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grandma's chicken pot pie

(2 ratings)
Autumnice avatar
Blue Ribbon Recipe by
Karla Boyle
@Autumnice
Kirkland, WA

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 @kitchencrew
(2 ratings)
yield 8 (Two Pies)
prep time 20 Min
cook time 50 Min
method Saute

Ingredients For grandma's chicken pot pie

  • 2 lb
    boneless chicken, cubed
  • 1
    carrot, diced
  • 1
    parsnip, diced
  • 2 stick
    celery, diced
  • 1 c
    frozen peas
  • 1/2
    onion, diced
  • 1/3 c
    all-purpose flour
  • 1/2 c
    mixed rice, cooked
  • 1/2 tsp
    salt
  • 1/4 tsp
    ground pepper
  • 1/2 tsp
    celery seed
  • 2 c
    chicken broth
  • 2/3 c
    milk
  • 1 Tbsp
    chopped Italian parsley
  • dash
    garlic powder, to taste
  • 1 tsp
    poultry seasoning
  • 4
    refrigerated pie crusts

How To Make grandma's chicken pot pie

  • Chicken, carrots, peas, and celery in a saucepan.
    1
    In a saucepan, combine chicken, carrots, peas, and celery.
  • Adding water to the saucepan.
    2
    Add water to cover and boil for 15 minutes.
  • Draining cooked chicken and vegetables.
    3
    Remove from heat, drain, and set aside.
  • Cooking onions in butter.
    4
    In a saucepan, over medium heat, cook onions in butter until soft and translucent.
  • Stirring in flour and spices.
    5
    Stir in flour and all spices.
  • Slowly adding chicken broth.
    6
    Slowly stir in chicken broth.
  • Slowly adding milk.
    7
    Slowly stir in milk. Simmer over medium-low heat until thick.
  • Mixture ready to remove from heat.
    8
    Remove from heat and set aside.
  • Spraying pie plates with non-stick spray.
    9
    Preheat oven to 350. Gently spray two pie pans and place one pie crust in each pan.
  • Stirring rice into chicken mixture.
    10
    Stir cooked rice into the drained chicken mixture.
  • Pie crusts placed in pans.
    11
    Add a pie crust to each prepared pan. Prick pie crust with a fork.
  • Half the chicken mixture in each pie crust.
    12
    Place half the chicken mixture in the bottom pie crust.
  • Half the liquid mixture poured into each crust.
    13
    Pour hot liquid mixture over.
  • Top crust added and pressed together; trimming extra dough.
    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.
    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.
    16
    Cool for 10 minutes before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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