One bite of a freshly baked chicken pot pie and you’re instantly transported to grandma’s kitchen — where the windows fogged up from the oven heat and the smell of buttery crust and savory filling filled the air. This classic comfort food is more than just a meal — it’s a memory.
In this article, we’ll show you how to make grandma’s traditional chicken pot pie with a flaky, golden crust and a rich, creamy filling loaded with chicken and vegetables. It’s the ultimate recipe for cozy nights, special gatherings, or any day that needs a touch of warmth.
What Makes Grandma’s Pot Pie So Special?
Grandma didn’t rely on shortcuts. She used simple, fresh ingredients and gave them time to develop flavor. Her pot pie was:
- Made with homemade crust or buttery puff pastry
- Filled with real roasted or boiled chicken
- Packed with vegetables from her garden
- Seasoned with love and slow-cooked attention
Let’s recreate that magic.
Ingredients for Grandma’s Chicken Pot Pie
This recipe makes one 9-inch pie, serving 6 generous portions.
For the Filling:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1⁄4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- Optional: 1 small potato, diced and pre-cooked
For the Crust:
- 1 sheet of puff pastry (store-bought or homemade)
- Or: double crust pastry for top and bottom
- 1 egg (beaten with 1 tbsp milk, for egg wash)
Note: If you prefer a bottom crust, use a standard pie crust and par-bake it before adding filling.
Step-by-Step Instructions
1. Preheat Oven
Preheat your oven to 200°C (400°F). If using a bottom crust, line your pie dish and blind bake for 10 minutes with pie weights. Set aside.
2. Cook the Filling Base
In a large saucepan, melt butter over medium heat. Add the onions, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5–7 minutes.
3. Make the Creamy Sauce
Sprinkle the flour over the veggies and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth and milk. Keep stirring until the mixture thickens to a creamy consistency — about 5 minutes.
4. Add Chicken and Peas
Stir in the shredded chicken, peas, thyme, salt, and pepper. Taste and adjust seasoning as needed. Let the filling simmer for another 3–5 minutes, then remove from heat.
Grandma’s Tip: Let the filling cool slightly before assembling to avoid a soggy crust.
5. Assemble the Pie
Spoon the cooled filling into the pie dish. Top with puff pastry or your prepared crust. Trim and crimp the edges.
Use a sharp knife to cut small slits in the top to allow steam to escape.
Brush with the egg wash for a shiny, golden finish.
6. Bake to Perfection
Place the pie on a baking tray (to catch any drips) and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
Let it rest for at least 10 minutes before slicing — this helps the filling set.
Variations to Try
Want to make it your own? Grandma would approve. Try these:
- Turkey Pot Pie: Great for holiday leftovers
- Vegetarian Version: Use mushrooms, lentils, or white beans instead of chicken
- Cheesy Filling: Stir in shredded cheddar or Parmesan
- Herbed Crust: Mix fresh herbs into the dough for an aromatic twist
- Mini Pot Pies: Use ramekins for individual servings — perfect for meal prep
How to Serve Chicken Pot Pie
This dish is hearty enough to stand alone, but pairs beautifully with:
- A green salad with vinaigrette
- Steamed green beans or broccoli
- A glass of iced tea or white wine
- Or just a cozy blanket and a fork on the couch!
Storing and Reheating Tips
To Store:
- Cover leftover pie tightly with foil or transfer to an airtight container.
- Refrigerate for up to 4 days.
To Reheat:
- Oven: Cover loosely with foil and bake at 175°C (350°F) for 15–20 minutes.
- Microwave: Use medium power to prevent the crust from getting rubbery.
To Freeze:
- Freeze unbaked pot pie (assembled but not egg-washed) for up to 3 months.
- Bake from frozen at 190°C (375°F) for about 1 hour, covering loosely with foil for the first half.
Grandma’s Secrets to the Best Pot Pie
- Homemade broth = deeper flavor
- Use leftover roast chicken for tenderness
- Chill your dough before topping for better flakiness
- Never skip the egg wash — it makes the crust shine
- Let it rest before cutting — patience pays off!
Final Thoughts: A Crust Full of Memories
Chicken pot pie is more than a recipe — it’s a piece of heritage. It’s what grandma made when guests came over, when the weather turned cold, or when someone needed cheering up.
With every bite of tender chicken, buttery crust, and creamy filling, you’re not just tasting food — you’re tasting home, care, and generations of tradition.