Grandma's Chicken Pot Pie Recipe
Description
Grandma's Chicken Pot Pie is a classic comfort food that is sure to put a smile on your face. This classic dish is made with a creamy chicken and vegetable filling, topped with a flaky, golden-brown crust. The perfect combination of savory and sweet, this recipe is sure to be a hit at your next family gathering. Whether you're in the mood for a hearty dinner or a comforting lunch, this recipe is sure to satisfy.
Prep Time
This recipe takes about 30 minutes of prep time. You'll need to prepare the vegetables and make the filling, as well as the crust. Once everything is prepped, the assembly and baking of the chicken pot pie should only take about 15 minutes.
Cook Time
The chicken pot pie needs to cook for about 45 minutes in a 375°F preheated oven. The crust should be golden-brown and the filling should be bubbling when it is finished. It's best to check the temperature of the filling with a thermometer to make sure it is cooked through – you want it to reach 165°F.
Ingredients
For the filling:
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked, shredded chicken
- 1 cup frozen peas and carrots
For the crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter, cubed
- 1/2 cup cold water
Instructions
1. Preheat the oven to 375°F. Grease a 9-inch pie plate with butter or non-stick cooking spray.
2. To make the filling, melt the butter in a large skillet over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring often, until the vegetables are tender, about 5 minutes.
3. Add the flour and stir to coat the vegetables. Slowly stir in the chicken broth and half-and-half. Add the thyme, parsley, salt, and pepper. Stir until the mixture is thick and bubbly. Add the chicken and frozen vegetables and cook for an additional 5 minutes.
4. Transfer the filling to the prepared pie plate. Set aside.
5. To make the crust, combine the flour and salt in a medium bowl. Cut the butter into the flour until the mixture resembles coarse crumbs. Slowly add the water and stir with a fork until the dough comes together. Divide the dough in half and roll each half out on a lightly floured surface into a circle that is slightly larger than the pie plate.
6. Place one of the circles of dough over the filling in the pie plate. Trim the edges of the dough and crimp with a fork. Cut a few slits in the top of the dough for ventilation.
7. Place the pie plate on a baking sheet. Bake for 45 minutes, or until the crust is golden-brown and the filling is bubbling. Let cool for 10 minutes before serving.
Equipment
- Large skillet
- 9-inch pie plate
- Baking sheet
Notes
If you don't have a thermometer, you can also check to see if the filling is cooked through by cutting a small slit in the center of the crust and peeking inside. The filling should be hot and steaming.
Nutrition: Per Serving
- Calories: 475
- Fat: 24g
- Carbohydrates: 39g
- Protein: 22g
- Sodium: 785mg
- Fiber: 3g
Recipe Tips
For a heartier pot pie, you can add 1/4 cup of cooked, diced bacon or 1/2 cup of diced ham. For a vegetarian version, substitute the chicken for cooked, diced tempeh or tofu. You can also use frozen mixed vegetables instead of the frozen peas and carrots if you prefer. Finally, you can use store-bought pie crust instead of making your own if you're short on time.
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