Best 2 Grannys Chicken Pot Pie Recipes

Chicken pot pie is a classic comfort food that is perfect for a cold winter day. This dish is made with a creamy chicken filling, vegetables, and a flaky crust. It is a hearty and satisfying meal that is sure to please everyone at the table.

This recipe includes three different variations of chicken pot pie: classic, creamy, and vegetable. The classic recipe is made with a traditional chicken filling, vegetables, and a flaky crust. The creamy recipe adds a creamy sauce to the filling, making it extra rich and decadent. The vegetable recipe is made with a variety of vegetables, making it a great option for vegetarians or those who are looking for a lighter meal.

No matter which variation you choose, you are sure to enjoy this delicious and comforting dish. So gather your ingredients and preheat your oven, because it's time to make some chicken pot pie!

Here are our top 2 tried and tested recipes!

GRANNY'S CHICKEN POT PIE

Granny's Chicken Pot Pie image

Like Marie Callendar's without the bad service!

Provided by Dannell M

Categories Casseroles

Time 1h15m

Number Of Ingredients 22

Ingredients

FILLING:
2 chicken breasts, boneless and skinless
2 c chicken broth
1/2 c onion, diced
1 clove garlic, minced
1/2 c celery
1 carrot, cut into chunks
2 potatoes, peeled & cubed
1/2 c green beans, cut into 3/4" pieces
1 1/2 c heavy cream, or half & half
3 Tbsp butter
1/3 c flour
1 Tbsp parsley, chopped
1 tsp thyme, leaves
PIE CRUST
4 c flour
1 3/4 c crisco shortening
1 Tbsp sugar
2 tsp salt
1 Tbsp vinegar
1 egg
1/2 c water

Steps:

1. Using a medium saucepan, place the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce to low heat. Cover and simmer for 15-20 minutes, until chicken is almost cooked through.
2. Meanwhile, in a small sauce pan add the carrots and potatoes, cover with water. Boil, reduce heat and cook until about half done. Blanch green beans. Remove vegi's from water into a bowl.
3. Now the chicken should be ready. Remove the chicken and let cool. Cut into cubes. Pour 1 cup of the chicken broth into a measuring cup. Allow to cool while you're doing the vegi's. Once the vegi's are done combine the cream with the 1 cup of broth.
4. In the same pan the chicken was cooked in, melt butter over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended.
5. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken and vegetables to the broth and stir to combine.
6. Line one deep dish pie plate with one of the pie crusts and ladle the chicken filling into it. filling it almost to the top. (Or prepare your mini pie tins). I always make my pie crust dough ahead of time and have balls of dough in the freezer. I let them thaw for about 45 minutes before rolling them out. I prefer to make mini pies in jumbo muffin tins, or large ramekins.
7. Cover mixture with second pastry, making sure to seal the top & bottom crusts by pinching them together. This will keep the filling from leaking out. Cut a couple of vent holes in the pastry top. Cut foil strips to wrap the edges of the pie to prevent buring.
8. Bake at 400 degrees for 25 minutes, then remove the foil strips and bake for an additional 5 minutes or until the crust is golden brown. The filling will be very hot! Let cool for 10 minutes and serve.

GRANNY BEA'S CHICKEN POT PIE

Granny Bea's Chicken Pot Pie image

This is a must try...easy and delicious recipe and the ultimate comfort food! This recipe was shared with me by my friend, a preacher's wife. It's soo good and well worth the effort! Not particularly difficult to make, either. Sometimes, I divide the filling and make two pies, Plus, you can keep one for yourself and share the other.

Provided by Gail Welch @sugarshack

Categories Chicken

Number Of Ingredients 17

Ingredients

1 - chicken, cut up
1 teaspoon(s) salt
1/2 teaspoon(s) black pepper
2/3 cup(s) flour
1 - chicken bouillon cube
2 can(s) veg-all (mixed vegetables)
2 teaspoon(s) salt
4 small potatoes, peeled and cut into chunks (precook by boiling)
1 stick(s) butter or margarine
1/2 teaspoon(s) black pepper
1 cup(s) milk
1 package(s) pillsbury ready made pie crust or homemade
BASIC PIE CRUST:
1 1/4 cup(s) flour
1/4 teaspoon(s) salt
1/2 cup(s) shortening, chilled
3 tablespoon(s) ice water

Steps:

Boil chicken with salt and pepper. When done, remove chicken, reserving 3 cups broth. Debone chicken.
In large saucepan,(dutch oven) Melt butter. Add flour and cook for 1 minute. Gradually stir in milk, 3 cups broth and bouillon. Cook over medium heat, stirring until thick and bubbly.
Add salt and pepper, chicken, Veg-All (with liquid) and the precooked potato chunks. NOTE: Potatoes do not have to be cooked completely because they will bake in the oven an additional 45 minutes. Precooking is optional.
Pour chicken mixture into a 2X9X13 in baking pan. Add top crust, putting slits in crust. May divide and bake this into 2 casserole dishes, if desired.
Bake 45 minutes at 400 degrees until crust is brown. brush top with melted butter. Enjoy!

Tips:

For a creamier filling, use heavy cream instead of milk.
To make the pot pie ahead of time, assemble the pie and bake it for 30 minutes. Then, let it cool completely and refrigerate for up to 3 days. When ready to serve, reheat the pie in a 350°F oven until heated through.
If you don't have a pie crust mix, you can make your own by combining 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 cup shortening. Cut the shortening into the flour mixture until it resembles coarse crumbs. Then, add 1/4 cup ice water and mix until the dough just comes together. Form the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes before rolling it out.
To make the pot pie gluten-free, use a gluten-free pie crust mix or make your own gluten-free pie crust.
To make the pot pie dairy-free, use dairy-free milk and butter instead of regular milk and butter.

Conclusion:

This classic chicken pot pie recipe is a delicious and comforting meal that is perfect for a weeknight dinner. With a flaky crust, tender chicken, and creamy filling, this pot pie is sure to be a hit with the whole family. So next time you're looking for a hearty and satisfying meal, give this chicken pot pie recipe a try. You won't be disappointed!

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