Are you craving a comforting, homemade meal that tastes like a warm hug? Look no further than Grandma's Famous Chicken Pot Pie! This classic dish is a perfect example of delicious, healthy meals that are surprisingly easy to make. Forget those pricey takeout options; this recipe is your ticket to quick dinner ideas and homemade cooking at its finest. Get ready to transport your taste buds back to simpler times with this Whistle Stop Cafe recipe.
Ingredients:
This recipe makes enough to serve 4-6 people. Adjust quantities as needed.
- For the Chicken Filling:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chicken broth
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup all-purpose flour
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
Instructions:
Making the Chicken Filling:
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add chicken and cook until browned.
- Sprinkle flour over the chicken mixture and stir to combine. Gradually whisk in chicken broth until smooth.
- Stir in peas, corn, thyme, salt, and pepper. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat.
Making the Crust:
- Whisk together flour and salt in a large bowl.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Turn the dough out onto a lightly floured surface and form into a disc. Wrap in plastic wrap and chill for at least 30 minutes.
Assembling and Baking the Pot Pie:
- Preheat oven to 375°F (190°C).
- Roll out half of the dough and place it in a 9-inch pie plate.
- Pour the chicken filling into the pie crust.
- Roll out the remaining dough and place it over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool slightly before serving.
Tips for the Best Chicken Pot Pie:
- For extra flavor, use homemade chicken broth.
- Add a tablespoon of Dijon mustard to the chicken filling for a tangy twist.
- Feel free to add other vegetables, such as mushrooms or potatoes.
- If you don’t have time to make the crust from scratch, use a store-bought pie crust.
- To prevent a soggy bottom, pre-bake the crust for 10 minutes before adding the filling.
Variations:
- Vegetarian Pot Pie: Replace the chicken with cooked vegetables like butternut squash, sweet potatoes, and mushrooms.
- Turkey Pot Pie: Substitute cooked turkey for the chicken.
- Creamy Pot Pie: Stir in 1/2 cup of heavy cream to the chicken filling for a richer flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: 25-30g Fat: 20-25g Carbohydrates: 40-50g
This easy recipe provides a delicious and satisfying meal, perfect for a weeknight dinner or a special occasion. Enjoy this taste of home-cooked goodness from the Whistle Stop Cafe!