Comfort Food: Homemade Chicken Pot Pie Recipe

When I was growing up…one of the comfort foods that my mother made a lot for us was a big pan of homemade chicken pot pie. Sometimes she would make it in a big kettle on top of the stove and at other times she would prepare it in the slow cooker. While I prefer homemade pot pie dough squares, mom uses store-bought (now) when she’s makes it. When I make it, you bet…I’m rolling out the dough, cutting it into squares and tossing it into the chicken broth!

Anyway, mom spent a few days with us last week and whipped up her classic homemade chicken pot pie for all of us to enjoy. Here’s my mom’s recipe!

Classic Homemade Chicken Pot Pie Recipe

1 bag Pot Pie Squares
1 tablespoon butter, softened
1/2 cup diced celery
1/3 cup finely chopped onion
3 cups low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken breast halves
3 medium potatoes, cubed
1/2 cup carrots, sliced or chopped
2 tsp. parsley
salt & ground black pepper to taste
6 hard boiled eggs (peeled and sliced)

Cook the chicken in boiling water until done. Let cool and tear apart or chop into cubes. Cook cubed potatoes in boiling water (from the chicken you just cooked) until semi-done. Drain and set aside. Cook Pasta Pot Pie squares until semi-done, drain and set aside.

In a large stock pot combine the following: butter, celery, chopped onion, chicken broth, cubed cooked chicken, pot pie squares, cubed cooked potatoes and carrots. Add in your parsley, salt and ground black pepper to taste. Stir in the sliced hard boiled eggs.

Bring to a boil and then turn down on low to simmer for 45 minutes. Serve warm. Mom likes to serve it alongside her homemade dinner rolls that are smothered in melted honey butter.

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