Thursday , February 22 2024

Grandma’s Classic Chicken Pot Pie Recipe

Introduction

Chicken pot pie is a timeless comfort food that warms both the heart and the stomach. With its flaky, buttery crust and creamy, savory filling, it’s no wonder this dish has remained a family favorite for generations. In this article, we’ll be sharing Grandma’s classic chicken pot pie recipe, which is sure to become a beloved dish in your household as well. So, let’s roll up our sleeves and get ready to create a warm and delicious meal that’s perfect for any occasion.

Ingredients

For the Crust:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 6-8 tablespoons ice-cold water

For the Filling:

  • 3 cups cooked chicken, diced or shredded
  • 2 cups mixed vegetables (carrots, peas, corn, and green beans)
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/3 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage

Instructions

For the Crust:

  1. In a large mixing bowl, combine the flour and salt.
  2. Add the cold, cubed butter to the flour mixture.
  3. Use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
  4. Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
  5. Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 30 minutes.

For the Filling:

  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet, melt the 1/3 cup of butter over medium heat.
  3. Add the diced onion and celery and sauté until they become translucent.
  4. Stir in the flour, salt, pepper, thyme, rosemary, and sage to create a roux. Cook for a couple of minutes, stirring constantly, until it’s a light golden brown.
  5. Slowly whisk in the chicken broth and milk, making sure to remove any lumps.
  6. Bring the mixture to a simmer, stirring occasionally until it thickens.
  7. Add the cooked chicken and mixed vegetables to the sauce, mixing until everything is well combined. Remove from heat.

Assembling the Pot Pie:

  1. Roll out one of the chilled dough disks on a floured surface to fit your pie dish.
  2. Carefully place the rolled-out dough into the bottom of the pie dish.
  3. Pour the chicken and vegetable filling over the crust.
  4. Roll out the second dough disk and place it over the filling.
  5. Trim any excess dough and crimp the edges to seal the pie.
  6. Cut a few slits in the top crust to allow steam to escape.

Baking:

  1. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
  2. Let the pot pie cool for a few minutes before serving.

Conclusion

Grandma’s classic chicken pot pie is the epitome of comfort food. With its flaky crust and hearty, flavorful filling, it’s a meal that brings back memories of home-cooked goodness. Whether you’re making it for a special occasion or simply craving a taste of nostalgia, this recipe is sure to become a favorite in your household, just as it has been in generations past. Enjoy!

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