Grandmas Chicken Pot Pie Recipe @pinch

Your whole family will love this old havefashioned chicken pot pie. Just chop up the chicken and veggies, and then the rest of the steps quickly come together. The gravy has a delicious savory flavor. When poured over the filling in the crust, it soaks into the filling while it bakes. The final outcome is flavorful, moist bits of chicken and veggies inside a flaky pie crust. A hearty chicken pot pie just like grandma would make. My grandma didn't cook fancy dishes, but every one of them was filling, made with love, and carry fond memories of the grandkids fighting over the last piece. have updated it to use a few modern conveniences.

grandmas chicken pot pie
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Chicken Yield: 6 Servings
Ingredients :
  • 2 pound(s) boneless chicken, cubed
  • 1 - carrot, diced
  • 1 - parsnip, diced
  • 2 stick(s) celery, diced
  • 1 cup(s) frozen peas
  • 1/2 - onion, diced
  • 1/3 cup(s) all-purpose flour
  • 1/2 cup(s) mixed rice, cooked
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) ground pepper
  • 1/2 teaspoon(s) celery seed
  • 2 cup(s) chicken broth
  • 2/3 cup(s) milk
  • 1 tablespoon(s) chopped Italian parsley
  • dash(es) garlic powder, to taste
  • 1 teaspoon(s) poultry seasoning
  • 4 - refrigerated pie crusts
Intructions :
  • In a saucepan, combine chicken, carrots, peas, and celery
  • Add water to cover and boil for 15 minutes
  • Remove from heat, drain, and set aside
  • In a saucepan, over medium heat, cook onions in butter until soft and translucent
  • Stir in flour and all spices
  • Slowly stir in chicken broth
  • Slowly stir in milk. Simmer over medium-low heat until thick
  • Remove from heat and set aside
  • Preheat oven to 350. Gently spray two pie pans and place one pie crust in each pan
  • Stir cooked rice into the drained chicken mixture
  • Add a pie crust to each prepared pan. Prick pie crust with a fork
  • Place half the chicken mixture in the bottom pie crust
  • Pour hot liquid mixture over
  • Cover with top crust. Seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape. Repeat with the second crust
  • Bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbly
  • Cool for 10 minutes before serving.

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Keyword : recipe-American-Chicken-Saute

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