Mom’s Chicken Pot Pie

Chicken Pot Pie is one of my favorite comfort foods. My mom’s recipe uses ingredients easily kept on hand and makes for a perfect last-minute weeknight meal. I like to make a double batch and freeze half of the filling for a thaw-and-bake meal for another day. The frozen filling comes right back to life and is full of flavor.

 


Mom’s Chicken Pot Pie

  • 1 (10 oz.) pkg frozen vegetables
  • 3 c. cubed chicken
  • 1 Tbs. oil
  • 1/4 c. butter
  • 1/3 c. flour
  • 1/8 tsp. pepper
  • 1/2 tsp. salt
  • 1/4 tsp. sage
  • 2 c. water
  • 3/4 c. milk
  • 1 Tbs. chicken baste
  • pie crust dough / biscuit dough / cracker crumbs

Cook frozen vegetables according to package. In deep frying pan cook cubed chicken in oil. Once no longer pink melt in butter then mix in flour and spices. Stir in water briskly until lumps are gone then add milk and chicken baste. Heat until bubbly then pour into baking dish. Top with prepared pie crust dough, biscuit dough or cracker crumbs. Bake at 450º for 10-12 min


 

Illustrated Chicken Pot Pie Recipe Artwork

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