Grandma’s Yummy Chicken Pot Pie Recipe

Why You’ll Love This this Yummy Chicken Pot Pie

This comforting chicken pot pie uses simple ingredients you probably already have in your kitchen, like canned soup and frozen vegetables, making it perfect for those nights when you want homemade goodness without all the fuss.

The recipe is wonderfully forgiving too – you can cook that chicken however your mood strikes you, whether that’s grilling it outside while you pretend you’re a backyard chef or just boiling it while you catch up on your favorite show.

Best of all, it feeds a crowd and tastes like the kind of meal that takes hours to make, even though you’ll have it in the oven in about twenty minutes.

Ingredients List

You’ll be amazed at how this recipe transforms everyday pantry staples into something that tastes like pure comfort food magic.

• 2 chicken breasts
• 2 pie crusts, refrigerated and ready to use
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (14 1/2 ounce) can mixed vegetables, drained
• 2 (10 3/4 ounce) cans cream of potato soup
• 1 potato, peeled, cubed and boiled until just tender
• 1/2 teaspoon Accent seasoning
• This recipe leans heavily on convenience ingredients like canned soup and vegetables, which means it’s higher in sodium than a completely from-scratch version
• The cream of potato soup adds richness but also calories and preservatives, though it sure does make life easier on busy weeknights
• You can lighten things up by using low-sodium soup varieties or substituting part of the milk with chicken broth
• The single fresh potato adds some wholesome balance to all those processed ingredients, and honestly, every little bit helps

Step by Step Directions

Making Grandma’s chicken pot pie is straightforward and forgiving, perfect for cooks of any skill level.

• Cook the chicken breasts using your preferred method – grilling, baking, or boiling – until fully cooked, then cut into small cubes and set aside.
• Place one pie crust into your pie plate and press down until it fits snugly against the bottom and sides.
• In a large bowl, combine the cubed chicken, drained mixed vegetables, cream of potato soup, boiled potato cubes, milk, salt, pepper, and Accent seasoning until well mixed.
• Pour the chicken mixture into the prepared pie crust, spreading it evenly.
• Preheat your oven to 375°F.
• Place the second pie crust on top of the filling and flute the edges to seal the crusts together.
• Add small pats of butter on top of the upper crust.
• Bake for 40 minutes until the crust is golden brown.
• Remove from oven and let cool for 10 minutes before serving to allow the filling to set.

For those who enjoy making homemade sides, consider using a professional pasta maker to create fresh noodles that pair beautifully with this comforting pot pie.

Substitutions and Variations

• Go crustless – Skip the bottom crust and just use the top one for a lighter version, or ditch both crusts and serve it over biscuits or mashed potatoes.

Sometimes we all need to pretend we’re being healthy.

• Cheese it up – A handful of shredded cheddar mixed into the filling adds richness, because apparently some of us think comfort food needs to be even more comforting.

Additional Things to Serve With This Dish

This hearty pie pairs beautifully with lighter sides that won’t compete for attention on your plate.

• Simple green salad – Something crisp and fresh cuts through all that creamy richness, and to be frank, we need to balance out the comfort food guilt somehow.
• Roasted vegetables – Carrots, green beans, or Brussels sprouts work perfectly, though I realize suggesting Brussels sprouts with comfort food might be pushing it.
• Cranberry sauce – The tartness plays surprisingly well against the savory filling, like Thanksgiving decided to crash your Tuesday dinner.
• Buttermilk biscuits – Because apparently doubling down on carbs is a perfectly reasonable life choice, and who am I to judge?
• Steamed broccoli – Your mom would be proud, and the bright green color makes the whole plate look more intentional.
• Apple coleslaw – The crunch and slight sweetness create a nice contrast, plus it feels fancier than regular coleslaw without much extra work.

Cooking Tips & Tricks (Chef’s Notes)

Making a perfect chicken pot pie isn’t rocket science, but there are definitely some tricks that’ll save you from a soggy bottom disaster.

• Pre-bake that bottom crust – Give it about 10 minutes in the oven before adding your filling, because nobody wants to bite into what feels like wet cardboard.
• Let your filling cool completely – Hot filling plus cold crust equals a structural nightmare that would make any engineer weep.
• Brush the top crust with beaten egg – This creates that gorgeous golden color that makes people think you actually know what you’re doing in the kitchen.
• Cut steam vents generously – Your pie needs to breathe, and those little slits prevent the whole thing from turning into a volcanic explosion of cream soup.
• Use a glass pie dish – You can actually see if the bottom is browning properly instead of playing guessing games with your dinner.
• Don’t overfill – I know it’s tempting to cram every last bit of filling in there, but restraint prevents the dreaded spillover situation that’ll have you scraping crusty bits off your oven floor.
• Place on a baking sheet – Speaking of spillovers, this catches any rebellious filling and saves your oven from becoming a crime scene.
• Test doneness with a knife – If it slides through the crust easily and the filling bubbles around the edges, you’re golden.

Nutritional Facts

Based on 8 servings, each slice of this hearty chicken pot pie delivers substantial comfort food satisfaction with the nutritional profile to match.

• Calories: Approximately 420-450 per serving
• Protein: 18-22 grams from chicken breast and milk
• Carbohydrates: 35-40 grams primarily from pie crust and potatoes
• Fat: 22-26 grams from crust, soup, and milk
• Fiber: 3-4 grams from mixed vegetables and potato
• Sodium: 800-950 mg (high due to canned soup and seasonings)
• Cholesterol: 45-55 mg mainly from chicken and dairy
• Calcium: 8-10% daily value from milk and soup base
• Iron: 10-12% daily value from chicken and enriched flour
• Vitamin A: 15-20% daily value from mixed vegetables
• Potassium: 400-500 mg from potato and vegetables
• Saturated Fat: 8-10 grams from pie crust and dairy components

Fun “Did You Know?”

While those numbers tell the nutritional story, chicken pot pie holds some fascinating secrets that’ll make you appreciate this comfort food classic even more.

Did you know chicken pot pie originated in medieval England as “coffins” – pastry cases that preserved meat during long journeys? American colonists transformed this concept into the hearty dish we love today.

Here’s something surprising: the top crust actually serves as a natural steam valve, preventing soggy bottoms while keeping filling moist.

Marie Callender’s popularized frozen versions in the 1940s, but nothing beats homemade.

Each bite contains roughly 15-20 ingredients when you count individual spices and vegetables!