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Mom's Chicken Pot Pie

Rated as 4.69 out of 5 Stars
36

"Easy, beginner pot pie that your family will love."
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Ingredients

1 h 5 m servings 439
Original recipe yields 8 servings (1 deep-dish pie)

Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
  3. Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
  4. Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
  5. Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
  6. Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 439 calories; 25.8 35.2 16.9 53 891 Full nutrition

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Reviews

Read all reviews 259
  1. 345 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I sauteed about 1/2 cup of chopped celery along with the onion and made this using fresh carrots and skipped the peas and potatoes because I was out. I have an onion hater in the house so I grat...

Most helpful critical review

Definitely not the Chicken Pot Pie my mom made. My suggestions: add some thyme, sage & other herbs, omit the canned veggies & use steamed fresh or frozen for better flavor & nutrients, add saut...

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I sauteed about 1/2 cup of chopped celery along with the onion and made this using fresh carrots and skipped the peas and potatoes because I was out. I have an onion hater in the house so I grat...

Came out absolutely perfect. Winter comfort food. If you're not too bothered about calories you should try this: I dismissed the milk and the chicken broth and instead added a can of Campbell's...

Just made this tonight with a few small modifications. I used a bag of frozen mixed veggies and I cut up Russett potatoes instead of the ones from the can. My husband said it was the best pot pi...

This was the easiest chicken pot pie I have ever made. My family really loves this. I did not have any canned carrots so when I boiled the chicken breast I added carrots to the water along with ...

Followed the recipe with these exceptions:. Instead of chicken broth and milk, I took someone else's suggestion and added a can of condensed cream of chicken soup and 1 c of chicken broth. I co...

It was delish!!!! :) I made it gluten free and it was awesome:)

This was an excellent beginners recipe. To add more flavor, I added 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and 1/4 teaspoon thyme. I also precooked the bottom pie crust for about 4 minut...

As a citizen of the USA living in Sweden with my Swedish husband and our teenage refugee from Afghanistan (plus two of his friends), no one else in my family had ever before encountered Chicken ...

Definitely not the Chicken Pot Pie my mom made. My suggestions: add some thyme, sage & other herbs, omit the canned veggies & use steamed fresh or frozen for better flavor & nutrients, add saut...