Print

Grandma’s Chicken Pot Pie

Grandma’s Chicken Pot Pie
Print Recipe

Every time I make this Chicken Pot Pie, I’m taken back to Sunday dinners in my grandma’s cozy kitchen. The buttery crust, creamy filling, and tender chicken brought comfort after a long week. Now, it’s a tradition in my home too. Try it out and bring some of that old-fashioned love to your table tonight.

Ingredients

Scale

Filling:

1/4 cup unsalted butter

1/3 cup diced onion

2 carrots, sliced

1 celery stalk, sliced

2 garlic cloves, minced

1/3 cup all-purpose flour

1 1/2 tsp fresh thyme, minced

1 tbsp fresh parsley, minced

1 tsp salt

1/2 tsp black pepper

1 3/4 cups chicken broth

1/2 cup heavy cream

3 cups cooked chicken, shredded

1 cup frozen peas

Pie Crust:

2 1/2 cups all-purpose flour

1 tbsp sugar

1 tsp salt

1 cup cold unsalted butter, cubed

1/2 cup cold buttermilk

2 tbsp cold water (if needed)

1 egg (for egg wash)

Instructions

Make the crust: Mix flour, sugar, and salt. Cut in the cold butter. Add buttermilk until dough forms. Chill in fridge.

Cook the filling: Sauté onion, carrots, and celery in butter. Stir in garlic, flour, herbs, salt, and pepper. Slowly add broth and cream. Cook until thick. Add chicken and peas.

Assemble: Roll out one crust, place in a pie dish, add filling, cover with second crust. Seal edges, cut slits, brush with egg.

Bake: 400°F (200°C) for 45 minutes until golden. Let rest 10 minutes before serving.

Nutrition

Find it online: https://minikitchenmagic.com/grandmas-chicken-pot-pie/