Every Sunday without fail, the aroma of Grandma’s hearty chicken pot pie would waft through the house, a fragrant invitation to gather around the dining table. It was more than a meal; it was a tradition, an emblem of familial love served in a warm crust. 🥧👵
Grandma’s kitchen was a magical realm where the simplest ingredients morphed into mouth-watering dishes. At its heart was the irresistible chicken pot pie, a heavenly combination of tender chicken chunks, fresh vegetables, and creamy gravy. All ensconced in a golden, flaky crust, it was pure comfort on a plate. 😋
The beauty of Grandma’s chicken pot pie recipe was its simplicity. No fancy gadgets, no exotic ingredients. Just pure, home-cooked goodness drawn from a basic pantry. And the secret ingredient? A whole lot of love. ❤️
The Star of the Show: The Filling
Grandma was no stranger to the “fowl” play 🐔. She knew that the chicken had to be cooked just right – too little and it was tough, too much and it was dry. But when she did it, oh boy, it was perfect! The chicken chunks were tender and soaked up the creamy gravy like a sponge. Savory and succulent, they were the hero of this comfort food tale.
Tip: Always cook the chicken on medium heat to ensure it cooks evenly.
The Supporting Cast: The Vegetables
A symphony of vegetables 🥕🥦 added color and crunch to the pot pie. Peas, carrots, celery, and onion, all finely chopped and gently sautéed until they were just tender. Not too crunchy, not too soft – it was a delicate dance of precision. The vegetables were not merely supporting actors but stars in their own right, each bringing a unique flavor to the table.
Tip: Sauté the vegetables until they’re just tender, as they’ll continue to cook in the oven.
The Encasing Elegance: The Crust
No pot pie was complete without the flaky, golden crust.🥐 It was the perfect counterpoint to the creamy filling, providing a delightful crunch. Grandma’s secret? Keeping the dough chilled and not overworking it. The result – a beautifully bronzed, buttery crust that was the stuff of legends.
Tip: Chill the dough before rolling it out. It helps to create a flaky crust.
Grandma’s Hearty Chicken Pot PieCourse: LunchCuisine: American
A traditional and comforting chicken pot pie, just like Grandma used to make every Sunday.
1 lb chicken breast, cubed
1 cup peas
1 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
2 cups chicken broth
1/2 cup heavy cream
1 pie crust
Salt and pepper to taste
- Sauté the chicken until cooked through, then remove from the pan and set aside.
- In the same pan, add peas, carrots, celery, and onion. Sauté until they begin to soften.
- Pour in chicken broth and heavy cream. Stir to combine and let simmer for about 5 minutes.
- Add the chicken back into the pan, then season with salt and pepper. Stir well.
- Preheat the oven to 375°F (190°C).
- Pour the chicken and vegetable mixture into a pie dish. Cover with pie crust, crimping the edges to seal.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let cool for a few minutes before slicing and serving.
- You can add more vegetables if you prefer, such as mushrooms or potatoes.
- For a vegetarian version, replace the chicken with tofu or chickpeas, and use vegetable broth instead of chicken broth.
- You can prepare the filling ahead of time and store it in the fridge for up to two days.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the filling ahead of time and store it in the fridge for up to two days. Just add the crust and bake when you’re ready to serve.
Q: Can I make this vegetarian?
A: Absolutely! Replace the chicken with tofu or chickpeas, and use vegetable broth instead of chicken broth.
Q: Can I use store-bought pie crust?
A: Of course! Using store-bought pie crust is a great time saver. Just be sure to choose a quality brand for the best flavor.
Q: Can I add other vegetables to the pie?
A: Sure! Feel free to add in other veggies you love like mushrooms, potatoes, or even bell peppers. Just remember to adjust the cooking time accordingly.