A Hug Served Hot — The Smell That Made Every Sunday Special
Every home has a recipe that defines comfort. For me, it was my mom’s Chicken Pie — a rich, creamy, baked dish that perfumed the house with warmth every Sunday.
This isn’t your typical crusted pie. It’s a baked chicken casserole layered with tender meat, velvety white sauce, potatoes, eggs, and cheese — a beautiful fusion of American and continental influences, with a subtle Pakistani touch in its seasoning.
My mom made hers with whole bone-in chicken pieces and a dash of ketchup for sweetness and tang. I’ve modernized it with boneless chicken and tomato paste with a hint of sugar to create the same comforting depth, but with a smoother texture and cleaner flavor.
It’s hearty, nostalgic, and deeply satisfying — a dish that feels like home in every bite.
Why You’ll Love This Recipe
• Perfectly balanced: Creamy, savory, slightly tangy, with a gentle kick from the spices.
• Family favorite: Makes the whole house smell like comfort.
• Modern twist: Boneless chicken, tomato paste, and well-seasoned layers keep it flavorful and fuss-free.
• Make-ahead friendly: Perfect for family dinners, gatherings, or when you just need a little culinary nostalgia.
Ingredients
Chicken Filling
• 1½ lbs boneless chicken breast and thighs, cut into cubes
• 1 small onion, diced
• 3 cloves garlic, crushed
• 2 tsp Worcestershire sauce
• 1 tbsp tomato paste
• 1½ tsp sugar
• 2 tsp mustard
• 1½ tsp salt
• 1½ tsp black pepper
• 1½ tsp paprika
• 1½ tsp crushed red pepper
• 1 tbsp butter
• ¼ cup water
• 1 cup frozen carrots and peas
• 2 tsp avocado oil
For Layering
• 2 boiled potatoes, sliced
• 3 boiled eggs, sliced
• ½ cup mozzarella
For the White Sauce
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup milk
• Salt to taste
• ½ tsp black pepper
• ¼ tsp freshly grated nutmeg
Instructions
Step 1: Cook the Chicken
1. Heat avocado oil in a wok or deep skillet.
2. Add chicken and cook until it changes color.
3. Move the chicken to one side of the pan, add onions and garlic, and sauté until translucent.
4. Stir in Worcestershire sauce, tomato paste, mustard, sugar, and all the spices.
5. Mix well, then add ¼ cup of water. Cover and cook for 8–10 minutes until the chicken is tender.
6. Add frozen carrots and peas; cook a few minutes more until softened.
Step 2: Prepare the White Sauce
1. In a saucepan, melt butter over low heat.
2. Add flour and whisk for 1–2 minutes until fragrant.
3. Slowly pour in milk, whisking constantly to prevent lumps.
4. Once thickened, season with salt, pepper, and nutmeg. Remove from heat.
Step 3: Assemble & Bake
1. Preheat oven to 350°F (175°C).
2. In a baking dish, layer the chicken mixture evenly.
3. Top with sliced potatoes and eggs.
4. Sprinkle half of the cheese.
5. Pour white sauce on top, spreading evenly.
6. Finish with the remaining cheese.
7. Bake for 15–20 minutes until golden and bubbly.
How to Serve
Serve hot with crusty bread or garlic bread, and a hearty salad made with sturdy greens like arugula, kale, or spinach.
Dress the salad with lemon vinaigrette or balsamic reduction — the acidity cuts beautifully through the creamy richness of the pie.
Recipe Notes
• Use a mix of dark and white chicken meat for the best flavor and tenderness.
• If you prefer a touch of sweetness like my mom’s original, you can add 1–2 tsp of ketchup instead of tomato paste.
• Don’t skip the nutmeg — it’s what gives the white sauce its classic continental flavor.
• This dish reheats well; store leftovers covered in the refrigerator for up to 3 days.
A Legacy in Every Bite
This Chicken Pie is more than a meal — it’s a legacy of flavor, comfort, and love.
It’s my mom’s recipe reborn in my kitchen, reminding me that traditions don’t fade — they just evolve, one bite at a time.
A Sunday Tradition: Mom’s Chicken Pie Recipe
5
servings15
minutes30
minutes380
kcalA creamy, comforting baked chicken pie inspired by my mom’s Sunday tradition — rich, flavorful, and full of warmth.
Ingredients
1 1/2 lbs 1 1/2 boneless skinless chicken breast and thighs, cut into cubes
1 small 1 onion, diced
3 cloves 3 garlic, crushed
2 tsp 2 Worcestershire sauce
1 tbsp 1 tomato paste
1 tsp 1 sugar
2 tsp 2 mustard
1 1/2 1 1/2 salt
1 1/2 tsp 1 1/2 black pepper
1 1/2 tsp 1 1/2 paprika
1 1/2 tsp 1 1/2 crushed red pepper
1 tbsp 1 butter
1/4 Cup 1/4 water
1 cup 1 frozen carrots and peas
2 tbsp 2 avocado oil
- For Layering
2 medium 2 boiled potatoes, sliced
3 3 boiled eggs, sliced
1 cup 1 mozzarella
- For White Sauce
2 tbsp 2 butter
2 tbsp 2 all-purpose flour
1 cup 1 milk
1/2 tsp 1/2 Salt to taste
1/2 tsp 1/2 black pepper
1/4 tsp 1/4 freshly grated nutmeg
Directions
- Heat avocado oil in a wok and add chicken. Cook until color changes.
- Push chicken to one side; add onions and garlic, sauté until soft.
- Add Worcestershire sauce, tomato paste, mustard, sugar, salt, pepper, paprika, and red chili flakes. Mix well.
- Add ¼ cup water, cover, and cook for 8–10 minutes until chicken is tender.
- Stir in frozen peas and carrots; cook for a few more minutes.
- In a saucepan, melt butter, add flour, and whisk for 1–2 minutes.
- Gradually pour in milk while whisking; cook until thick.
- Season with salt, pepper, and nutmeg.
- Preheat oven to 350°F.
- 10.tIn a baking dish, layer chicken, then potatoes, then eggs.
- 11.tAdd half the cheese, pour white sauce, and top with remaining cheese.
- 12.tBake uncovered for 15–20 minutes until golden and bubbly.
- 13.tServe hot with crusty bread or garlic bread and a hearty salad with lemon vinaigrette.
