"Got this recipe from my mother-in-law when I was just married. It's my husband's favorite, I always make it for his bday!"

 

Classic Chicken Pot Pie

A treasured family recipe passed down from my mother-in-law, perfect for celebrating special occasions like my husband’s birthday.

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Introduction: A Family Heirloom Recipe

When I got married, one of the most meaningful gifts I received was this recipe from my mother-in-law. It wasn’t just a set of cooking instructions — it was a treasure trove of memories, tradition, and love. My husband adores this dish, and every year on his birthday, I prepare it with the same care and affection that my mother-in-law did.

This Classic Chicken Pot Pie is the epitome of comfort food — a flaky, buttery crust enveloping a creamy, savory filling bursting with tender chicken, vegetables, and herbs. It’s hearty and satisfying, the kind of meal that warms the soul and brings everyone to the table with smiles.

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The Story Behind the Recipe

This chicken pot pie recipe has been a staple in our family for decades. My mother-in-law told me how she learned it from her own mother, and how it was served at countless family gatherings. She shared little tips — like how to get the crust perfectly golden, or how to make the filling just right so it’s rich but not too heavy.

When I made this for my husband for the first time after we got married, it was a hit! Now it’s a birthday tradition, but honestly, we love it any time of year.

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Ingredients

For the Pie Crust (Double Crust)

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon sugar

• 1 cup (2 sticks) unsalted butter, cold and cubed

• 6-8 tablespoons ice water

For the Filling

• 4 cups cooked chicken, shredded or diced (rotisserie chicken works well)

• 1 cup carrots, diced

• 1 cup celery, diced

• 1 cup frozen peas

• 1 cup potatoes, diced (optional)

• 1 medium onion, chopped

• 4 cloves garlic, minced

• ½ cup unsalted butter

• ½ cup all-purpose flour

• 2 ½ cups chicken broth

• 1 cup whole milk or heavy cream

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and freshly ground black pepper to taste

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Equipment Needed

• Large mixing bowl

• Food processor or pastry cutter (for crust)

• Large skillet or saucepan

• 9-inch deep-dish pie plate or casserole dish

• Rolling pin

• Whisk

• Wooden spoon or spatula

• Measuring cups and spoons

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Step-by-Step Instructions

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Part 1: Prepare the Pie Crust

Step 1: Mix Dry Ingredients

• In a large bowl, whisk together the flour, salt, and sugar.

Step 2: Cut in Butter

• Add cold cubed butter to the flour mixture.

• Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Step 3: Add Ice Water

• Sprinkle ice water, 1 tablespoon at a time, over the flour mixture.

• Toss gently with a fork after each addition until the dough just begins to come together.

Step 4: Form Dough and Chill

• Gather dough into two balls (one slightly larger for the bottom crust).

• Flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.

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Part 2: Make the Filling

Step 5: Cook the Vegetables

• In a large skillet over medium heat, melt butter.

• Add onions, carrots, celery, and potatoes. Cook, stirring occasionally, until vegetables soften (about 7-10 minutes).

• Add garlic, cook 1 more minute.

Step 6: Make the Roux

• Sprinkle flour over the vegetables and stir well to coat.

• Cook for 2 minutes, stirring constantly, to remove the raw flour taste.

Step 7: Add Liquids and Herbs

• Gradually whisk in chicken broth and milk, stirring constantly to avoid lumps.

• Add thyme, rosemary, salt, and pepper.

Step 8: Simmer the Filling

• Cook until the mixture thickens and becomes creamy (about 5-7 minutes).

• Stir in cooked chicken and frozen peas. Remove from heat.

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Part 3: Assemble and Bake

Step 9: Preheat Oven

• Preheat your oven to 400°F (200°C).

Step 10: Roll Out Crust

• On a floured surface, roll out the larger dough disc to fit your pie plate.

• Carefully transfer to pie plate and trim edges.

Step 11: Add Filling

• Pour the chicken filling into the crust.

Step 12: Top Crust

• Roll out the second dough disc and place over filling.

• Trim edges, pinch together to seal, and crimp edges decoratively.

Step 13: Vent and Egg Wash

• Cut slits in the top crust for steam to escape.

• Brush with beaten egg or milk for a golden finish.

Step 14: Bake

• Bake for 35-45 minutes, or until crust is golden brown and filling is bubbly.

• If edges brown too fast, cover with foil halfway through.

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Step 15: Cool and Serve

• Let pie cool for 10-15 minutes before serving to set the filling.

• Slice and enjoy the delicious, comforting flavors.

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Tips and Tricks for the Perfect Chicken Pot Pie

• Use cold butter and ice water for flaky crust.

• Don’t overwork the dough — handle it just enough to come together.

• Use cooked chicken from rotisserie or leftover roasted chicken for convenience and flavor.

• Add a splash of white wine or sherry to the filling for complexity.

• Make ahead: Pie can be assembled a day ahead and refrigerated before baking.

• Freeze: Bake completely, cool, then freeze individual portions for easy meals.

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Variations

• Vegetarian: Replace chicken with mushrooms and add more vegetables.

• Cheesy: Stir in shredded cheddar or gruyere cheese into the filling.

• Spicy: Add a pinch of cayenne or smoked paprika to the filling.

• Herb variations: Experiment with sage, tarragon, or basil.

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Nutritional Information (Approximate per serving)

• Calories: 450-550

• Protein: 30g

• Fat: 25g

• Carbohydrates: 35g

• Fiber: 3g

• Sodium: Variable depending on broth and salt added

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Troubleshooting Common Problems

Problem	Cause	Solution
Crust tough or dry	Overworked dough or too little fat	Handle dough gently, use cold butter
Soggy bottom crust	Filling too wet or crust not prepped	Drain filling excess liquid, blind bake crust partially if needed
Filling too runny	Not enough flour or thickening time	Cook filling longer to thicken
Uneven crust browning	Oven temperature uneven	Use oven thermometer, rotate pie halfway