Grandma’s Chicken Pot Pie | Hearty, smooth, crusty and comforting are just a few words to describe eating chicken pot pie. A delicious hearty meal that will warm you from the inside out!
You don’t have to buy high sodium frozen chicken pot pies anymore! This is the perfect meal to take over to a elderly couple. Take it to them hot fresh out of the oven, leave the dough raw and freeze the pie before taking it to them for a meal they can enjoy some other time. Also, this pie can be divided into smaller pies. This is great for those of us that can’t eat a whole pot pie in a few days.
When looking over the instructions it may seem like a lot. But if you plan ahead you can have this pot pie in the oven in no time. Look over the recipe and see what can be made in advance. Or simply put the whole thing together on Saturday for a Sunday dinner.
There are some shortcuts to be had when making this Grandma’s Chicken Pot Pie. For example the dough, you can substitute frozen biscuits or store bought pie crust dough.
If you love all the flavors of chicken pot pie but want something a little different you can try my CHICKEN POT PIE SOUP! This hearty soup has everything you love about chicken pot pie and more! Certainly a delicious way to warm up during the cold winter nights.
Grandma's Chicken Pot Pie
For the Chicken and Stock
- 1 (3 pound) whole chicken
- water (enough to cover the chicken about 10 cups)
- 2 large carrots, cut into big pieces
- 1 large onion cut into big pieces
- 3 celery stalks cut into big pieces
- 2 garlic cloves, smashed
- 2 bay leaves
- half a bunch of fresh thyme
- 1 tablespoon salt
For the Filling
- 2 medium carrots, diced
- 1 medium onions, diced
- 2 celery stocks, diced
- 8 ounces mushrooms, sliced
- 1 bay leaf
- 3 tablespoons butter
- 1/4 cup plus 2 teaspoons flour
- 1/4 cup heavy cream
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup frozen peas
For the Biscuit Dough
- 3 cups all purpose flour
- 4 teaspoons baking powder
- 2 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup plus 1 tablespoon shortening
- 1 cup milk
For the Egg Wash
- 1 egg
- 1 tablesppon of milk
For the Chicken and Stock:
Place the cleaned chicken in a large stock pot; add water until the chicken is covered. Add carrots, onion, celery, garlic, bay leaves, thyme and salt. Bring to a boil, turn heat down and simmer until chicken falls off the bone (about 1 hours). Remove chicken from the stock, shred and set aside. Strain vegetables from the stock. Reserve the stock, discard the vegetables.
For the Filling:
Pour chicken stock back into the stock pot; add fresh carrots, onion, celery, mushrooms and bay leaf. Boil until the vegetables are tender. Strain the vegetables out of the broth into a bowl. Reserve 2 cups of stock (freeze the remaining stock). In a large skillet melt butter, sprinkle flour over butter and mix until smooth; cook about 1 minute. Stir in the reserved stock and cream. Simmer until thickened; add poultry seasoning, peas, vegetables and chicken (2 1/2 cups).
For the Biscuit Dough:
Preheat oven to 400°. Mix flour, baking powder, sugar and salt. Cut in the shortening; stir in milk. Divide dough into two equal portions. Roll out dough to fit in the bottom of 2 quart baking dish, making sure the dough is larger then the dish hanging over the edge, pour filling into dish on top of the dough. Roll the remaining dough into a piece that will go over the top and over the edges of the casserole dish. Trim the edges and crimp. brush egg wash over the top piece of dough. Make an egg wash by lightly beating the egg with milk. Cut 3 slits in the dough to allow the steam to escape. Add a sprinkle of salt and black pepper. Cover with foil, bake 10 minutes, remove foil and continue to bake 30 minutes or until golden.
MORE COMFORT FOOD RECIPES
NEVER MISS A POST!
Sign up for my newsletter and receive my recipes in your inbox. Easy to see anytime and saved for safe keeping. Click Here and sign up today! —->>>>CURTAIN CALL NEWSLETTER