#Grandma’s amazingly simple and fluffy pie! Just mix and it’s ready!

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

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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 Traditional Chicken Pot Pie: A Golden Crust Full of Homemade Comfort

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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.