A Heartwarming Taste of Home: Grandma’s Classic Chicken Pot Pie
There’s something undeniably magical about a kitchen filled with the rich aroma of freshly baked chicken pot pie. As a little girl, I would scamper beside my grandmother’s side as she prepared this comforting dish, her hands deftly rolling out the dough and stirring the pot with a wooden spoon, making the sounds of home and warmth. Every winter, as snowflakes spun down from the sky and nestled upon the rooftops, we would gather around the table as she pulled her golden crusted pot pie from the oven. Each slice revealed tender chunks of chicken and vibrant veggies enveloped in a creamy filling.
This recipe is not just about food; it’s a tradition steeped in love and comfort that fits perfectly for chilly evenings or holiday gatherings. It’s that warm hug on a plate, and trust me, every bite will evoke nostalgia. Let’s dive into the process of creating this timeless classic right in your own kitchen!
Why You’ll Love This Bouncy Ball
- Comforting & Satisfying: A delicious blend of flavors that brings warmth and joy.
- One-Pot Wonder: Minimal dishes means more time with family!
- Kid-Approved: A hit with both little ones and adults alike.
- Customizable: Easily modify the ingredients to suit your personal taste.
- Seasonal Goodness: Perfect for chilly nights or family celebrations.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup corn (fresh or frozen)
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp thyme
- 1 package refrigerated pie crusts (or homemade if you’re feeling adventurous)
Step-by-Step Instructions
Prepare the Filling
- Sauté Veggies: In a large skillet, add a tablespoon of butter over medium heat. Add onions, celery, and carrots, sautéing until softened, about 5-7 minutes.
- Make the Sauce: Sprinkle flour over the vegetables, stirring to combine. Gradually add chicken broth while whisking. This will create a thick sauce.
- Add Chicken and Cream: Stir in cooked chicken, heavy cream, peas, corn, thyme, salt, pepper, and garlic powder. Let it simmer for 5 minutes until everything is heated through.
Assemble the Pie
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Crust: Place one pie crust in the bottom of a 9-inch pie dish, pressing it firmly.
- Fill with Mixture: Pour the chicken filling into the crust, spreading evenly.
- Top with Crust: Place another pie crust over the filling, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Tips & Variations
- Swap Proteins: Use turkey or beef instead of chicken for a different twist.
- Vegetarian Option: Substitute chicken with tofu and use vegetable broth.
- Add Herbs: Fresh herbs such as rosemary or parsley can elevate the flavor profile.
- Crust Reminder: For a flaky crust, handle the dough as little as possible!
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Wrap tightly in foil or plastic wrap, and freeze for up to 2 months.
- Reheat: Bake from frozen at 375°F (190°C) for about 45 minutes or until heated through. For refrigerated, warm in a 350°F (175°C) oven until warm.
Nutritional Information
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Calories per Serving: 350
- Servings: 8
Frequently Asked Questions
- Can I use a homemade crust? Absolutely! A homemade crust will add a personal touch.
- What can I substitute for heavy cream? You can use half-and-half or a dairy-free alternative like coconut cream.
- How do I make it gluten-free? Substitute the flour with a gluten-free mix and choose gluten-free pie crusts.
- Can I make this ahead of time? Yes! Prepare the filling a day in advance and store it in the refrigerator. Assemble and bake the next day.
Serving Suggestions or Pairings
Pair this rich chicken pot pie with a crisp green salad or your favorite seasonal vegetables. For drinks, a chilled glass of white wine or hot apple cider complements the dish beautifully.
Final Thoughts
Cooking this chicken pot pie allows me to share a piece of my heritage while bringing everyone around the table. I encourage you to try this recipe and make it your own. Share your variations or favorite memories in the comments below and let’s celebrate the joy of cooking together! Happy baking!
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Grandma’s Classic Chicken Pot Pie
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: None
Description
A comforting and nostalgic chicken pot pie filled with tender chicken and vibrant veggies, perfect for chilly evenings and family gatherings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup corn (fresh or frozen)
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp thyme
- 1 package refrigerated pie crusts (or homemade)
Instructions
- In a large skillet, add a tablespoon of butter over medium heat. Add onions, celery, and carrots, sautéing until softened, about 5-7 minutes.
- Sprinkle flour over the vegetables, stirring to combine. Gradually add chicken broth while whisking to create a thick sauce.
- Stir in cooked chicken, heavy cream, peas, corn, thyme, salt, pepper, and garlic powder. Let it simmer for 5 minutes until heated through.
- Preheat your oven to 425°F (220°C).
- Place one pie crust in the bottom of a 9-inch pie dish, pressing it firmly.
- Pour the chicken filling into the crust, spreading evenly.
- Place another pie crust over the filling, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Notes
Feel free to customize with other proteins or veggies. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg