Grams’ Chicken Pot Pie: A Heartwarming Family Recipe

Chicken pot pie. The very words conjure images of cozy kitchens, comforting aromas, and shared family meals. This isn’t just a dish; it’s a memory, a tradition, a warm hug on a cold day. And this isn’t just any chicken pot pie recipe; this is Grams’ Chicken Pot Pie. This recipe has been passed down through generations, tweaked and perfected with each loving hand that’s stirred the pot. It’s a testament to the power of simple ingredients transformed into something truly special.

This recipe stands out from others because it focuses on creating rich, homemade flavors from scratch. While shortcuts exist, they often sacrifice the depth and complexity that makes a chicken pot pie truly exceptional. Grams always insisted on fresh vegetables, homemade broth (though store-bought can be used in a pinch!), and a flaky, buttery crust made with love. This recipe embodies that philosophy.

Before we dive in, let’s be clear: this recipe requires a bit of time and effort. But trust me, the results are well worth it. You’ll be rewarded with a pot pie so flavorful and satisfying that it will become a family favorite for years to come. Plus, the process itself is therapeutic – a mindful activity that connects you to the traditions of home cooking.

So, roll up your sleeves, put on your favorite music, and let’s get cooking! This recipe will guide you through each step, ensuring a delicious and successful outcome.

## Ingredients:

Let’s break down the ingredients into categories for easy organization:

**For the Chicken and Broth:**

* 1.5 kg (approximately 3.3 pounds) bone-in, skin-on chicken pieces (thighs and drumsticks work best for flavor). A whole chicken, cut up, is also an excellent option.
* 2.5 liters (approximately 10.5 cups) water
* 1 large onion, roughly chopped
* 2 carrots, roughly chopped
* 2 celery stalks, roughly chopped
* 2 bay leaves
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1/2 teaspoon black peppercorns
* 1 tablespoon salt (or to taste)

**For the Filling:**

* 50 grams (approximately 1/4 cup) butter
* 1 medium onion, diced
* 2 carrots, peeled and diced
* 2 celery stalks, diced
* 200 grams (approximately 1.5 cups) cremini mushrooms, sliced (optional, but adds a delicious earthy flavor)
* 50 grams (approximately 1/4 cup) all-purpose flour
* 500 ml (approximately 2 cups) reserved chicken broth (from above)
* 250 ml (approximately 1 cup) heavy cream (or half-and-half for a lighter version)
* 200 grams (approximately 1 cup) frozen peas
* 200 grams (approximately 1 cup) frozen corn
* 1/4 cup chopped fresh parsley
* Salt and freshly ground black pepper, to taste
* Optional: 1/4 teaspoon ground nutmeg (adds warmth and depth)

**For the Crust:**

* 250 grams (approximately 2 cups) all-purpose flour
* 1 teaspoon salt
* 225 grams (approximately 1 cup, or 2 sticks) cold unsalted butter, cut into small cubes
* 60-120 ml (approximately 1/4 to 1/2 cup) ice water, plus more if needed.
* 1 large egg, beaten (for egg wash)

**Equipment:**
* A large stockpot or Dutch oven
* A large skillet or sauté pan
* A 9-inch pie dish or casserole dish
* Rolling pin
* Measuring cups and spoons
* Cutting board and knife
* Whisk
* Pastry brush (optional, for egg wash)

## Instructions:

Let’s get started! We’ll break down the process into manageable steps.

**Part 1: Making the Chicken Broth and Cooking the Chicken**

This step is crucial for developing a rich and flavorful base for your pot pie. Homemade broth makes all the difference, but good-quality store-bought broth can be substituted if you’re short on time.

1. **Combine Ingredients:** In your large stockpot or Dutch oven, combine the chicken pieces, water, chopped onion, carrots, celery, bay leaves, thyme, rosemary, peppercorns, and salt. Make sure the chicken is fully submerged in the water. If it’s not, add a little more water.
2. **Bring to a Boil:** Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer gently for at least 1.5 to 2 hours, or until the chicken is cooked through and easily pulls away from the bone. The longer it simmers, the more flavorful the broth will be.
3. **Remove Chicken and Strain Broth:** Carefully remove the chicken pieces from the pot using tongs or a slotted spoon and set aside to cool slightly. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or container. Discard the solids (cooked vegetables and herbs). You should have about 6-8 cups of broth. If you have more than you need, you can save the excess for another use (soup, risotto, etc.) or freeze it.
4. **Shred Chicken:** Once the chicken is cool enough to handle, remove the skin and bones. Shred the chicken meat into bite-sized pieces. Set aside. Try to avoid any cartilage or bone fragments when shredding.

**Part 2: Preparing the Filling**

This is where the magic happens! The combination of sautéed vegetables, creamy sauce, and tender chicken creates the heart of the pot pie.

1. **Sauté Vegetables:** In a large skillet or sauté pan, melt the butter over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. If using, add the sliced mushrooms and cook for another 3-5 minutes, until they release their moisture and begin to brown.
2. **Make a Roux:** Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. It’s important to cook the flour to get rid of the raw flour taste.
3. **Whisk in Broth:** Gradually whisk in the reserved chicken broth, ensuring no lumps form. Start with a small amount of broth and whisk until smooth, then gradually add the rest. Bring the mixture to a simmer, stirring constantly, until it thickens slightly, about 3-5 minutes. The sauce should be thick enough to coat the back of a spoon.
4. **Add Cream and Seasonings:** Stir in the heavy cream (or half-and-half) and bring the mixture back to a gentle simmer. Reduce the heat to low and simmer for another 2-3 minutes, allowing the flavors to meld. Season with salt, freshly ground black pepper, and optional nutmeg to taste. Be sure to taste and adjust the seasoning as needed.
5. **Combine Filling Ingredients:** Stir in the shredded chicken, frozen peas, frozen corn, and chopped parsley. Mix well to combine. Simmer for another 2-3 minutes, until the peas and corn are heated through. Remove from heat.

**Part 3: Making the Pie Crust**

A flaky, buttery crust is essential for a perfect pot pie. This recipe provides instructions for making a homemade crust, but you can substitute store-bought pie crust if you prefer.

1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in Butter:** Add the cold, cubed butter to the flour mixture. Use a pastry blender, your fingers, or a food processor to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small, visible pieces. This is crucial for creating a flaky crust.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition. Continue adding water until the dough just comes together and forms a shaggy ball. Be careful not to overmix the dough, as this will develop the gluten and result in a tough crust.
4. **Shape and Chill Dough:** Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This allows the gluten to relax and the butter to chill, which will result in a flakier crust.
5. **Roll Out Dough:** On a lightly floured surface, roll out the dough into a circle that is slightly larger than your pie dish or casserole dish. If the dough is sticking, add a little more flour to the surface.

**Part 4: Assembling and Baking the Pot Pie**

This is the final step! You’re almost there – get ready to enjoy the fruits of your labor.

1. **Preheat Oven:** Preheat your oven to 200°C (400°F).
2. **Pour Filling into Dish:** Pour the chicken and vegetable filling into the pie dish or casserole dish. Make sure the filling is evenly distributed.
3. **Cover with Crust:** Carefully place the rolled-out pie crust over the filling. Trim any excess dough and crimp the edges to seal. You can use a fork to create a decorative pattern.
4. **Create Vents:** Cut several slits or a decorative pattern into the top of the crust to allow steam to escape during baking. This will prevent the crust from puffing up too much.
5. **Egg Wash (Optional):** Brush the top of the crust with the beaten egg for a golden-brown finish. This is optional, but it adds a nice color and shine to the crust.
6. **Bake:** Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can tent it with foil. Be sure to check the internal temperature of the filling to ensure it reaches a safe temperature of 74°C (165°F).
7. **Cool Slightly:** Let the pot pie cool for at least 10-15 minutes before serving. This will allow the filling to thicken slightly and prevent it from being too runny.

## Tips and Variations:

* **Vegetarian Pot Pie:** Substitute the chicken with 500 grams (about 1.1 lbs) of firm tofu, cubed and sautéed until golden brown. You can also add more vegetables, such as potatoes, sweet potatoes, or parsnips. Use vegetable broth instead of chicken broth.
* **Individual Pot Pies:** Divide the filling into individual ramekins or small oven-safe dishes and top with individual crusts. Reduce the baking time by about 5-10 minutes.
* **Add Potatoes:** Add 2 medium potatoes, peeled and diced, to the filling along with the carrots and celery.
* **Spice it Up:** Add a pinch of red pepper flakes to the filling for a little heat.
* **Herbs:** Feel free to experiment with different herbs, such as sage, oregano, or marjoram.
* **Make Ahead:** You can prepare the filling and the crust separately ahead of time. Store them in the refrigerator until ready to assemble and bake. The filling can be stored for up to 3 days, and the crust can be stored for up to 2 days.
* **Freezing:** Fully baked pot pie can be cooled completely, tightly wrapped, and frozen for up to 3 months. Thaw overnight in the refrigerator before reheating in a preheated 175°C (350°F) oven until heated through.

## Serving Suggestions:

Grams’ Chicken Pot Pie is a complete meal on its own, but it pairs well with a simple side salad or some crusty bread for soaking up the delicious sauce. A light green salad with a vinaigrette dressing is a perfect complement to the rich and savory pot pie.

## Grams’ Secret Ingredient: Love

Okay, it’s not *technically* an ingredient. But Grams always said that the most important ingredient in any recipe is love. Take your time, enjoy the process, and put your heart into it. Your family will taste the difference!

## Troubleshooting:

* **Crust not golden brown:** Make sure your oven is properly preheated. Brush the crust with egg wash for a richer color. You can also bake the pot pie on the lower rack of the oven for more even browning.
* **Filling too runny:** Make sure you cook the roux properly and whisk in the broth gradually to prevent lumps. If the filling is still too runny, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the filling during the last few minutes of cooking.
* **Crust too tough:** Be careful not to overmix the dough. Add just enough water to bring the dough together. Let the dough chill in the refrigerator for at least 30 minutes before rolling it out.
* **Crust shrinking during baking:** This can happen if the dough is not properly chilled. Make sure to chill the dough for at least 30 minutes before rolling it out. You can also blind bake the crust (bake it empty) for 10-15 minutes before adding the filling.

## Conclusion:

Grams’ Chicken Pot Pie is more than just a recipe; it’s a connection to the past, a celebration of family, and a delicious reminder of the simple joys in life. This recipe embodies warmth, comfort, and the love that goes into creating something truly special. Give it a try, and I guarantee it will become a cherished tradition in your own family. Happy cooking!