Grandma Chicken Pot Pie

Grandma Chicken  Pot Pie

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donna clark


Tried and true recipe, the kind of victuals we're always hoping to get when we're away somewhere. Another recipe from grandma Phillips, some 60+ years ago.


★★★★★ 1 vote

20 Min
55 Min


  • 3 1/2 lb
    chicken cut up
  • 4-6
    new potatoes peeled and chopped
  • 8
    small spring onions tops chopped but not the bulbs
  • 1/2 lb
    ham diced
  • 6
    small carrots cut into one inch pieces
  • 2 c
    prepared biscuit flour
  • 1 c
  • 3 Tbsp
  • 1 Tbsp
    chopped fresh parsley
  • 1 Tbsp
  • ·
    salt and pepper to taste

How to Make Grandma Chicken Pot Pie


  1. Simmer ham and onion bulbs, and carrots in water for 15 minutes.
  2. Dredge chicken in flour and salt and pepper.Saute with onion tops in olive oil about 15 minutes.
  3. Place in a deep buttered casserol dish, add ham, onions,and carrots with potatoes and 2 cups of water in which they were simmered in, add salt and pepper, parsley,and sage.
  4. Mix prepared biscuit flour gently with milk. DO NOT ROLL . DROP on top of chicken and bake in a 375 degree oven about one hour, depending on the tenderness of the chicken.

Printable Recipe Card

About Grandma Chicken Pot Pie

Course/Dish: Chicken Savory Pies
Main Ingredient: Chicken
Regional Style: American

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