Over the years, I’ve discovered that few dishes can compare to the comforting warmth of a homemade chicken pot pie. It’s a recipe that has been passed down through generations, and I’m excited to share my grandma’s secret chicken pot pie recipe with you. This dish is filled with tender chicken, delicious vegetables, and a rich, creamy sauce, all encased in a flaky pie crust. Let’s explore the process of crafting this family favorite.
To get started, you’ll need to gather some crucial ingredients. For this recipe, you will require the following:
- 2 cups of cooked chicken, shredded
- 1 cup of carrots, diced
- 1 cup of celery, diced
- 1 cup of peas (frozen or fresh)
- 1/2 cup of onion, chopped
- 2/3 cup of milk
- 1/3 cup of butter
- 1/3 cup of all-purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of thyme (dried or fresh)
- 2 pie crusts (store-bought or homemade)
First, I suggest you preheat your oven to 425°F (220°C). While that’s heating up, I like to prepare the filling. In a medium saucepan, melt the butter over medium heat. Once melted, add the onion and sauté until it becomes translucent. Then, stir in the carrots and celery, cooking for about 5 minutes until they are just tender.
Next, sprinkle in the flour, continuously stirring to combine it with the vegetables, creating a thick roux. Gradually pour in the milk while stirring. This helps prevent any lumps from forming. Cook until the mixture thickens, usually 3-5 minutes. After that, add in the shredded chicken, peas, salt, black pepper, and thyme, stirring everything together until well-coated and heated through. Remove this delicious mixture from heat.
Now, I’m ready to assemble my pot pie. Place one of the pie crusts into a pie dish, pressing it down gently. Pour the chicken filling into the crust, making sure to spread it out evenly. Cover with the second pie crust, sealing the edges by pressing them together—this is critical to avoid any spills during baking! Cut a few slits in the top crust to allow steam to escape.
After assembling the pie, I like to brush the top crust with a little melted butter or an egg wash for that beautiful golden finish. Then, pop it into the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Once out of the oven, let the pot pie cool for a few minutes before serving. When I slice into it, the aroma fills the kitchen, taking me back to my grandma’s house. Enjoy your grandma’s secret chicken pot pie with a side salad or your favorite vegetable for a comforting meal any day of the week!
