Mom's Chicken Pot Pie | Lovefoodies (2024)

Mom's Chicken Pot Pie An old family recipe for homemade chicken pie in a delicious sauce and topped with biscuit mix. Comfort food at its best! This is a lovely recipe and full of fantastic flavors. This is a great recipe for using up cooked chicken leftovers, or indeed turkey if you have leftovers after Thanksgiving or Christmas time.

This delicious recipe has been generously shared by our Lovefoodies friend Sally.
Sally tells me it's a family favorite and was originally her Mom's recipe.

For this recipe, Sally has used store cupboard ingredients for convenience. Of course, when you have leftovers and you're looking to use them up, it's always handy to have a few cans of vegetables and soup in the cupboard. this will certainly help you to make a whole new dish using up leftovers and it will most definitely be delicious!

If you have leftover vegetables from your chicken or turkey dinner, feel free to use those instead of the canned vegetables. Keep to roughly the same quantities as stated in the ingredients and the proportions will work fine for you.

Mom's chicken pot pie is a great dish to serve up at potlucks, church dinners and parties. You can make large serving batches and easily transport in the trays and simply pop on the table for serving.

We've got lots of recipes using chicken so be sure to check out some more!

So let's get straight to the recipe and see how we make Mom's Chicken Pot Pie. Please enjoy!

Recipe by Sally Hall

Instructions

Preheat oven to 350F / 170 C / Gas 3
1. Cook chicken breasts in a large pot covered with water, lightly salt & pepper. Cook over medium-high heat for 45-60 minutes. Remove from water to cool, skin and debone and chop into bite-sized pieces.

2. Using a pan that will go into the oven use something like a Dutch Ovenor anoven-proof casserole dish8.5 x 11 inches and at least 3 inches deep. Start layering the chicken pot pie, using the chicken that you’ve just chopped.

3. Next add the entire can of drained carrots, peas, chopped/sliced mushrooms, chopped onion, and celery; in this order.

4. Hard boil the eggs for about 20 minutes, peel, and thinly slice. (You can purchase an egg slicer very cheap and works great for this recipe.) Now layer on top of the other vegetables in your Dutch Oven.

5. In a medium-sized saucepan, melt butter, add flour and a dash of salt; mix well with a whisk. Gradually add and mix both cans of soup and add one can at a time of the chicken broth/water; two cans usually does the trick. (Something else that I do is cook down the broth until it’s condensed into about this 2 can amount- it gives it a richer taste.)

Use a wire whisk to mix, add the salt and pepper mix well until you get a pourable soup and pour over the vegetables in your pot until the soup comes just to the bottom of the layered eggs.

I have a habit of overfilling these pans and invariably it will overrun the pan so a catch pan underneath covered with foil is a help.

6. Mix the biscuit mix with melted butter, salt and milk – again use the wire whisk to make a smooth pourable batter. Pour over the top – should cover almost completely.

7. Place Dutch Oven pan in the oven and bake for approximately 1 hour. The top should be golden brown and bubbly.

We'd love to hear from you and what you thought of our mom's chicken pot pie recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Below Sally has made two of her Chicken Pot Pies for Church. They're so popular and always requested! Well done Sally!

Recipe Card

Mom’s Chicken Pot Pie

Yield: 3 - 5

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Mom's Chicken Pot Pie An old family recipe and certainly comforting!

Ingredients

• 2-3 lbs or 1 -2 Kilo chicken breast – split with skin and bones
• 6 cups or 1.5 liters water / chicken broth, you will use this water to cook the chicken breasts – then use as your broth
• 10 & ¾ oz or 320 ml can Cream of chicken soup
• 10¾ oz or 320 ml can cream of celery soup
• 4 oz or 60g Stick butter
• 2-3 Tablespoons flour
• 10-16 oz or 280 g can sliced carrots, drained
• 10-16 oz or 280 g can sliced peas, drained
• 8 oz or 225 g package mushrooms, chopped or sliced
• 1 small onion, finely chopped
• 1 cup or 60 g celery, thinly sliced
• 4-6 EGGS-hard boiled, thinly sliced
• ½ -1 teaspoon SALT, more or less to your taste
• ½ teaspoon white / red or black pepper

TOPPING INGREDIENTS:

• 1 ounces package biscuit mix, 5½
• ½ teaspoon salt, more or less to your taste
• 1 cup or 230 ml milk
• ½ stick or 2 oz or 60 g butter

Instructions

1. Preheat oven to 350F / 170 C / Gas 3
2. Cook chicken breasts in a large pot covering with water, lightly salt & pepper. Cook over medium high heat for 45-60 minutes. Remove from water to cool, skin and debone and chop into bite sized pieces.
3. Using a pan that will go into the oven use something like a Dutch Oven or an oven proof casserole dish 8.5 x 11 inches and at least 3 inches deep. Start layering the chicken pot pie, using the chicken that you’ve just chopped.
4. Next add the entire can of drained carrots, peas, chopped/sliced mushrooms, chopped onion and the celery; in this order.
5. Hard boil the eggs for about 20 minutes, peel and thinly slice. (You can purchase an egg slicer very cheap and works great for this recipe.) Now layer on top of the other vegetables in your Dutch Oven.
6. In a medium sized sauce pan, melt butter, add flour and a dash of salt; mix well with whisk. Gradually add and mix both cans of soup and adding one can at a time of the chicken broth/water; two cans usually does the trick. (Something else that I do is cook down the broth until it’s condensed into about this 2 can amount- it gives it a richer taste.) Use a wire whisk to mix, add the salt and pepper mix well until you get a pourable soup and pour over the vegetables in your pot until the soup comes just to the bottom of the layered eggs.

I have a habit of overfilling these pans (kinda like a purse) and invariably it will over run the pan so a catch pan underneath covered with foil is a help.

1. Mix the biscuit mix with melted butter, salt and milk – again use the wire whisk to make a smooth pourable batter. Pour over the top – should cover almost completely.
2. Place Dutch Oven pan in oven and bake for approximately 1 hour . Top should be golden brown and bubbly.

Nutrition Information:

Yield: 5Serving Size: 1
Amount Per Serving:Calories: 1230Total Fat: 50gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 650mgSodium: 2145mgCarbohydrates: 37gFiber: 7gSugar: 13gProtein: 151g

Nutrition information isn’t always accurate