Party Food

GRANDMA’S DELICIOUS CHICKEN POT PIE

TOP Reviews:

This is without a doubt the best chicken pot pie I’ve ever made or eaten in my life!!! My boys said, “it was da bomb”, (meaning excellent). I had to double the recipe to make a big 9 X 13 pie to feed my gang, so I had alot of work ahead. I did all the prep work (minced the onion, peeled and diced the potatoes and carrots, and diced 1.5 lbs. of chicken breasts then cooked them in 2 cups of broth and a bay leaf) the day before then refrigerated it all until the next day, when once I made the top crust, it was a snap to do the rest. I just had to cook the already peeled and diced potatoes/carrots, warm the chicken in the micro and make the sauce. Ohhhh so delicious!!

The first time I made this I followed the recipe to the letter and thought it tasted great but was too dry. So I doubled the sauce, used a deep dish pie plate, reduced the temp to 375 & baked for 45 minutes. It was perfectly moist without being runny, and the pie shells were perfectly done. Absolutely fabulous! Goes without saying it is a keeper!

This was excellent.I added mushrooms,bell pepper and green onions and instead of half and half I used heavy whipping cream(that was all I had).It was creamy and delicious.Thanks for sharing I advise everyone to try this!!!

This chicken pot pie was THE MOST DELICIOUS I’ve ever tasted! Everyone LOVED it!!!! It sure is definately worth the extra time it takes. I added mushrooms as well. I cooked and browned the chicken with some olive oil, salt and pepper. I prepped the filling the night before and put it in the frig, then the next night I just (heated up the mixture) filled the pies, put them in the oven to cook.

After reviewing several ratings I made some recommended changes. The first being I added more seasoning (garlic pepper, garlic powder, poultry seasoning) to the sauce and to the chicken mixture before cooking. Also, I cooked the chicken and veggies in chicken stock instead of water. My husband doesn’t like celery so I used potato instead and also added some corn. I used Pillsbury ready made pie crusts (so easy..just open and unroll). And after brushing with egg white, baked the bottom crust for 5 minutes. I doubled the sauce and added most to the chicken mixture before putting it into the pan. I baked on 375 for 40 minutes. It looked and tasted delicious!!

Ingredients :

1 cup potato, diced

1 cup onion, diced
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About the author

Milena McMichael

Hi, my name is Milena. I am a true blue Southern girl, cookbook author, entrepreneur, self-taught food photographer and lover of chocolate.

I love to cook, bake, entertain and create new recipes. I am blessed to have come from a long line of fantastic Southern cooks. It’s a pleasure to be able to share all my wonderful family recipes that have been passed down from generations and recipes that I have developed over the years along with my passion for entertaining and Southern culture.
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