Just like your grandma used to make! This tried and true recipe for Chicken Pot Pie is comfort food at its best with a hearty, flavorful filling and a perfectly flaky crust every time.
It’s already a simple recipe, using frozen vegetables and prepared pie crust, but make it even easier on yourself with store-bought rotisserie chicken.
I appreciate a good chicken pot pie, but the reason I love this one so much may have more to do with the fact that I get to pull out a handwritten recipe from my Grandma Frances.
It’s funny I don’t even remember my grandma making this recipe, but I’d recognize her handwriting anywhere and that provides just right touch of nostalgia that gets me excited to make this dish for my family.
My grandma’s recipe for Classic Pot Pie. She was a very organized secretary at an oil refinery who always kept an ample supply of extra desk supplies at home in a drawer in her kitchen, including index cards and whiteout, which must have come in handy for recording recipes as seen here. 🙂
It’s simple recipe, using prepared pie crusts and frozen vegetables, that’s made even easier if you cut up a rotisserie chicken. I have also left out the chicken to make a vegetarian version.
Sure, you could make a homemade pie crust, take the time to cook some chicken breast and cut up fresh vegetables, but honestly sometimes you just need an easy, comforting dish that tastes great and fills your belly (and your heart).
If it worked for my grandma, it works for me!
Lately, I have been making personal-sized pot pies, meat pies, etc. with some miniature pie tins I picked up at a hardware store. I love the smaller size (so cute!) that makes them easier to share. Pictured here: the chicken pot pies I delivered to my parents last weekend.
Just like your grandma used to make! This tried and true recipe for Chicken Pot Pie is comfort food at its best with a hearty, flavorful filling and a perfectly flaky crust every time. It's already a simple recipe, using frozen vegetables and prepared pie crust, but make it even easier on yourself with store-bought rotisserie chicken.
Ingredients
1 package Pillsbury pie crusts
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cup chicken broth
2/3 cup milk
2 1/2 to 3 cups cooked chicken or turkey
2 cups frozen mixed vegetables (thawed)
Method
1)
Preheat oven to 425 degrees.
2)
Prepare crusts for two-crust pie, using a nine-inch pie pan or four smaller, individual-size pie tins.
3)
In medium saucepan, melt butter over medium heat, add onion and cook two minutes or until onions are tender.
4)
Stir in flour, salt and pepper until well blended.
5)
Gradually stir in broth and milk; stirring constantly until bubbly and thickened.
6)
Add chicken and vegetables; remove from heat.
7)
Spoon into crust-lined pan; top with second crust. Flute edges and cut slits in several places.
8)
Bake at 425 degrees for approximately 30-40 minutes or until golden brown.
