A Cozy Embrace of Flavor: Grandma’s Classic Chicken Pot Pie
Growing up in my grandmother’s kitchen was like stepping into a scene from a comforting movie. The air was thick with the aroma of golden crust baking in the oven, mingled with savory notes of chicken simmering with a medley of vegetables. Saturday afternoons were spent gathered around the table, where laughter flowed as freely as the homemade gravy. This Chicken Pot Pie recipe is not just a dish; it’s a vivid tapestry of memories, stitched together by love and warmth.
As seasons change and the crisp air invites hearty meals, there’s nothing quite like a homemade chicken pot pie to bring family and friends together. Flaky, buttery crust envelops tender chicken and fresh veggies, culminating in a symphony of flavors that dance in your mouth. This timeless classic is one that’s sure to win over hearts and palates alike.
Why You’ll Love This Chicken Pot Pie
- Comforting & Hearty: A warm hug in pie form, perfect for chilly nights.
- Customizable: Use whatever chicken or vegetables you have on hand.
- Kid-Approved: Picky eaters love the creamy filling and flaky crust!
- Made with Love: A recipe passed down through generations.
- Freezer-Friendly: Make a double batch for easy weeknight dinners.
Ingredients
- 2 cups cooked chicken, diced
- 1 cup carrots, sliced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 2 tbsp butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (or homemade, if you’re feeling ambitious)
Step-by-Step Instructions
Prepare the Filling
- Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the onions, carrots, and potatoes. Cook until the vegetables are tender, about 5-7 minutes.
- Make the Sauce: Sprinkle the flour over the vegetables, stirring to coat. Slowly pour in the chicken broth and milk, stirring continuously until the mixture thickens, approximately 5 minutes.
- Add Chicken & Season: Stir in the cooked chicken, peas, garlic powder, thyme, salt, and pepper. Remove from heat.
Assemble the Pie
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Layer the Crusts: Place one pie crust into a 9-inch pie dish. Fill with the chicken mixture.
- Top It Off: Cover with the second pie crust, sealing the edges and making slits on top to allow steam to escape.
Bake to Perfection
- Golden Brown: Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly. Cool for a few minutes before serving.
Tips & Variations
- Protein Options: Swap in turkey or even vegetarian protein.
- Veggie Power: Use seasonal vegetables like green beans or corn.
- Dairy-Free Option: Substitute the milk with almond milk or a dairy-free cream.
- Spice It Up: Add a dash of hot sauce for a little kick!
Storage Instructions
- Refrigerate: Store covered in the fridge for up to 3 days.
- Freeze: Wrap tightly with plastic wrap and foil. It can last in the freezer for up to 2 months.
- Reheat: For best results, reheat in the oven at 350°F (175°C) until heated through, approximately 20-25 minutes.
Nutritional Information
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Calories per Serving: Approximately 300
- Servings: 6
Frequently Asked Questions
- Can I use rotisserie chicken?
- Absolutely! Rotisserie chicken makes for a quick and delicious filling.
- What if I don’t have pie crust?
- You can top this with biscuit dough or even mashed potatoes for a twist.
- How can I make this dish lighter?
- Use low-fat milk and less butter, and pack it with more vegetables.
- Can I prepare this in advance?
- Yes! You can prep the filling a day ahead and assemble just before baking.
Serving Suggestions or Pairings
Pair your chicken pot pie with a crisp green salad, a side of buttery mashed potatoes, or a glass of chilled white wine for a delightful meal.
Final Thoughts
Cooking doesn’t just feed the body; it nourishes the soul. I encourage you to make this chicken pot pie your own, perhaps adding a family twist reminiscent of your own memories. Don’t forget to share your version in the comments or tag me when you post it online. Happy cooking!
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Grandma’s Classic Chicken Pot Pie
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A cozy and comforting chicken pot pie filled with tender chicken, fresh vegetables, and a flaky pastry crust, perfect for chilly nights.
Ingredients
- 2 cups cooked chicken, diced
- 1 cup carrots, sliced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 2 tbsp butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (or homemade)
Instructions
- In a large skillet, melt the butter over medium heat. Add the onions, carrots, and potatoes. Cook until the vegetables are tender, about 5-7 minutes.
- Sprinkle the flour over the vegetables, stirring to coat. Slowly pour in the chicken broth and milk, stirring continuously until the mixture thickens, approximately 5 minutes.
- Stir in the cooked chicken, peas, garlic powder, thyme, salt, and pepper. Remove from heat.
- Preheat your oven to 425°F (220°C).
- Place one pie crust into a 9-inch pie dish. Fill with the chicken mixture.
- Cover with the second pie crust, sealing the edges and making slits on top to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly. Cool for a few minutes before serving.
Notes
Feel free to customize with seasonal vegetables or different proteins. Can be made in advance and frozen.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg