Old Fashioned Chicken Pot Pie Recipe: The Ultimate Comfort Food
Discover the timeless flavors of an old fashioned chicken pot pie recipe with this mouthwatering recipe that will transport you back to grandma’s kitchen.
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Are you craving a cozy and comforting meal that will warm you up from the inside out? Look no further than our delicious old fashioned chicken pot pie recipe! Made with tender chunks of chicken, flavorful vegetables, and a creamy gravy all encased in a flaky pastry crust, this classic dish is the epitome of comfort food. Whether you’re looking to impress guests at a dinner party or simply want to treat your family to a hearty homemade meal, our chicken pot pie recipe is guaranteed to satisfy even the pickiest eaters.
Equipment
- Pie plate
- Rolling pin
- Mixing bowl
- Large spoon
- Whisk
- Large skillet
- Large saucepan
- Measuring cup
- Cutting board
- Knife
- Pastry brush
Ingredients
- 2 cups cooked chicken (diced)
- 1 lb frozen vegetables – any vegetables will work. They can be fresh, frozen, or canned.
- 1 medium onion (finely chopped)
- 1 medium potato (finely chopped)
- 1 teaspoon lard – oil or butter can also be used.
- 1/2 cup chicken broth
- 1/3 cup all-purpose flour
- 2 cups milk
- 1 egg yolk
- 1 tablespoon of milk
- Salt and black pepper to taste
- 2 pie crust – if you need an easy delicious pie crust recipe you can get it here!
How to Make Old Fashioned Chicken Pot Pie Recipe From Scratch
1. Preheat your oven to 350°F.
2. In a large skillet, melt the lard over medium heat. Add the chopped onions and potatoes and cook until they become fork-tender.
3. Add the chopped chicken and vegetables to the skillet and set to the side.
4. In a large saucepan add the chicken broth and stir in the flour gradually until it forms a thick paste-like consistency called a roux. Over high heat continue cooking whisking until the mixture looks like it is melting together. Pour the milk into the pan while continuously whisking to prevent scorching. Continue whisking until the mixture begins to thicken. When it reaches a gravy consistency remove from the heat. Add salt and pepper to taste.
5. Add the onions, potatoes, chicken, and vegetables into the saucepan with the sauce. Mix until thoroughly combined.
6. Drape your pie pan with a pie crust. Cut away the excess pie crust and add the filling.
7. Drape the second pie crust over the pie filling. Use a knife to cut away the excess pie crust. Use a fork or your fingers to seal the pie crust together. Cut vents in the top of your pie crust.
8. In a bowl whisk together the egg yolk and 1 tablespoon of milk. Use a pastry brush to spread the egg yolk wash over the entire pie crust. (This step is optional.)
9. Bake at 350°F for 45 minutes or until the crust is golden brown or until you see the filling bubbling. Let cool for 15 minutes before slicing and serving.
FAQ’s
A double crust chicken pot pie is a pie that has two crusts, one on top and one on the bottom.
If you don’t want to make your own filling for the chicken pot pie you can use one can cream of chicken and one can cream of mushroom instead.
Yes, put the pie crust on the bottom, and when baking cover your pie with aluminum foil to prevent the filling from drying out.
It is made with chicken broth, flour, milk, salt, and pepper.
Old Fashioned Chicken Pot Pie Recipe
Equipment
- Pie plate
- Rolling Pin
- Mixing bowl
- Large spoon
- Whisk
- Large skillet
- Large saucepan
- Measuring cup
- Cutting board
- Knife
- Pastry brush
Ingredients
- 2 cups cooked chicken (diced)
- 1 lb frozen vegetables – Any vegetables will work. They can be fresh, frozen, or canned.
- 1 medium onion (finely chopped)
- 1 medium potato (finely chopped)
- 1 tsp lard – oil or butter can also be used
- ½ cup chicken broth
- ⅓ cup all purpose flour
- 2 cups milk
- 1 egg yolk
- 1 tbsp milk
- salt and pepper to taste
- 2 pie crust
Instructions
- Preheat your oven to 350°F.
- In a large skillet, melt the lard over medium heat. Add the chopped onions and potatoes and cook until they become fork-tender.
- Add the chopped chicken and vegetables to the skillet and set to the side.
- In a large saucepan add the chicken broth and stir in the flour gradually until it forms a thick paste-like consistency called a roux. Over high heat continue cooking whisking until the mixture looks like it is melting together. Pour the milk into the pan while continuously whisking to prevent scorching. Continue whisking until the mixture begins to thicken. When it reaches a gravy consistency remove from the heat. Add salt and pepper to taste.
- Add the onions, potatoes, chicken, and vegetables into the saucepan with the sauce. Mix until thoroughly combined.
- Drape your pie pan with a pie crust. Cut away the excess pie crust and add the filling.
- Drape the second pie crust over the pie filling. Use a knife to cut away the excess pie crust. Use a fork or your fingers to seal the pie crust together. Cut vents in the top of your pie crust.
- In a bowl whisk together the egg yolk and 1 tablespoon of milk. Use a pastry brush to spread the egg yolk wash over the entire pie crust. (This step is optional.)
- Bake at 350°F for 45 minutes or until the crust is golden brown or until you see the filling bubbling. Let cool for 15 minutes before slicing and serving.
Nutrition
In conclusion, this chicken pot pie recipe offers a delicious and comforting meal for any occasion. With its flaky crust, tender chicken, and flavorful vegetables in a creamy sauce, it is sure to be a hit with family and friends. The versatility of this dish allows for customization based on personal preferences or dietary restrictions. Whether enjoyed as a weeknight dinner or served at special gatherings, the homemade goodness of this chicken pot pie will leave everyone wanting more.
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