#GoldenCrustPerfection

Grandma’s Chicken Pot Pie: A Creamy, Golden-Baked Classic Filled with Love

Por

When it came to comfort food, nothing could beat grandma’s homemade chicken pot pie. With its flaky golden crust, creamy chicken filling, and colorful mix of vegetables, it was more than just dinner — it was a warm, baked hug served fresh from the oven.

This article will guide you through how to make a traditional chicken pot pie from scratch — hearty, homemade, and bursting with flavor, just like grandma’s.

Why This Chicken Pot Pie Is a True Classic

  • Golden, flaky top crust that seals in all the goodness
  • Creamy, savory filling made with real ingredients
  • Tender chunks of chicken and vegetables in every bite
  • Perfect for family dinners, leftovers, or meal prep
  • Brings back warm memories of grandma’s kitchen

Ingredients for Grandma’s Chicken Pot Pie

This recipe fills one 9-inch deep pie dish (or a medium casserole).

For the Crust (Top Only or Double if Desired):

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • 3–5 tablespoons ice water

Or use store-bought pie crust or puff pastry for a shortcut.

For the Filling:

  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth
  • ¾ cup whole milk or half-and-half
  • 2–3 cups cooked chicken, shredded or diced
  • ½ cup frozen peas
  • ½ teaspoon dried thyme
  • Salt and pepper to taste

For Finishing:

  • 1 egg, beaten (for egg wash)

Step-by-Step Instructions

1. Prepare the Crust (If Making from Scratch)

Mix flour and salt in a bowl. Cut in cold butter until crumbly.

Add ice water one tablespoon at a time until the dough holds together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

2. Make the Filling

In a large skillet or saucepan, melt butter over medium heat.

Add onion, garlic, carrots, and celery. Cook until vegetables are soft, about 6–8 minutes.

Stir in flour and cook for 1–2 minutes, stirring constantly, to form a roux.

Gradually whisk in chicken broth and milk. Cook until thickened (5–7 minutes).

Stir in the cooked chicken, peas, thyme, salt, and pepper. Let simmer 2–3 minutes. Remove from heat and let cool slightly.

3. Assemble the Pie

Preheat oven to 200°C (400°F).

Pour the filling into a 9-inch pie dish or baking dish.

Roll out your pie dough to fit over the top. Lay it gently over the filling and trim any excess. Crimp the edges and cut small slits to vent.

Brush with beaten egg for a shiny, golden crust.

4. Bake

Bake for 30–35 minutes, or until the crust is golden and the filling is bubbling.

Let rest for 10–15 minutes before serving — this allows the filling to set.

Serving Suggestions

  • Serve with a simple green salad or roasted vegetables
  • Pair with a glass of iced tea or lemonade
  • Enjoy as is — it’s a complete meal on its own

Tips for the Best Chicken Pot Pie

  • Use leftover roasted chicken or rotisserie chicken to save time
  • Add extra herbs like rosemary or parsley for flavor
  • Let the filling cool slightly before topping with crust — prevents soggy dough
  • Don’t skip the egg wash — it gives that classic golden look
  • For extra comfort, add a splash of cream to the filling

Make-Ahead and Storage

Make Ahead:

  • Prep filling and crust separately up to 1 day ahead
  • Assemble and bake when ready to serve
  • Or assemble and refrigerate (unbaked) for up to 24 hours

Store:

  • Refrigerate leftovers for up to 4 days

Reheat:

  • Bake at 175°C (350°F) until hot and bubbly
  • Microwave individual portions if needed, but crust may lose some crispness

Freeze:

  • Freeze whole assembled, unbaked pot pie. Wrap tightly.
  • Bake from frozen at 190°C (375°F) for 45–55 minutes

Final Thoughts: Dinner, the Way Grandma Did It

Grandma’s chicken pot pie was more than a meal — it was a reminder of everything good: cozy evenings, full plates, and second helpings shared around the table. From the rich, creamy filling to the golden crust, every forkful was filled with love and tradition.

