Sally Thompson
Indulge in the comforting flavors of Grandma’s Chicken Pot Pie, a timeless dish filled with tender chicken, hearty vegetables, and a creamy, savory sauce all encased in a golden, flaky crust. This classic homemade meal brings warmth to the table, making it the perfect dish for family gatherings or cozy nights in.
A Hearty and Flavorful Chicken Pot Pie
Grandma’s Chicken Pot Pie is a dish that stands the test of time, offering the perfect balance of rich flavors and satisfying textures. This homemade version is filled with juicy, shredded chicken, carrots, peas, and corn, all cooked in a luscious, seasoned gravy. The buttery, flaky crust encases all the goodness, creating a meal that is both nostalgic and incredibly delicious.
This pot pie is ideal for a comforting dinner and can be easily customized with your favorite vegetables or seasonings. Whether you’re making it for a special occasion or a weeknight treat, it’s guaranteed to be a family favorite!
Ingredients for Grandma’s Chicken Pot Pie
To make this comforting and delicious Chicken Pot Pie, you’ll need a combination of wholesome ingredients that create a creamy, flavorful filling encased in a buttery, flaky crust.
- Chicken – Use cooked and shredded chicken breast or thigh meat for the best texture and flavor. Leftover rotisserie chicken works great, too!
- Butter – Adds richness to the filling and helps sauté the vegetables for a deeper flavor.
- Onion – Finely chopped onion enhances the aroma and adds a subtle sweetness to the dish.
- Carrots, Peas, and Corn – These classic pot pie vegetables add color, texture, and a natural sweetness to the filling.
- Flour – Acts as a thickening agent to create the creamy, velvety sauce.
- Chicken Broth – Provides depth of flavor while keeping the filling moist and delicious.
- Milk – Adds creaminess to the filling, making it rich and smooth.
- Salt and Black Pepper – Seasonings that enhance the overall flavor of the pot pie.
- Dried Thyme – A touch of thyme brings a warm, earthy flavor to the dish.
- Pie Crust – A buttery, flaky pie crust encases the filling and bakes to golden perfection. You can use a homemade crust or store-bought for convenience.
How to Make Grandma’s Chicken Pot Pie
Making this homemade chicken pot pie is simple and rewarding. Follow these easy steps to create a dish that will have everyone coming back for seconds!
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a pie dish or baking dish to prevent sticking.
Step 2: Sauté the Vegetables
In a large pan over medium heat, melt the butter. Add the chopped onions, carrots, peas, and corn, and sauté for about 5 minutes until the vegetables start to soften.
Step 3: Make the Creamy Filling
Sprinkle the flour over the vegetables and stir well to coat. Cook for about 1 minute to remove the raw flour taste. Slowly pour in the chicken broth and milk while stirring constantly. Allow the mixture to simmer until it thickens into a creamy sauce.
Step 4: Add the Chicken and Seasonings
Stir in the shredded chicken, salt, black pepper, and dried thyme. Mix everything well and let it simmer for another 2-3 minutes until fully combined. Remove from heat.
Step 5: Assemble the Pot Pie
Roll out the pie crust and place one layer in the prepared pie dish. Pour the creamy chicken filling into the crust, spreading it evenly. Cover with the second pie crust, sealing the edges by pressing with a fork. Cut a few slits in the top to allow steam to escape.
Step 6: Bake Until Golden
Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and crisp. Let it cool for a few minutes before serving.
Enjoy this heartwarming classic, perfect for any occasion!
How Long to Bake Chicken Pot Pie
The baking time for a perfect Chicken Pot Pie depends on achieving a golden, flaky crust and a bubbly, hot filling. Here’s a general guide:
- Homemade Pie Crust – Bake for 30-35 minutes at 400°F (200°C) until the crust is golden brown and crisp.
- Store-Bought Pie Crust – Similar to homemade, store-bought crusts typically require 30-35 minutes at 400°F (200°C).
- Frozen Chicken Pot Pie – If baking from frozen, increase the baking time to 50-55 minutes, covering the crust with foil if it browns too quickly.
You’ll know it’s ready when the crust is crisp and golden, and the filling is bubbling through the steam vents.
How to Store Leftovers
If you have leftover Chicken Pot Pie, here’s how to store it properly to keep it fresh and delicious:
- Refrigerator – Store leftovers in an airtight container or cover the pie dish tightly with foil. It will stay fresh for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
- Freezer – For longer storage, wrap the pie tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to 3 months. When ready to eat, bake from frozen at 375°F (190°C) for 50-55 minutes, or until fully heated.
Tips for the Perfect Chicken Pot Pie
Make your pot pie even better with these handy tips:
- Use Pre-Cooked Chicken – Save time by using leftover rotisserie chicken or pre-cooked shredded chicken.
- Prevent a Soggy Crust – Pre-bake the bottom crust for 5-7 minutes before adding the filling to avoid sogginess.
- Brush with Egg Wash – Brushing the top crust with a beaten egg before baking gives it a beautiful golden color.
- Customize the Filling – Add mushrooms, celery, or potatoes for extra heartiness.
- Let It Rest – Allow the pie to cool for 5-10 minutes before slicing so the filling sets and doesn’t spill out.
Frequently Asked Questions
Can I make Chicken Pot Pie ahead of time?
Yes! Assemble the pie and store it in the refrigerator for up to 24 hours before baking. You can also freeze the unbaked pie for later use.
Can I use puff pastry instead of pie crust?
Absolutely! Puff pastry creates a lighter, flakier top crust. Just be sure to bake until golden and crispy.
What can I serve with Chicken Pot Pie?
This dish is hearty on its own, but it pairs well with a fresh green salad or roasted vegetables for a complete meal.
Grandma’s Chicken Pot Pie
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
Description
Grandma’s Chicken Pot Pie is the ultimate comfort food, packed with tender chicken, hearty vegetables, and a creamy, savory sauce, all wrapped in a flaky golden crust. This timeless recipe is perfect for family dinners, special gatherings, or a cozy night in.
Ingredients
- 2 cups cooked, shredded chicken
- 2 tbsp butter
- 1 small onion, finely chopped
- 1 cup carrots, diced
- ½ cup peas
- ½ cup corn
- ¼ cup all-purpose flour
- 1 cup chicken broth
- ½ cup milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 2 pie crusts (homemade or store-bought)
- 1 egg (for egg wash, optional)
Instructions
- Preheat oven to 400°F (200°C). Grease a pie dish lightly.
- In a large pan, melt butter over medium heat. Add onions, carrots, peas, and corn. Sauté for 5 minutes until softened.
- Stir in flour and cook for 1 minute to remove the raw flour taste.
- Slowly add chicken broth and milk, stirring constantly until thickened.
- Mix in shredded chicken, salt, black pepper, and thyme. Let simmer for 2-3 minutes, then remove from heat.
- Roll out one pie crust and place it into the prepared pie dish. Pour in the filling evenly.
- Cover with the second pie crust, seal the edges with a fork, and cut a few slits on top for steam to escape.
- Brush the crust with a beaten egg for a golden finish (optional).
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let cool for 5-10 minutes before slicing and serving.
Notes
- For extra crunch, add diced potatoes or mushrooms to the filling.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat in the oven at 350°F (175°C) until warmed through.
