Classic Chicken Pot Pie

Bring the warmth of home to your table with Grandma’s Classic Chicken Pot Pie. This comforting recipe combines tender chicken, fresh vegetables, and a creamy, flavorful sauce, all wrapped in a flaky golden crust.

Ingredients:

• For the Filling:
  • 2 cups cooked chicken breast, shredded
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1/2 cup celery, chopped
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 tsp dried thyme
  • Salt and pepper to taste
• For the Crust:
  • 2 pre-made pie crusts (store-bought or homemade)
  • 1 egg, beaten (for brushing)

Instructions:

1. Prepare the Filling:
   • Melt butter in a large skillet over medium heat. Add carrots, celery, and peas, and cook until softened (about 5 minutes).
   • Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes until the flour is lightly golden.
   • Gradually pour in chicken broth and milk, stirring constantly to avoid lumps. Bring to a simmer and cook until thickened.
   • Stir in shredded chicken, thyme, salt, and pepper. Remove from heat and let the filling cool slightly.
2. Assemble the Pot Pie:
   • Preheat the oven to 400°F (200°C).
   • Roll out one pie crust and press it into a 9-inch pie dish. Add the cooled chicken filling.
   • Place the second pie crust over the filling, trim any excess, and crimp the edges to seal. Cut small slits in the center for ventilation.
   • Brush the top crust with beaten egg for a golden finish.
3. Bake:
   • Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
   • Let the pot pie cool for 5-10 minutes before serving.
4. Serve and Enjoy:
   • Slice and serve warm for the ultimate comforting meal.

Tips:

• Use leftover rotisserie chicken for an easier preparation.
• Add diced potatoes for extra heartiness.
• For a richer flavor, use heavy cream instead of milk.

For more heartwarming recipes, you can visit the Grandma’s Taste category.

FAQ:

Q: Can I make this recipe ahead of time? A: Yes! Prepare the filling and crust, then assemble just before baking. You can also freeze the unbaked pie for up to 2 months.

Q: Can I use store-bought pie crusts? A: Absolutely! Store-bought crusts save time and still deliver a flaky result.

Q: How do I reheat leftovers? A: Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes until warm.