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grandma's chicken pot pie

(2 RATINGS)
405 Pinches 18 Photos
Autumnice avatar
Kirkland, WA
Updated on Sep 19, 2023

My grandma didn't cook fancy dishes, but every one of them was filling, made with love, and carry fond memories of the grandkids fighting over the last piece. have updated it to use a few modern conveniences.

Blue Ribbon Recipe

Your whole family will love this old-fashioned chicken pot pie. Just chop up the chicken and veggies, and then the rest of the steps quickly come together. The gravy has a delicious savory flavor. When poured over the filling in the crust, it soaks into the filling while it bakes. The final outcome is flavorful, moist bits of chicken and veggies inside a flaky pie crust. A hearty chicken pot pie just like grandma would make.

— The Test Kitchen
prep time 20 Min
cook time 50 Min
method Saute
yield 8 (Two Pies)

Ingredients

  • 2 pounds boneless chicken, cubed
  • 1 - carrot, diced
  • 1 - parsnip, diced
  • 2 sticks celery, diced
  • 1 cup frozen peas
  • 1/2 - onion, diced
  • 1/3 cup all-purpose flour
  • 1/2 cup mixed rice, cooked
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon celery seed
  • 2 cups chicken broth
  • 2/3 cup milk
  • 1 tablespoon chopped Italian parsley
  • dash garlic powder, to taste
  • 1 teaspoon poultry seasoning
  • 4 - refrigerated pie crusts

How To Make grandma's chicken pot pie

  • Chicken, carrots, peas, and celery in a saucepan.
    Step 1
    In a saucepan, combine chicken, carrots, peas, and celery.
  • Adding water to the saucepan.
    Step 2
    Add water to cover and boil for 15 minutes.
  • Draining cooked chicken and vegetables.
    Step 3
    Remove from heat, drain, and set aside.
  • Cooking onions in butter.
    Step 4
    In a saucepan, over medium heat, cook onions in butter until soft and translucent.
  • Stirring in flour and spices.
    Step 5
    Stir in flour and all spices.
  • Slowly adding chicken broth.
    Step 6
    Slowly stir in chicken broth.
  • Slowly adding milk.
    Step 7
    Slowly stir in milk. Simmer over medium-low heat until thick.
  • Mixture ready to remove from heat.
    Step 8
    Remove from heat and set aside.
  • Spraying pie plates with non-stick spray.
    Step 9
    Preheat oven to 350. Gently spray two pie pans and place one pie crust in each pan.
  • Stirring rice into chicken mixture.
    Step 10
    Stir cooked rice into the drained chicken mixture.
  • Pie crusts placed in pans.
    Step 11
    Add a pie crust to each prepared pan. Prick pie crust with a fork.
  • Half the chicken mixture in each pie crust.
    Step 12
    Place half the chicken mixture in the bottom pie crust.
  • Half the liquid mixture poured into each crust.
    Step 13
    Pour hot liquid mixture over.
  • Top crust added and pressed together; trimming extra dough.
    Step 14
    Cover with top crust. Seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape. Repeat with the second crust.
  • Baking the chicken pot pies.
    Step 15
    Bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbly.
  • Baked chicken pot pies cooling.
    Step 16
    Cool for 10 minutes before serving.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Category: Chicken
Ingredient: Chicken
Culture: American
Method: Saute

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