Mom's Famous Chicken Pot Pie

A Heartwarming Classic Straight from Mom’s Kitchen

Straight from the kitchen of our social media manager’s mom, this chicken pot pie is a true comfort-food classic. Packed with tender chicken, vegetables, and a creamy, savory filling, each bite tastes like a warm hug. Perfect for cozy weeknight dinners or anytime you need a little homemade love.

just the facts

Servings: 6–8 slices (based on two 9-inch pies)

Prep Time: 20–25 minutes (includes chopping and assembling filling)

Cook Time: 25 minutes (baking) + 10 minutes resting

ingredients

• 2, 9-inch pie crusts 

• Chopped up rotisserie chicken roughly 2 cups 

• 10 oz bag of frozen mixed veggies

• 1 can Cream of Chicken Soup

• ½ can diced potatoes

• 8 oz milk or half and half

• 1 egg

• ½ tsp dried thyme

• Salt and pepper to taste

Directions

1. Preheat the oven to 425 degrees.

   
   

2. Combine soup and milk.  Mix and cook over medium heat until slight boil.

   
   

3. Add frozen veggies and continue cooking for roughly 5 to 7 minutes.  You want the veggies to soften up. 

   
   

4. Add the chopped chicken, potatoes, and spices.  Continue to cook over medium heat until the sauce is thick and the veggies are softened.  

   
   

5. Place one crust in the bottom of the pie plate pressing firmly into place. 

   
   

6. Top with filling, then cover with the second pie crust and pinch the two crusts together. 

   
   

7. Brush lightly beaten egg onto the crust then cut your vent slits into the top crust to allow steam to escape. 

   
   

8. Cover the edge with edge protector and place in oven.

   
   

9. Cook in preheated oven for 25 minutes, give or take a few depending on the heat of your oven. 

   
   

10. Once nicely browned on top remove from the oven and let sit for 10 minutes.

11. Dig in and ENJOY!

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