Grandma's Chicken Pot Pie
Submitted by Jezlin
Homemade chicken pot pie with cooked chicken and your pick of vegetables bound in a creamy poultry-seasoned gravy. Top it your way: buttery Parmesan croutons, fresh biscuits, or a classic pie crust baked until golden and bubbling.
YIELD
1 piePREP
10 minCOOK
45 minREADY
1 hrsEvery grandmother’s chicken pot pie is a little different, and this one’s whole personality lives in the topping. You build a creamy filling, then crown it three different ways depending on your mood: buttery garlic-Parmesan croutons for crunch, fluffy biscuits for a cobbler feel, or a traditional pie crust for the full Sunday-dinner treatment.
The filling starts with a quick roux. Heat the oil, whisk in flour, and stir for a full two minutes so the flour cooks out its raw, pasty taste before any liquid goes in. Bouillon dissolved in hot water plus milk turns it into a velvety gravy, and poultry seasoning gives it that unmistakable savory warmth.
From there it’s a clean-out-the-crisper affair. Carrots, celery, peas, green beans, broccoli, whatever you’ve got on hand goes in alongside the cubed chicken.
Kitchen Tips
- Cook the roux the full two minutes and keep stirring. Rushing it leaves a floury aftertaste in the finished gravy.
- Make sure your vegetables are already tender before they go in. The oven time is mostly about browning the top, not cooking raw veg through.
- Add the milk gradually and keep whisking to head off lumps in the sauce.
Variations
- Use leftover roast or rotisserie chicken to get this on the table even faster.
- Swap in turkey to put holiday leftovers to good use.
- For the crouton top, sourdough or a sturdy country bread keeps its crunch far better than soft sandwich slices.
Ingredients
Directions
Choose an assortment of vegetables: carrots, onions, celery, broccoli, green beans, peas, etc.
Cook vegetables until tender and set aside.
In a large sauce pan, heat oil; add flour.
Stir constantly for two minutes. Dissolve cubes in hot water.
Add with milk to oil and flour mixture. Add seasoniongs, cook until thick.
Stir in meat and vegetables. In a 9-inch pie plate, spoon in filling mixture and top with one of crispy croutons: butter both sides of 4 slices of bread.
Sprinkle with garlic powder and Parmesan cheese, cube.
Fresh biscuits; prepare biscuits using a biscuit mix and arrange on pie.
Traditional pie crust Bake at 400℉ (200℃) for 20 to 30 minutes until filling is bubbly and crust is golden.
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