A pot pie is a type of pie with a top pie crust, and a bottom pie crust, consisting of flaky pastry. The term is used in North America. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based fillings, and may also differ in the types of crust. Wikipedia
One of our most popular and top-rated recipes of all time, this classic chicken pot pie recipe has a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables. Plus, it’s super easy to make, which makes it a great recipe for beginner cooks and busy families alike.
Nobody makes chicken pot pie like good old grandma.
There is just something amazing about a grandmother’s cooking, isn’t there? I know that my grandma could cook way better than anyone else in my life when I was growing up. Yes, my mama was a great cook and still is, however, there was just something special about grandma’s recipes. Sadly, my grandma passed on in 2011 so I don’t get to enjoy her cooking anymore. I was really excited to come across the Bless Us O Lord food blog though as Barbara has many recipes that remind me of my gram’s. Especially, this chicken pot pie casserole. It’s totally scrumptious!
I am making this yummy casserole tonight for my husband’s birthday dinner as he LOVES chicken pot pie. Thanks for sharing this great casserole Barbara!
Anyway, I bet you are biting at the bit to get your hands on this delicious recipe, yes? Well, wait no more, my friend. Simply flip over to the next page for a complete list of ingredients and instructions. Enjoy!
To Make this Recipe You’Il Need the following ingredients:
Potato, diced
Onion, diced
Celery, diced
Carrot, diced
Melted margarine
All-purpose flour
Chicken broth
Half-and-half
Salt
Pepper
Chicken, cooked and chopped
Pie crusts ( either store bought or your own recipe)
You can find a copy of this recipe on the next page. Enjoy!
Expert Tips
- Make a foil collar (or pie crust shield) to protect the edges of the pastry from overbrowning. Place strips of foil to cover crust during the last 15 or 20 minutes of baking.
- A standard 9-inch glass pie plate works best for this recipe.
- The only complicated part of making a pot pie is the pastry. By using a refrigerated dough you’re left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. A dash of poultry seasoning or some finely chopped fresh sage will enhance the flavor of the sauce.
- To Make Chicken Filling Ahead: prepare as directed in recipe. Spoon into airtight container; cover. Refrigerate up to 1 day. To bake, pour filling into 2-quart saucepan, heat over medium heat 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.
- To Freeze Chicken Filling: prepare as directed in recipe. Cool, uncovered in refrigerator 30 minutes. Spoon mixture into 1-gallon freezer food storage plastic bag, leaving 1/2 to 1-inch at top of bag for expansion; seal. Freeze up to 1 month. To bake, thaw mixture overnight in refrigerator. Pour into 2-quart saucepan, heat over medium heat, 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.
PLEASE, USE THE NEXT PAGE BUTTON OR OPEN BUTTON BELOW FOR THE PRINTABLE RECIPE AND INSTRUCTIONS.
