Indulge in the heartwarming classic of comfort food with Mama's Chicken Pot Pie, a delectable dish that embodies culinary nostalgia and savory delight. This iconic recipe features a luscious filling of tender chicken, an array of crisp and colorful vegetables, all enveloped in a creamy, flavorful sauce. Nestled beneath a golden-brown, flaky crust, each bite offers a symphony of textures and flavors that will transport you to a realm of pure culinary bliss. This article presents a collection of Mama's Chicken Pot Pie recipes, each offering unique variations to cater to diverse tastes and dietary preferences. From the classic version to gluten-free and vegetarian alternatives, these recipes provide a culinary journey that celebrates the versatility and timeless appeal of this beloved dish.
Let's cook with our recipes!
MOM'S CHICKEN POT PIE
Easy, beginner pot pie that your family will love.
Provided by Samantha Hamilton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- 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.
- Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
- 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.
- 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.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.2 g, Cholesterol 53 mg, Fat 25.9 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 9.5 g, Sodium 935.6 mg, Sugar 1.6 g
MAMA'S CHICKEN POT PIE
This is my mother's mouthwatering chicken pot pie. She makes it with a wonderful homemade pie crust recipe... which I can't find. So for now I just cheat and use a frozen pie shell.
Provided by LutieLu
Categories Savory Pies
Time 1h5m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Fry the potatoes, carrots and onions in the butter.
- In a separate bowl combine the cream of chicken soup, tyme, basil, marjoram, chicken and cheese.
- After the veggies are done, place them in the bowl and mix well with other ingredients.
- Pour into a deep casserole dish.
- Place a frozen pie shell on top of the dish and cut slits in the top of it.
- Place in the oven and bake for about 45 minutes.
Nutrition Facts : Calories 485.2, Fat 34.1, SaturatedFat 14.3, Cholesterol 45.2, Sodium 937.9, Carbohydrate 37.4, Fiber 3.5, Sugar 2.6, Protein 8.5
MAMA'S CHICKEN POT PIE
Love in a pie pan! Pot pies made regular appearances at our dinner table growing up. They were an easy way for Mama to use up leftovers. To me, they are the ultimate comfort food. You just can't beat flaky pastry, fresh veggies, rich gravy, and a great way to use up leftover meat! The recipe can be easily altered for beef...
Provided by Aurora McBee
Categories Savory Pies
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375*.
- 2. In a medium size pot, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and potatoes. Cook for 5-8 minutes, until onions begin to turn translucent.
- 3. While your vegetables are cooking, prepare 2-crust pie dough. (see first comment below for a link to my crust recipe) Roll out half, and place in a deep dish pie plate.
- 4. Add chicken to vegetables. Season with sage or thyme and pepper (don't add salt yet). Cook until chicken is no longer pink. (If using pre-cooked meat, cooking the meat again is not necessary)
- 5. Add chicken stock to vegetable/chicken mixture and bring to a boil. Mix cornstarch with 4-6 tablespoons of cold water and mix into boiling mixture. Return to boil and thicken to desired gravy consistency. Taste and add salt as needed.
- 6. Pour hot mixture into crust-lined pie plate.
- 7. Roll out top crust and place over mixture. Trim crusts, roll under, and crimp edges. Make 4-6 slits in top, place in oven and bake, 35-45 minutes, until crust is golden brown.
MAMA'S CHICKEN PIE
This is one of those chicken recipes that has very simple ingredients, is easy to make, and oh so delicious. Perfect for the picky eater. There's no veggies... just chicken. Layering the crust into the pie is a little different and what holds the pie together. This will quickly become a family favorite. It's also a great way to...
Provided by Janet Crow
Categories Casseroles
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. Place the chicken in a pot and cover with water, bring to a boil and cook thoroughly. Remove the chicken (save the cooking liquid), let cool and then chop up the meat.
- 2. In a mixing bowl stir together the soup, broth, salt, and pepper. Stir in the chicken, combine well.
- 3. Lightly spray a 9x9 baking dish with cooking spray. Spoon half of the chicken mixture into the bottom and spread around.
- 4. Then cover the mixture with a layer of the pie strips. Dot the strips with 1 Tbsp of butter.
- 5. Place in a 400 degree oven for 25 minutes.
- 6. Remove and spoon the remaining chicken mixture over the top.
- 7. Then place the remaining pie crust strips. Again, dot with 1 Tbsp butter.
- 8. Return to the oven for an additional 25 minutes or until golden brown. Remove and let sit 5 minutes before serving.
Tips:
- To achieve a golden crust, brush the tops of the individual pot pies with melted butter prior to baking.
- For a richer flavor, use chicken thighs instead of chicken breasts.
- To add a touch of smokiness, use paprika or smoked paprika in the seasoning mix.
- If you prefer a thicker filling, use a cornstarch or flour slurry to thicken the sauce before pouring it into the pot pies.
- Don't overfill the pot pies, as they will expand during baking.
- For a crispy crust, bake the pot pies at a high temperature for the first 15 minutes, then reduce the temperature to finish baking.
- Let the pot pies cool for at least 15 minutes before serving, to allow the filling to set.
Conclusion:
This collection of mouth-watering chicken pot pie recipes offers a delightful culinary experience for any occasion. With step-by-step instructions, insightful tips, and the flexibility to adapt to dietary preferences, these recipes ensure successful and flavorful results. The comforting aromas and rich flavors of these pot pies are sure to warm the hearts and satisfy the taste buds of all who indulge in them. So gather your ingredients, preheat your oven, and embark on a culinary journey that promises to create lasting memories and culinary masterpieces.
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