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Grandma’s Chicken Pot Pie

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A comforting and nostalgic chicken pot pie filled with tender chicken, seasonal vegetables, and a rich creamy sauce, all encased in a flaky pie crust.

Ingredients

Scale
  • 1 pie crust
  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup potatoes, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon thyme
  • Salt and pepper to taste
  • Butter for sautéing

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large skillet, melt butter over medium heat. Add onion and garlic, cooking until translucent.
  3. Add carrots, peas, and potatoes; cook until they soften.
  4. Stir in shredded chicken, thyme, salt, and pepper.
  5. Pour in chicken broth and heavy cream, stirring until combined. Bring to a simmer and cook for about 5 minutes.
  6. Transfer the mixture to a pie dish and cover with pie crust, sealing edges.
  7. Cut slits in the top crust for steam to escape.
  8. Bake for 30-35 minutes or until the crust is golden brown.
  9. Let cool for a few minutes before serving.

Notes

For a golden, flaky crust, ensure your pie crust is cold before using it. Adjust vegetables based on preferences.

Nutrition

Find it online: https://sousviderecipe.com/grandmas-chicken-pot-pie/