Now it’s your turn to bring that magic into your own kitchen with this timeless, delicious recipe.

Grandma’s Apple Pie Recipe: A Classic Dessert with a Golden, Flaky Crust

Por

When the smell of cinnamon, baked apples, and buttery crust filled the house, you knew one thing for sure — grandma was making apple pie. A symbol of tradition, love, and Sunday dinners, her apple pie wasn’t just dessert. It was home in every bite.

In this guide, we’ll walk you through how to make grandma’s classic apple pie from scratch — including a flaky homemade crust, a rich spiced filling, and all the little secrets that make it unforgettable.

Why Apple Pie Is the Ultimate Classic

Few desserts stand the test of time like apple pie. It’s:

  • Made with simple, seasonal ingredients
  • Bursting with warm spices and soft apples
  • Perfect for holidays, celebrations, or anytime baking
  • A crowd-pleaser that feels both rustic and elegant
  • Comforting in every single forkful

Let’s get started with the ingredients.

Ingredients for Grandma’s Apple Pie

For the Crust (Double Crust):

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 1 cup cold unsalted butter (cut into cubes)
  • 6–8 tablespoons ice water

For the Apple Filling:

  • 6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled and sliced
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tablespoons all-purpose flour (for thickening)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Optional: pinch of ground cloves or ginger

For the Top:

  • 1 egg + 1 tablespoon milk (for egg wash)
  • Coarse sugar for sprinkling (optional)

Step-by-Step Instructions

1. Make the Pie Dough

In a large bowl, whisk together flour, salt, and sugar.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Add ice water one tablespoon at a time, mixing gently until dough holds together when pinched. Don’t overwork it.

Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.

Grandma’s Tip: Cold dough = flaky crust.

2. Prepare the Apple Filling

While the dough chills, combine sliced apples, sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla in a large bowl.

Toss to coat and let sit for 20 minutes — this helps release juices and deepen the flavor.

3. Roll Out the Crust

Preheat oven to 200°C (400°F).

Roll out one dough disc on a floured surface into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough but leave a bit hanging over the edge.

Roll out the second disc for the top crust (or cut into strips for a lattice).

4. Assemble the Pie

Pour the apple filling into the pie crust, including the juices. Dot the top with small cubes of butter (optional).

Top with second crust or lattice. Seal the edges and crimp. Cut small slits in the top if using a full crust.

Brush with egg wash and sprinkle with coarse sugar if desired.

5. Bake the Pie

Place pie on a baking sheet to catch drips.

Bake at 200°C (400°F) for 20 minutes, then reduce heat to 175°C (350°F) and bake for 35–40 more minutes, or until crust is golden and filling is bubbling.

If the edges brown too quickly, cover with foil or a pie shield.

6. Cool Before Slicing

Let the pie cool for at least 2 hours to allow the filling to set. Serve warm or at room temperature.

Serving Suggestions

Grandma’s apple pie pairs beautifully with:

  • A scoop of vanilla ice cream
  • A dollop of fresh whipped cream
  • A drizzle of caramel sauce
  • A slice of sharp cheddar cheese (a regional favorite!)

Storage Tips

  • Store leftover pie covered at room temperature for 1 day, or in the fridge for up to 4 days
  • Reheat slices in the oven at 150°C (300°F) for 10–15 minutes for best texture
  • Freeze unbaked pie for up to 3 months — bake straight from frozen, adding 20–30 extra minutes

Grandma’s Tips for the Best Apple Pie

  • Mix apple varieties for flavor and texture
  • Use a glass or ceramic pie dish for even baking
  • Let the filling sit before baking to release juices
  • Add lemon juice for brightness and to prevent browning
  • Chill your dough before rolling and again before baking

Final Thoughts: A Slice of Pure Nostalgia

Grandma’s apple pie wasn’t just dessert — it was the dessert. Served on holidays, after big family dinners, or sometimes “just because,” it had a way of making everything feel right.

With its buttery crust, tender spiced apples, and timeless simplicity, this recipe captures what made her pies so special: honest ingredients, careful hands, and love in every layer.