Looking for a cozy meal that brings back childhood memories? Grandma’s Chicken Pot Pie is the answer! This dish is a warm hug in a pie crust, filled with tender chicken, vibrant veggies, and a creamy sauce that’s sure to please everyone at the dinner table.
This Chicken Pot Pie is a true delight with its buttery pastry enclosing a hearty filling. The combination of flavors and textures is irresistible; imagine savory chicken mingling with sweet carrots and peas, all wrapped in flaky goodness. It’s the kind of meal that has the potential to become a family tradition, perfect for sharing stories and laughter over dinner.
Why should you make this comforting classic? It’s simple, delicious, and fits right into your busy schedule. With just a few ingredients and straightforward steps, you can whip up a dish that checks all the boxes: hearty, satisfying, and easy to prepare!
Why You’ll Love This Recipe
- Ready in about an hour: You’ll have a homemade meal on the table in no time.
- Made with pantry staples: Easy to find ingredients ensure that you can make this dish whenever a craving hits.
- Perfect for leftovers: Enjoy the same delicious flavors the next day, or freeze for later.
- Family favorite: Kids and adults alike will love this classic comfort food.
Ingredients for Grandma’s Chicken Pot Pie
- 1 lb chicken, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/3 cup flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pie crust (bottom and top)
Step-by-Step Instructions of Grandma’s Chicken Pot Pie
- Preheat the oven to 425°F (220°C) to get it ready for baking.
- Sauté the onions and garlic in a large pot over medium heat until the onions are translucent.
- Add the carrots and peas to the pot, cooking for a few more minutes until slightly softened.
- Stir in the flour, mixing well to coat the vegetables, and cook for 1-2 minutes to eliminate the raw flour taste.
- Pour in the chicken broth and milk, stirring constantly until the mixture thickens.
- Add the shredded chicken, thyme, salt, and pepper, mixing everything together until well combined.
- Spoon the filling into a pie dish, then cover with the top pie crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown and bubbly.
- Allow to cool for a few minutes before serving.
Tips for Success
- Make sure to let the filling cool a bit before adding the top crust; this helps the pie hold its shape.
- Use rotisserie chicken for an even quicker option; it’s already cooked and adds extra flavor.
- You can customize the veggies based on what you have potatoes, corn, or green beans all work well!
Substitutions & Variations of Grandma’s Chicken Pot Pie
To Make It Gluten-Free: Use a gluten-free pie crust and sub cornstarch for flour in the filling.
Variations:
- Add some herbs: A pinch of rosemary or sage can add depth to the flavor.
- Make it a veggie pot pie: Leave out the chicken and throw in your favorite vegetables for a hearty vegetarian option.
Storage Instructions of Grandma’s Chicken Pot Pie
Refrigerator: Store any leftovers in an airtight container for up to 5 days.
Freezer: This dish freezes beautifully just wrap it tightly and it will last for up to 3 months.
Make-Ahead: Prepare the filling a day ahead and store it in the fridge. Assemble and bake the next day for a quick dinner.
Frequently Asked Questions (FAQ) of Grandma’s Chicken Pot Pie
Can I use frozen vegetables? Yes, frozen peas and carrots work great in this recipe!
Is it necessary to cook the chicken beforehand? Cooking the chicken before helps achieve the right tenderness and ensures it’s fully cooked.
Can I make this pie in advance? Absolutely! Just assemble it ahead of time and cover it in the refrigerator until you are ready to bake.
Final Toughts
You’ll find Grandma’s Chicken Pot Pie not just a dish but a heartfelt experience shared with family. Gather your loved ones and enjoy a meal that will warm your hearts and fill your bellies. If you give this recipe a try, leave a comment and a star rating; we’d love to hear how it turned out!
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Grandma’s Chicken Pot Pie
A comforting Chicken Pot Pie filled with tender chicken, vibrant veggies, and a creamy sauce in a flaky crust.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
- 1 lb chicken, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/3 cup flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pie crust (bottom and top)
Instructions
- Preheat the oven to 425°F (220°C).
- Sauté the onions and garlic in a large pot over medium heat until translucent.
- Add the carrots and peas, cooking until slightly softened.
- Stir in the flour, mixing well to coat the vegetables, and cook for 1-2 minutes.
- Pour in the chicken broth and milk, stirring constantly until thickened.
- Add the shredded chicken, thyme, salt, and pepper, and mix well.
- Spoon the filling into a pie dish, cover with the top crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown and bubbly.
- Allow to cool for a few minutes before serving.
Notes
Let the filling cool before adding the top crust to help the pie hold its shape. Rotisserie chicken can be used for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None