Mom's Chicken Pot Pie

Mom's Chicken Pot Pie is a classic and delicious comfort food dish that many people have fond memories of. While I don't have access to your specific mom's recipe, I can provide you with a general recipe for a traditional chicken pot pie that you can try at home. Feel free to adjust the ingredients and measurements to suit your taste!

Ingredients:

For the filling:

2 cups cooked chicken (rotisserie chicken or cooked and shredded chicken breasts work well)
1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
1/3 cup butter
1/3 cup all-purpose flour
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed (optional)
1/4 teaspoon dried thyme (optional)
1 3/4 cups chicken broth
2/3 cup milk

For the crust:

1 package refrigerated pie crusts (or homemade pie crust)

Instructions:

Preheat your oven to 425°F (220°C).
In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until it becomes translucent.
Stir in the flour, salt, black pepper, celery seed (if using), and dried thyme (if using) into the butter and onion mixture. Cook for a couple of minutes until the flour is well combined and slightly golden.
Gradually add the chicken broth and milk, stirring constantly to avoid lumps. Cook until the mixture thickens and starts to bubble.
Add the cooked chicken and frozen mixed vegetables to the saucepan, stirring until everything is well coated with the sauce. Let the filling simmer for a few minutes until the vegetables are partially cooked. If the filling becomes too thick, you can add a little more chicken broth to achieve your desired consistency.
Remove the saucepan from heat and let the filling cool slightly.
Roll out one of the pie crusts and fit it into the bottom of a 9-inch pie dish. Pour the chicken and vegetable filling into the pie crust.
Roll out the second pie crust and place it on top of the filling. Trim any excess dough and seal the edges by pressing them together with your fingers or a fork. You can also create a decorative edge by crimping the crust.
Cut a few slits on the top crust to allow steam to escape during baking.
Place the pie dish on a baking sheet (to catch any potential spills) and bake in the preheated oven for about 30-35 minutes or until the crust is golden brown and the filling is bubbling.
Once done, remove the chicken pot pie from the oven and let it cool for a few minutes before serving.