Aunt Mollie'S Chicken Pot Pie
A comforting chicken pot pie filled with tender chicken, savory vegetables, and creamy mushroom soup, encased in flaky crust—perfect for family dinners or cozy gatherings.
Ingredients
Instructions
- Boil chicken until tender and falling off the bone.
- Separate the chicken from the bone.
- Save the soup stock for other uses.
- Thaw the ready-crust pie crusts while boiling the chicken.
- Sauté in oil the chopped celery and sautéed onion.
- Cook the carrots in the microwave for 15 minutes with lots of water.
- Drain the celery, onion, and carrots.
- Combine the deboned chicken with the sautéed vegetables and the can of cream of mushroom soup.
- Heat the mixture through in a saucepan.
- Pour the filling into the lower pie crust.
- Cover with the second pie crust.
- Prick holes in the top crust in your favorite pattern.
- Bake at 400°F for 45 minutes.
Tips & Substitutions
For a richer flavor, consider using homemade chicken stock instead of saving it for later. If you don't have cream of mushroom soup, you can substitute it with cream of chicken soup or make a simple white sauce with mushrooms. Feel free to add herbs like thyme or parsley for extra flavor. If you're short on time, pre-cooked rotisserie chicken works well in this recipe.
Serving Suggestions
Serve your chicken pot pie with a simple side salad or steamed vegetables for a balanced meal. A dollop of cranberry sauce can add a nice contrast to the savory filling. For a comforting dinner, consider pairing it with mashed potatoes or a warm bread roll. This dish makes for a hearty meal, perfect for family gatherings or cozy nights in.
Storage & Reheating
Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and place in a preheated oven at 350°F for about 20-25 minutes, or until heated through. For best results, you can also microwave individual slices, but the crust may not stay as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Mollie'S Chicken Pot Pie contains roughly 557 calories, with 10g protein, 69g carbohydrates, and 29g fat. It is an excellent source of vitamin A (154% of the Daily Value), dietary fiber (44% of the Daily Value), and potassium (27% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 661mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen mixed vegetables in place of fresh. Just make sure to thaw and drain them well before adding to the filling to avoid excess moisture, which could make the pie soggy.
How can I make the crust flakier?
To achieve a flakier crust, handle the pie dough as little as possible and keep all ingredients cold. You can also sprinkle a bit of ice water on the dough before rolling it out to help maintain its texture.
Is there a vegetarian version of this recipe?
Absolutely! You can replace the chicken with hearty vegetables like potatoes, mushrooms, and green beans, and use vegetable broth instead of chicken stock. Swap out the cream of mushroom soup for a homemade creamy sauce made with cashews or coconut milk for a delicious vegetarian pot pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).