Well, gather ‘round, friends! I’ve got a heartwarming comfort food recipe that’s the definition of home-cooked goodness: an old-fashioned chicken pot pie straight from my Grandmama Jevvy’s treasured recipe box.
Now, I know the thought of making a homemade pie crust from scratch might make some of you a bit nervous. You might be picturing tough, soggy bottoms or dry, crumbling dough! But let me tell you, my Granny Jevvy was legendary in our small town of Magnolia Creek as the Queen Pie Baker. Her buttery, flaky crusts were simply unforgettable!
When I was a little girl with pigtails and a big imagination, I would perch on a stool in Granny’s cozy farmhouse kitchen, mesmerized by her skilled hands as she folded the dough, sprinkled flour, and rolled it out with her beloved marble rolling pin. She always saved the scraps for me, letting me bake my little “practice pies.” When it came time for her to join Grandad in heaven, she made sure I was ready to carry on her legacy before she left this world.
I may not have her exact magic touch, but I’m here to share all the wisdom Granny imparted to me over the years. So, if you can spare a moment and lend this rustic farm girl your patience, I promise we’ll create a chicken pot pie that looks and tastes like it came straight from Granny Jevvy’s kitchen—complete with a golden, bubbly crust overflowing with tender chicken and vibrant veggies in the most luxurious cream sauce you can imagine. Just like the ones that made her the talk of every town potluck and funeral dinner!
Can I use store-bought crust for this chicken pot pie?
Oh, bless your heart, but no! Making Granny’s crust from scratch is where the magic happens. Have a little faith in your baking skills!
What if I’m not the best at making pie crust? Any tips?
Absolutely! The secret lies in using cold butter and water, handling the dough gently, working quickly to keep the fats cold, and chilling everything thoroughly. I believe in you!
Is a full pound of chicken really necessary? That seems like a lot!
Remember, you’re feeding a crowd! The combination of tender chicken, veggies, and sauce is what makes this dish so delicious. Go big or go home!
Help! My chicken pot pie bubbled over and created a mess in my oven! What went wrong?
Don’t worry; it happens to the best of us! Make sure to cut small vent slits on top before baking. Next time, try cutting 4 small Xs to prevent overflow.
Can I use turkey or ham instead of chicken in this recipe?
Feel free to experiment, but let me tell you, nothing beats the classic flavor of chicken in a pot pie!
When should I add hot sauce for an extra kick?
Add a couple of splashes right at the end, when you mix in the milk. It’ll give you just the right amount of zing without overwhelming the flavors.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup sliced carrots
- 1 cup frozen peas
- ½ cup diced celery
- ⅓ cup diced onion
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1½ tsp salt
- ½ tsp black pepper
- ¼ tsp celery seed
- 1¾ cups low-sodium chicken broth
- ⅔ cup whole milk
- 2 refrigerated pie crusts (or homemade for a personal touch!)
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F. This ensures it’s fully heated by the time your chicken pot pies are assembled. Use this time to prep all your ingredients and fillings!
- Cook the Chicken: Melt 3 tablespoons of salted butter in a large, heavy-bottomed skillet over medium-high heat. Once the butter is foaming and begins to turn golden brown, add the 1 pound of cubed chicken breasts. Arrange the chicken cubes in a single layer, avoiding overcrowding for optimal caramelization.
- Sear the Chicken: Cook the chicken undisturbed for 2-3 minutes until the bottoms are opaque and browned. Gently stir and continue cooking for another 2-3 minutes until the chicken is just barely cooked through, still showing a hint of pink in the center. This helps retain moisture when baked. Check the larger pieces with a knife to ensure they are not overcooked. Once lightly browned, transfer the chicken to a clean bowl or plate using a slotted spoon.
- Prepare the Flavorful Base: In the same skillet, melt the remaining 2 tablespoons of butter. Add the ⅓ cup diced onion, ½ cup diced celery, and 1 cup sliced carrots. Season generously with salt and pepper. Sauté for about 5 minutes over medium heat, stirring occasionally with a wooden spoon, until softened and fragrant but not fully cooked.
- Make the Roux: Quickly stir in ⅓ cup of all-purpose flour into the buttery vegetables, mixing until fully absorbed. Continue to cook and stir for an additional 2 minutes to eliminate the raw flour taste without browning the roux.
Notes
- 1. For a richer tasting crust: Use a combination of butter and solid vegetable shortening. Make sure to chill the mixture thoroughly before rolling it out.
- 2. Cook vegetables: Until slightly underdone – they’ll continue cooking inside the pie. Overcooked veggies can get mushy.
- 3. Sealing the crust edges: Wet your fingers or brush water to help them bind securely. Twist with a fork for that perfect crimped edge.
- 4. Freezing leftovers: You can freeze any leftovers for up to 2-3 months. Reheat frozen portions in a 350°F oven until hot and bubbly, about 45 minutes.
- 5. Swap chicken parts: Consider using boneless thighs for darker, juicier pieces. Adjust any seasonings to taste at the end!
