Grandma's Chicken Pot Pie
This is my grandmother's famous chicken pot pie recipe that she made every Sunday for our family. The secret is in the homemade creamy sauce and the perfectly golden, flaky crust that shatters with every bite. It's pure comfort food that brings back the warmest memories.
📝 Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 pie crusts (store-bought or homemade)
👨🍳 Instructions
1
Preheat your oven to 425°F (220°C). This high temperature ensures a beautifully golden, flaky crust that's the hallmark of a great pot pie.
2
In a large saucepan, melt the butter over medium heat. Add the diced carrots and celery, cooking for about 5 minutes until slightly softened. The vegetables should still have a bit of bite.
3
Stir in the flour, salt, pepper, and celery seed. Cook for 1 minute, stirring constantly to create a smooth roux. This is the base for our creamy sauce.
4
Slowly pour in the chicken broth and milk, whisking continuously to prevent lumps. Cook until the mixture thickens to a gravy-like consistency, about 5-7 minutes.
5
Remove from heat and fold in the shredded chicken and frozen peas. The residual heat will warm the peas perfectly without overcooking them.
6
Place one pie crust in a 9-inch deep dish pie plate, pressing gently into the corners. Pour the warm filling into the crust, spreading it evenly.
7
Cover with the second pie crust. Crimp the edges decoratively to seal, and cut 4-5 slits in the top to allow steam to escape during baking.
8
Bake for 30-35 minutes until the crust is deep golden brown and you can see the filling bubbling through the slits. If the edges brown too quickly, cover with foil.
9
Let rest for 10 minutes before serving. This crucial step allows the filling to set and makes slicing much easier. Serve hot and enjoy!
💡 Grandma's Tips
- Use rotisserie chicken for the quickest prep – it's already perfectly seasoned!
- Make it ahead: Assemble the pie, cover, and refrigerate up to 24 hours before baking.
- Freeze for later: This pie freezes beautifully unbaked for up to 3 months.
- Brush with egg wash before baking for an extra golden, shiny crust.
Nutrition Per Serving
485
Calories
24g
Protein
35g
Carbs
28g
Fat