Sister Mary'S Chicken Pot Pie
Sister Mary's Chicken Pot Pie combines creamy chicken, mixed vegetables, and savory herbs encased in a flaky pie crust, delivering a comforting and hearty meal. Perfect for family dinners or cozy gatherings, its rich flavors and flaky crust make it a timeless classic that appeals to all ages.
Ingredients
Instructions
- Combine the cream of chicken soup, mixed vegetables, cooked dried chicken, milk, thyme, and black pepper in a bowl.
- Spoon the mixture into the prepared pie crust.
- Cover with the second thawed pie crust.
- Crimp the edges to seal the pie.
- Slit the top crust to allow steam to escape.
- Brush the top crust with the slightly beaten egg, if desired.
- Bake at 375°F (190°C) for 40 to 50 minutes until golden brown.
- Cool for 10 minutes before serving.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of Dijon mustard or a sprinkle of garlic powder to the filling. If you prefer, you can use leftover rotisserie chicken instead of dried chicken for added moisture and flavor. For a vegetarian option, substitute the chicken with extra mixed vegetables or use a meat alternative. Pairing this pot pie with a side salad can enhance the meal.
Serving Suggestions
This chicken pot pie is perfect for a cozy family dinner. Serve it alongside a fresh garden salad or roasted vegetables for a balanced meal. For a comforting touch, consider pairing it with a warm bowl of Nice Rice Casserole. This dish is also great for potlucks or gatherings, as it can easily be made ahead and reheated.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the pot pie with aluminum foil and warm it in the oven at 350°F (175°C) for about 20-25 minutes or until heated through. You can also microwave individual portions, but the crust may not stay as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Sister Mary'S Chicken Pot Pie contains roughly 777 calories, with 20g protein, 148g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (73% of the Daily Value), iron (71% of the Daily Value), and calcium (53% of the Daily Value). Note that it is relatively high in sodium, at 1357mg per serving (59% 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 make this chicken pot pie ahead of time?
Yes, you can prepare the filling and assemble the pie a day in advance. Just cover it tightly and refrigerate until you're ready to bake. You may need to add a few extra minutes to the baking time if you're starting with a cold pie.
Can I freeze Sister Mary's Chicken Pot Pie?
Absolutely! You can freeze the assembled but unbaked pot pie for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil. When ready to bake, you can cook it from frozen, adding about 10-15 minutes to the baking time.
What other vegetables can I use in this recipe?
Feel free to customize the vegetable mixture to your liking. Peas, corn, and diced potatoes work well. You can even add fresh vegetables like carrots or celery for added crunch and nutrition. Just ensure they are cooked before adding to the filling.
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).