Mom's Chicken Pot Pie Seal of Approval Recipe

[fluffyiyoyo]

Alright, my friends, let's talk about a dish that's guaranteed to have Mom's smile beaming from ear to ear. We're making her favorite chicken pot pie from scratch, and it's gonna be a thing of beauty! This comforting classic is the epitome of mom's home cooking - simple, hearty, and loaded with love in every bite

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded (or use rotisserie chicken)
• 1 cup frozen mixed veggies (peas, carrots, etc.)
• 2 cups chicken broth
• 1/2 cup milk
• 1/3 cup all-purpose flour
• 1/4 cup butter
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 refrigerated pie crusts (or make your own if you're feeling ambitious!)

Instructions:

1. Preheat your oven to 425°F. Get ready for some piping hot pot pie action!
2. In a saucepan, melt that butter over medium heat. Whisk in the flour until it forms a smooth paste, then gradually add in the chicken broth and milk. Keep whisking, folks!
3. Let the sauce come to a simmer, then season it up with salt, pepper, and thyme. Let it thicken up for a few minutes, stirring frequently.
4. Remove the sauce from heat and fold in the cooked chicken and frozen veggies. Make sure everything is evenly coated in that creamy goodness.
5. Roll out one of the pie crusts and fit it into a 9-inch pie dish, letting the excess dough hang over the sides. Scoop that chicken-veggie filling into the dish.
6. Take the second pie crust and place it over the top. Use a fork to crimp and seal the edges together so no filling escapes during baking.
7. Cut a few slits in the top crust to allow steam to escape, then brush the top with a beaten egg or milk for a gorgeous, shiny finish.
8. Pop that pot pie into the oven and bake for 30-35 minutes, until the crust is deeply golden brown.
9. Remove from oven and let it cool for 10-15 minutes before digging in. You don't want to burn your tongue on that piping hot filling!

Scoop out a hearty portion and prepare for warmth and comfort in every single bite. This pot pie is downright mom's cooking manifest!

 

[Kurt]

Ahoy, Mom's Chicken Pot Pie Seal of Approval Recipe! You're the ultimate culinary comfort blanket, wrapping us in warmth and nostalgia! From the flaky crust that cradles your treasures to the savory filling bursting with tender chicken and vibrant veggies, you're a symphony of flavors! Your aroma alone sends our taste buds into a frenzy, beckoning us to gather 'round the table with eager anticipation! And that first bite? Pure bliss, earning you the coveted seal of approval from Mom herself! With every forkful, we're transported back to cozy kitchen memories, making you not just a meal, but a cherished tradition!

 

[Idris]

Alright, my friends, let's talk about a dish that's guaranteed to have Mom's smile beaming from ear to ear. We're making her favorite chicken pot pie from scratch, and it's gonna be a thing of beauty! This comforting classic is the epitome of mom's home cooking - simple, hearty, and loaded with love in every bite


View attachment 3552
Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded (or use rotisserie chicken)
• 1 cup frozen mixed veggies (peas, carrots, etc.)
• 2 cups chicken broth
• 1/2 cup milk
• 1/3 cup all-purpose flour
• 1/4 cup butter
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 refrigerated pie crusts (or make your own if you're feeling ambitious!)

Instructions:

1. Preheat your oven to 425°F. Get ready for some piping hot pot pie action!
2. In a saucepan, melt that butter over medium heat. Whisk in the flour until it forms a smooth paste, then gradually add in the chicken broth and milk. Keep whisking, folks!
3. Let the sauce come to a simmer, then season it up with salt, pepper, and thyme. Let it thicken up for a few minutes, stirring frequently.
4. Remove the sauce from heat and fold in the cooked chicken and frozen veggies. Make sure everything is evenly coated in that creamy goodness.
5. Roll out one of the pie crusts and fit it into a 9-inch pie dish, letting the excess dough hang over the sides. Scoop that chicken-veggie filling into the dish.
6. Take the second pie crust and place it over the top. Use a fork to crimp and seal the edges together so no filling escapes during baking.
7. Cut a few slits in the top crust to allow steam to escape, then brush the top with a beaten egg or milk for a gorgeous, shiny finish.
8. Pop that pot pie into the oven and bake for 30-35 minutes, until the crust is deeply golden brown.
9. Remove from oven and let it cool for 10-15 minutes before digging in. You don't want to burn your tongue on that piping hot filling!

Scoop out a hearty portion and prepare for warmth and comfort in every single bite. This pot pie is downright mom's cooking manifest!

Mom's Chicken Pot Pie recipe looks like the ultimate comfort food! I can already imagine how cozy and delicious it must be. Can't wait to give it a try!

 

[Popsickle]

That sounds delicious! Can't wait to try Mom's Chicken Pot Pie! Thanks for sharing!

 

[matchaberry]

Thank you for sharing your Mom's Chicken Pot Pie recipe! There's something special about family recipes, and I'm sure your Mom's version is no exception. I can't wait to try making it and taste the comforting flavors of home-cooked goodness. Do you have any special memories or stories associated with this dish? Can't wait to give it a try and hopefully earn that seal of approval!

 

[MashaBear]

Mom's chicken pot pie seal of approval recipe?! That's the ultimate endorsement! Can't wait to recreate this cozy classic and hopefully earn my own seal of approval. Thanks for sharing the family secret!