Golden, buttery crust. A creamy, savory chicken filling. Nothing fussy, just pure homestyle comfort in every bite. This is Mama’s Classic Chicken Pie, and it’s been a family favorite for generations.
It’s easy to make, a great way to use up leftover chicken, and even picky eaters go back for seconds.
When you’re craving something cozy and nostalgic, this is the one. One bite and you’ll see why we keep making it!
Why You’ll Love This Recipe
There’s so much to love about this chicken pie, but how simple it is might be my favorite part. With just a handful of ingredients, you get a cozy, nostalgic dinner.
It’s also wonderfully comforting. Tender chicken in a creamy filling is layered with golden, buttery crust strips for crust in every bite.
And it’s a picky-eater favorite and a great way to use up leftover chicken.
Let’s bake!
Ingredients You’ll Need
Mama’s chicken pie keeps things wonderfully simple.
- Chicken – a whole chicken or 3 large chicken breasts, cooked and shredded.
- Cream of Chicken Soup – the creamy base of the filling.
- Chicken Broth – thins the filling. Use the cooking liquid for extra flavor.
- Salt and Pepper – to season the filling.
- Frozen Pie Crusts – cut into strips for the layers.
- Butter – dotted on top for a golden, buttery crust.
Step-by-Step Instructions
First, cook the chicken. Place the chicken in a large pot, cover with water, and boil until tender. Remove it, save the cooking liquid, then chop or shred the meat.
Next, make the filling. Stir together the cream of chicken soup, broth, salt, and pepper. Add the chicken and mix well.
Now start layering. Preheat the oven to 400°F and spray a 9×9 baking dish. Spread half the filling in the dish, top with strips from one pie crust, and dot with 1 tablespoon butter.
Bake the first layer. Bake for 25 minutes until the crust starts to set.
Then add the second layer. Spread the remaining filling over the baked crust, top with the remaining crust strips, and dot with the remaining butter.
Finally, bake until golden. Bake for another 25 minutes, until golden and crispy. Let rest for 5 minutes before serving.
That’s it! Homestyle comfort in every bite.
Expert Tips
Use rotisserie chicken. It’s a great shortcut if you’re short on time.
Save the cooking liquid. Use it as the broth for richer flavor.
Brush with butter. A little melted butter on top makes the crust extra crispy.
Let it rest. Five minutes helps the filling set.
Recipe Variations
I love this pie as it is, but it’s easy to make your own.
Add a sprinkle of garlic powder or smoked paprika for extra flavor.
Stir frozen peas and carrots into the filling for a pot pie twist.
Use leftover turkey instead of chicken.
Storage & Reheating
Store leftovers covered in the refrigerator for 3 to 4 days.
Reheat in a 350°F oven until warmed through to keep the crust crisp.
Serving Suggestions
Serve with green beans, a crisp salad, or green bean casserole for a cozy dinner.
Cranberry sauce on the side adds a sweet-tart contrast.
Recipe FAQs
1. Can I use rotisserie chicken?
Yes! It’s a great time-saver.
2. Why bake it in two layers?
Baking the first crust layer helps it set, so you get crust throughout instead of a soggy middle.
3. Can I add vegetables?
Yes. Peas, carrots, or corn are great additions.
4. Can I make it ahead?
Make the filling ahead and assemble when ready to bake.
5. Can I freeze it?
Yes. Freeze the baked pie for up to 3 months and reheat in the oven.
You May Also Love
If Mama’s chicken pie has you craving more cozy comfort food, here are a few more favorites I think you’ll enjoy. They’re all hearty and family-friendly.
- Homemade Chicken Pot Pie – flaky crust and a creamy chicken filling.
- Creamy Chicken Pot Pie Casserole – all the pot pie flavor in an easy casserole.
- Paula Deen’s Amazing Chicken Casserole – a classic Southern comfort dish.
- Chicken and Stuffing Casserole – a comforting, crowd-pleasing bake.
- Easy Chicken and Dumplings – fluffy dumplings in a creamy broth.
Save a few of these for later, and you’ll always have something delicious to make!
Mama’s Classic Chicken Pie
Ingredients
- 1 whole chicken (or 3 large boneless chicken breasts)
- 1 can (10.5 oz.) cream of chicken soup
- 1 ½ soup cans of chicken broth (use the empty soup can to measure)
- ¼ tsp salt
- ½ tsp black pepper
- 2 frozen 9-inch pie crusts, thawed
- 2 tbsp butter
Instructions
- Cook the ChickenPlace the chicken in a large pot, cover with water, and bring to a boil. Let it cook thoroughly until tender. Once done, remove the chicken (but save the cooking liquid!), let it cool, then chop or shred the meat.
- Make the FillingIn a mixing bowl, stir together the cream of chicken soup, broth, salt, and pepper. Add the shredded chicken and mix until well combined.
- Assemble the First LayerPreheat your oven to 400°F. Lightly spray a 9x9 baking dish with cooking spray. Spread half of the chicken mixture evenly across the bottom of the dish.
- Add the First Crust LayerCut one of the pie crusts into strips and layer them over the filling. Dot with 1 tablespoon of butter.
- Bake the First RoundPlace the dish in the oven and bake for 25 minutes until the crust starts to set.
- Add the Second LayerRemove the dish from the oven and spread the remaining chicken mixture over the baked crust
- Top with the Final CrustLay the remaining pie crust strips over the top and dot again with the remaining butter.
- Bake Until GoldenReturn to the oven and bake for another 25 minutes, or until the top is golden brown and crispy. Let it rest for 5 minutes before serving.
