!
6 Carolyn Jung // Nov 16, 2011 at 9:03 am
You know what I love about this chicken pot pie? It looks like it’s brimming with chicken. I get so disappointed by pot pies that are mostly sauce, if you know what I mean.
7 envierecipes // Nov 17, 2011 at 10:40 am
Lovely photograph! Made me want to dig right in. I will look forward to trying your recipe.
8 Anna // Nov 18, 2011 at 10:09 pm
It was perfect Paula…I tried this yesterday and it was awesome. I added diced baby carrots because that is the first thing my little girl will be looking for in her plate…I matched the pie with a simple Caesar salad and it was the perfect meal.
9 misscece // Jan 20, 2012 at 3:01 am
Thank you for an amazing recipe!! Made it tonight (even though its summer here) and it was a major hit with the family
My only change was to add a little curry powder and paprika since I didn’t have any dried thyme.
An added bonus of making this was the soup base from boiling the chicken.. added salt, stock cubes and a couple carrots to the water whilst cooking the chicken and the result was quite nice!
10 Kitchen (mis)Adventures // Oct 11, 2012 at 3:44 pm
This was such a tasty and easy recipe! And the best part was that it smelled like I was baking pastries, thanks to the crust.
P.S. I used soy milk instead of regular milk because of my lactose intolerant dinner guest, and it still tasted great!
Leave a Comment