Grandma's Chicken Pot Pie Recipe

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Grandma's Chicken Pot Pie

Tamarah Rasmussen

By
@tamarahrasmussen

This has always been a family favorite during the Easter holidays at my Grandmother's. It's the ultimate comfort food.


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Prep:

1 Hr

Cook:

30 Min

Ingredients

1/3 c
diced celery
1/3 c
sliced carrots
4 c
chicken broth
1 Tbsp
cornstarch mixed with 1/4 cup water
1 c
fresh peas
2 c
cooked chicken in large chunks
pinch
salt and pepper
1 tsp
dried basil or thyme crumbled

BISCUITS

2 c
all-purpose flour
1 tsp
salt
1 Tbsp
baking powder
6 Tbsp
vegetable shortening
2/3 c
milk

Directions Step-By-Step

1
Preheat oven to 350 degrees
2
Gently cook celery, onion, and carrots in chicken broth until just tender. Add the cornstarch mixture stir and cook a few minutes over moderate heat until thickened.Add peas, chicken and basil
3
Put mixture in wide casserole dish that just make the biscuits, mix the flour, salt and baking powder. Cut in the shortening with a pastry cutter or use your fingers to rub the flour and fat together until the mixture resembles coarse meal. Pour in milk and stir with a fork just until the dough kneads together. Knead 12 times about 30 seconds. Roll out on lightly floured surface.
4
Place biscuit on top of casserole mixture.Bake for 35 minutes or until biscuit topping is golden brown.

About this Recipe

Course/Dish: Chicken, Savory Pies
Other Tag: Quick & Easy