Granny Bea's Chicken Pot Pie

Gail Welch


This is a must try...easy and delicious recipe and the ultimate comfort food!
This recipe was shared with me by my friend, a preacher's wife. It's soo good and well worth the effort! Not particularly difficult to make, either. Sometimes, I divide the filling and make two pies, Plus, you can keep one for yourself and share the other.


★★★★★ 1 vote

1 Hr 15 Min
45 Min


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  • 1
    chicken, cut up
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 2/3 c
  • 1
    chicken bouillon cube
  • 2 can(s)
    veg-all (mixed vegetables)
  • 2 tsp
    salt (yes, 2 teaspoons)
  • 4 small
    potatoes, peeled and cut into chunks (precook by boiling)
  • 1 stick
    butter or margarine
  • 1/2 tsp
    black pepper
  • 1 c
  • 1 pkg
    pillsbury ready made pie crust or homemade

  • 1 1/4 c
  • 1/4 tsp
  • 1/2 c
    shortening, chilled
  • 3 Tbsp
    ice water

How to Make Granny Bea's Chicken Pot Pie


  1. Boil chicken with salt and pepper. When done, remove chicken, reserving 3 cups broth. Debone chicken.
  2. In large saucepan,(dutch oven) Melt butter. Add flour and cook for 1 minute. Gradually stir in milk, 3 cups broth and bouillon. Cook over medium heat, stirring until thick and bubbly.
  3. Add salt and pepper, chicken, Veg-All (with liquid)
    and the precooked potato chunks. NOTE: Potatoes do not have to be cooked completely because they will bake in the oven an additional 45 minutes. Precooking is optional.
  4. Pour chicken mixture into a 2X9X13 in baking pan. Add top crust, putting slits in crust. May divide and bake this into 2 casserole dishes, if desired.
  5. Bake 45 minutes at 400 degrees until crust is brown. brush top with melted butter. Enjoy!

Printable Recipe Card

About Granny Bea's Chicken Pot Pie

Course/Dish: Chicken, Pies, Savory Pies
Main Ingredient: Chicken
Regional Style: American
Other Tag: Heirloom

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