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
Scale
- 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.