A Taste of Home: Grandma’s Classic Chicken Pot Pie
I still remember the warm, inviting aroma that filled my childhood home every time my grandmother made her famous chicken pot pie. Each winter, when the chill settled in and the snowflakes created a spectacular white blanket outside, she would pull out her trusty recipe card, stained and speckled with flour, and set to work in the kitchen. It was a family tradition, and as children, we would eagerly gather around the kitchen table, our eyes wide with anticipation, waiting for the delicious moment that crispy crust would break open to reveal the creamy chicken and vegetable filling inside.
This recipe is not only a homage to my grandmother’s legacy but also a hearty dish perfect for the cooler months. With its golden flaky crust and comforting interior, this chicken pot pie is a testament to the warmth and love that only homemade meals can bring. Get ready to discover why this dish has become a staple in our family gatherings, one that is sure to tempt your taste buds and evoke the joy of home-cooked meals.
Why You’ll Love This Easy Homemade Chicken Pot Pie
- One-bowl wonder: Minimal cleanup means more time enjoying!
- Customizable: Use leftover chicken or your favorite vegetables.
- Kid-approved: This creamy delight is sure to please the picky eaters.
- Comfort food: Perfect for cozy evenings or family gatherings.
- Freezer-friendly: Make ahead for easy weeknight dinners.
Ingredients
- 1 rotisserie chicken, shredded
- 1 cup frozen peas and carrots
- 1/2 cup corn (fresh or frozen)
- 1 small onion, diced
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package (2) refrigerated pie crusts
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 425°F (220°C).
2. Prepare the Filling
- In a large skillet over medium heat, melt the butter.
- Add the diced onion, sautéing until translucent (2-3 minutes).
- Stir in the flour and cook for an additional minute, stirring continuously.
- Gradually add the chicken broth and milk, whisking until smooth.
- Allow the mixture to simmer, stirring occasionally, until it thickens—about 5 minutes.
3. Add the Chicken and Vegetables
- Remove the skillet from heat.
- Stir in the shredded chicken, peas and carrots, corn, thyme, salt, and pepper.
- Mix well until everything is evenly coated.
4. Assemble the Pie
- Place one pie crust into a 9-inch pie plate.
- Pour the chicken filling into the crust, spreading it evenly.
- Cover with the second pie crust, sealing the edges by crimping with your fingers or a fork. Cut slits in the top to allow steam to escape.
5. Bake
- Bake for 30–35 minutes, or until the crust is golden brown and bubbly.
- Let it cool slightly before serving to allow the filling to set.
Tips & Variations
- Vegetarian Option: Replace chicken with chickpeas or tofu and use vegetable broth.
- Herbs: Fresh herbs like rosemary or parsley can enhance the flavor.
- Spicy Twist: Add a pinch of cayenne pepper for some heat.
- Crust Alternatives: Try a biscuit topping for a twist!
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the unbaked pot pie tightly in plastic wrap and foil; freeze for up to 2 months. Bake directly from frozen, adding additional baking time.
- Reheat: Warm slices in the oven at 350°F (175°C) until heated through, approximately 15-20 minutes.
Nutritional Information
- Prep time: 30 minutes
- Cook time: 35 minutes
- Total time: 1 hour 5 minutes
- Calories per serving: 350
- Servings: 8
Frequently Asked Questions
1. Can I use homemade pie crust?
Absolutely! Homemade pie crust will add an extra special touch to your pot pie.
2. Is it possible to make this ahead of time?
Yes! You can prepare the filling and assemble the pot pie up to a day ahead. Just bake it when you’re ready to serve.
3. What can I substitute for chicken?
Leftover turkey, chickpeas, or even lentils work great as a substitute!
4. How can I make it gluten-free?
Use a gluten-free pie crust and substitute all-purpose flour with a gluten-free flour blend.
Serving Suggestions or Pairings
Pair this pot pie with a crisp garden salad or buttery garlic bread for a complete meal. A chilled glass of white wine, like Chardonnay, or a warm herbal tea can complement the comforting nature of the dish perfectly.
Final Thoughts
This chicken pot pie is more than just a meal; it’s a way to share love and comfort through food, echoing the traditions passed down through generations. I encourage you to make it your own and add your personal touch! Share your versions or any family stories in the comments—I’d love to hear from you!