Grandma’s Classic Chicken Pot Pie
This chicken pot pie is like a warm hug on a chilly day — tender chicken, a creamy vegetable filling, and a flaky golden crust that turns any weeknight into something special. It’s a family recipe steeped in memory and tradition, and it’s sure to become a beloved dish in your own household too.
Ingredients
- 1 lb boneless, skinless chicken breasts (cooked and shredded)
- 1 cup carrots (diced)
- 1 cup peas (fresh or frozen)
- 1 cup potatoes (peeled and diced)
- 1 cup onions (chopped)
- 2 cloves garlic (minced)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 ½ cups chicken broth
- 1 cup milk
- 1 tsp thyme (dried or fresh)
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the onions and garlic, sautéing until the onions are translucent, about 3-4 minutes.
- Stir in the carrots, peas, and potatoes, cooking until they begin to soften, about 5 minutes.
- Sprinkle the flour over the vegetables and stir to combine. Cook for another minute to remove the raw flour taste.
- Gradually stir in the chicken broth and milk, whisking constantly until the mixture thickens. This should take about 5 minutes.
- Add the shredded chicken and thyme, seasoning with salt and pepper to taste. Remove from heat.
- Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken filling into the crust.
- Cover with the second pie crust. Seal the edges, and cut slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. If the edges start to brown too quickly, cover them with strips of aluminum foil.
- Remove from the oven and let sit for at least 10 minutes before slicing. Enjoy!
Cook’s Notes
Don’t rush the roux — cook the butter and flour together until bubbly and golden to create a smooth, velvety sauce. Rotisserie chicken is a great time-saving swap; just shred it and stir it in.
Ingredient Swaps
Feel free to mix and match your vegetables based on what you have on hand, like corn, green beans, or mushrooms. For a different take, substitute chickpeas or sautéed mushrooms for a vegetarian version, or use turkey or beef instead of chicken.
Serving Suggestions
A light side salad or roasted vegetables pair perfectly with the heartiness of this pot pie.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in the oven for the best texture. To freeze, wrap the unbaked pot pie well in plastic wrap and foil, then bake from frozen, adding extra time as needed.
Common Questions
Can I make this pot pie ahead of time?
Yes — prepare the filling a day in advance and store it in the fridge, then roll out your crust and assemble when you’re ready to bake.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in the oven for the best results.
Can I freeze this dish?
Yes, the unbaked pot pie freezes well — just wrap it tightly in plastic wrap and foil, then bake straight from frozen, adding extra time as needed.
