• Home
  • About The Girl
    • Privacy
    • Cookie Policy
    • Disclosure
  • Contact Me
  • Recipes
    • Main Course
    • Desserts
    • Cakes
    • Candies & Sweets
    • Cookies, Brownies & Bars
    • Pies & Pastries
    • Party
    • Slow Cooker
    • Holidays
    • Easter
    • Halloween
    • Holiday Cook Outs
    • Mardi Gras
    • Thanksgiving & Christmas
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Girl Raised in the South

Grits, Gravy and the SEC



Mama’s Chicken Pot Pie

by Debbie

Twitter Facebook Pinterest

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my links.

Jump to Recipe

This time of year I long for comfort.  One of the best ever comfort foods comes straight from my mama’s kitchen. Mama’s Chicken Pot Pie (with a few easier steps) is sure to please even your pickiest eater.  And its even beautiful enough to take center stage when you have guests!  Mama made her crusts from scratch,  and while I love homemade pie crusts, sometimes you just need to substitute a frozen or refrigerated crust for time sake. So, I’m giving you the substitute crust version here; its easy enough for a midweek dinner. The fillings are the same for both versions, take your pick! Either way you’ll love it!

mama's chicken pot pie

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
mama's chicken pot pie

My Mama’s Chicken Pot Pie


  • Author: Debbie Lawrence
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 85 minutes
  • Yield: 6 -8 1x
Print Recipe
Pin Recipe

Description

Old Fashioned Comfort Food Made Simple


Scale

Ingredients

The Crust

  • 1 box refrigerated pie crusts OR
  • 2 Marie Callenders® frozen deep dish pie crusts (defrosted and placed in refrigerator OR)
  • 1 17.3-oz. package frozen puff pastry sheets, thawed

The Filling

  • 1/2 can Campbells’ Cream of Mushroom with Roasted Garlic Soup
  • 1/2 can Campbells’ Cream of Chicken Soup
  • 10 0 z Chicken Stock (preferrably home-made but pre-packaged will do)
  • 1/2 teaspoon poultry seasoning
  • 1/4 cup all purpose flour
  • 1/4 cup half and half
  • 1 tablespoon butter
  • 1 cup yellow onions (chopped (1 onions))
  • 2 cups medium-diced carrots (blanched for 2 minutes)
  • 1 10-ounce package frozen peas (2 cups)
  • 1 idaho potato peeled and diced
  • sea salt
  • coarse ground black pepper
  • 3 cups chopped cooked chicken

Instructions

  1. Preheat oven to 375 degrees.

For The Crust

  1. Meanwhile roll out refrigerated crust for the bottom crust and place into 9-inch deep crust pie pan. OR
  2. Remove one defrosted pie crust from refrigerator and allow to come to room temp on counter after fitting into a 9-inch deep crust pie pan OR
  3. Roll each puff pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep-dish pie plate.

Filling

  1. In a large mixing bowl whisk together the chicken stock, soups and poultry seasoning (set aside)
  2. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
  3. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
  4. Add the soup mixture to the pot , stirring constantly for one 1minute more until it begins to thicken.
  5. Add half and half, salt and pepper, as you continue to stir.
  6. Remove from heat.
  7. Add in the chicken and veggies and mix well returning to low heat for approximately 2 more minutes being certain ingredients are mixed well.
  8. Remove from heat again
  9. Spoon mixture into prepared pie pan and level as needed.

Prepared Top Crust Options

  1. Place remaining piecrust over filling; fold edges under, sealing to bottom crust, and crimp. Cut 4 to 5 slits in top of pie for steam to escape. Place pie on a jelly-roll pan.

Puff Pastry Top Crust Option

  1. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 Tbsp. water, and brush over top of pie.

To Cook

  1. Bake at 375° on lower oven rack 50 minutes. Brush lightly with melted butter and return to oven (covering the edges if needed to prevent burning)
  2. and bake 5 minutes or until filling is bubbly and crust is golden brown.
  3. Allow to cool 15 minutes.
  • Category: Main
  • Cuisine: Southern

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Favorite Things

Twitter Facebook Pinterest

Categories: Comfort Foods, Main Course, Recipes

the PREVIOUS POST
the NEXT POST

Related Posts

You'll Love These Too!

mojito tart
Mojito Tart {With Homemade Lime Curd}
Southern Pimento Cheese Recipe
Southern Pimento Cheese Recipe
creamy caramel fudge
Creamy Caramel Fudge

Comments

  1. Linda says

    May 9, 2014 at 12:54 am

    Made this tonight with the following changes: used 1/2 golden mushroom instead of 1/2 cream of mushroom, had only 8.5 oz broth and a 12 oz bag of frozen peas, carrots and corn. This turned out great. Best pot pie I’ve ever made. I used pkg. pie crust (Pillsbury, I think).

Looking for something?

You Loved These!

  • Nona's Authentic Lasagna RecipeNona’s Authentic Lasagna Recipe
  • Authentic  Southern Fried ChickenAuthentic Southern Fried Chicken
  • The Perfect Bloody MaryThe Perfect Bloody Mary
  • Cucidati Sicilian Fig CookiesCucidati Sicilian Fig Cookies

Subscribe NOW
AND Get Access
To All The Goodies!

The Links

  • Recipes
  • About
  • Blog
  • Legal

Subscribe Now

Get Our Latest Straight To Your Inbox

Copyright © 2021 · Girl Raised in the South· Built with Heart+Soul

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
SettingsAccept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.