Grandma’s Classic Chicken Pot Pie Recipe

Grandma’s Classic Chicken Pot Pie

Oh, where do I even begin with my grandmother’s classic chicken pot pie? This dish is like a warm hug on a chilly day, a comforting blend of tender chicken, creamy sauce, and an abundance of veggies, all tucked under a flaky crust. My childhood is replete with memories of Saturday afternoons spent in her cozy kitchen, the air thick with the aroma of sautéed onions and garlic. Whenever she made this pot pie, the whole family would come running, lured by the enticing scents wafting through the house.

One of my fondest memories is the day I finally convinced her to let me help make the pie. I remember standing on a stool, my little hands trying to roll out the dough while she chuckled at my enthusiasm (and the mess I was making). That day, I learned more than just a recipe; I learned about family, tradition, and the joy of sharing food with loved ones.

Chicken pot pie holds a special place in my heart because it is more than just a meal; it symbolizes love, warmth, and togetherness. And let’s face it: who doesn’t love a dish that’s as delicious as it is comforting? Not to mention, it’s packed with nutrients from the vegetables and lean protein from the chicken, making it a well-rounded meal that even the pickiest eaters can’t resist.

With its rich flavors and comforting textures, this chicken pot pie is not just worth trying; it’s a recipe you’ll want to keep close to your heart. Whether you’re making it for a family gathering, a cozy dinner for two, or just because it’s a Tuesday, this dish will fill your home with warmth and deliciousness.

Grandma’s Classic Chicken Pot Pie Recipe Overview

Prep Time: 30 minutes

Cook Time: 45 minutes

Chill Time: None

Total Time: 1 hour 15 minutes

Servings: 6 servings

Ingredients

• • 1 lb boneless, skinless chicken breasts (cooked and shredded)

• • 1 cup carrots (diced)

• • 1 cup peas (fresh or frozen)

• • 1 cup potatoes (peeled and diced)

• • 1 cup onions (chopped)

• • 2 cloves garlic (minced)

• • 1/3 cup unsalted butter

• • 1/3 cup all-purpose flour

• • 1 ½ cups chicken broth

• • 1 cup milk

• • 1 tsp thyme (dried or fresh)

• • Salt and pepper to taste

• • 1 package refrigerated pie crusts (2 crusts)

Instructions

1. 1. Preheat your oven to 425°F (220°C).

1. 1. In a large skillet, melt the butter over medium heat. Add the onions and garlic, sautéing until the onions are translucent, about 3-4 minutes.

1. 1. Stir in the carrots, peas, and potatoes, cooking until they begin to soften, about 5 minutes.

1. 1. Sprinkle the flour over the vegetables and stir to combine. Cook for another minute to remove the raw flour taste.

1. 1. Gradually stir in the chicken broth and milk, whisking constantly until the mixture thickens. This should take about 5 minutes.

1. 1. Add the shredded chicken and thyme, seasoning with salt and pepper to taste. Remove from heat.

1. 1. Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken filling into the crust.

1. 1. Cover with the second pie crust. Seal the edges, and cut slits in the top to allow steam to escape.

1. 1. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. If the edges start to brown too quickly, cover them with strips of aluminum foil.

1. 1. Remove from the oven and let sit for at least 10 minutes before slicing. Enjoy!

Cooking Tips & Tricks

Here are a few of my favorite cooking secrets that make this pot pie foolproof:

• • Don’t rush the roux: When combining butter and flour, take your time to cook it until it’s bubbly and golden. This step helps to create a smooth and velvety sauce.

• • Chicken options: If you’re in a hurry, rotisserie chicken works great! Just shred it and mix it in—saves you a ton of time.

• • Veggie mix: Feel free to mix and match veggies based on what you have. Corn, green beans, or even mushrooms can be great additions.

Occasions When This Recipe Shines

This classic chicken pot pie is perfect for various occasions. It’s a go-to dish for family gatherings, a satisfying meal for those chilly winter evenings, and a delightful option for holiday dinners. Plus, it’s great for potlucks—everyone will be asking for the recipe!

Personal Touch

My grandmother always said, “Cooking for others is the best gift you can give.” Each time I pull this pot pie out of the oven, I think of her wisdom and the love she poured into her cooking. I hope you experience that same warmth and joy with every bite.

Conclusion

You should try this chicken pot pie not just for its incredible taste, but for the connections and memories it’ll create. There’s something magical about sharing a homemade meal, and this dish is sure to become a beloved recipe in your household. Whether it’s a special occasion or just a random weeknight, this chicken pot pie will warm your heart and fill your belly.

FAQs

Can I make this pot pie ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the fridge. When you’re ready to bake, roll out your pie crust and fill it up!

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results.

Can I freeze this dish?

Yes! Unbaked pot pie can be frozen. Just wrap it well in plastic wrap and then foil. Bake from frozen; you may need to add extra time.

What can I substitute for chicken?

If you’re looking for a vegetarian option, swap the chicken for chickpeas or sautéed mushrooms. You can also use turkey or beef for a different take.

What should I serve with chicken pot pie?

A light side salad or roasted vegetables complement the heartiness of the pot pie perfectly!

Happy cooking, my friends!