Best Grandmas Favorite Pot Pie Recipes

Old-Fashioned Chicken Pot Pie Recipe image

Provided by Southern Living Test Kitchen

Categories Chicken

Yield 6 to 8 servings

Number Of Ingredients 17

1 (3 1/2-pound) broiler fryer
2 quarts water
1 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, cut into 2-inch pieces
1 medium onion, quartered
1 bay leaf
1 (16-ounce) package frozen mixed vegetables
2 large potatoes, peeled and cubed
1/2 cup butter or margarine
1/2 cup all-purpose flour
1 cup milk
1 1/2 teaspoons salt
1 1/4 teaspoons pepper
1/4 teaspoon dried thyme
2 hard-cooked eggs, sliced
1 (9-inch) refrigerated piecrust

Steps:

Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken cool; skin, bone, and cut into bite-size pieces.
With a large spoon, skim fat (oily liquid) from surface of broth reserved in Dutch oven; bring broth to a boil. Add frozen vegetables and potatoes; return to a boil. Reduce heat, cover, and simmer 8 minutes or until tender. Remove vegetables from broth, and set aside. Measure 3 cups broth; set aside. Reserve remaining broth for other uses.
Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 11/2 teaspoons salt, 11/4 teaspoons pepper, and thyme. Add vegetables, chicken, and hard-cooked eggs; stir gently. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside.
Roll out piecrust on a lightly floured surface into a 15- x 11-inch rectangle (piecrust will be very thin). Place over chicken mixture; crimp edges, pressing against sides of baking dish. Cut slits in top for steam to escape; bake at 400° for 20 minutes or until golden brown.

Grandma's Chicken Pot Pie image

Provided by Karla Boyle

Time 1h10m

Number Of Ingredients 17

2 lb boneless chicken, cubed
1 carrot, diced
1 parsnip, diced
2 stick celery, diced
1 c frozen peas
1/2 onion, diced
1/3 c flour
1/2 c mixed rice
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp celery seed
2 c chicken broth
2/3 c milk
italian parsley
dash(es) garlic powder, to taste
1 tsp poultry seasoning
4 refrigerated pie crusts

Steps:

1. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
2. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour and all spices. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
3. Preheat oven to 350 Gently spray two pie pans and place one pie crust in each pan.
4. Place half the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Repeat with second crust
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Old-Fashioned Beef Pot Pie image

Provided by Crafty Lady 13

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 (11 ounce) can condensed beef vegetable barley soup
1/2 cup water
1 (10 ounce) package frozen peas and carrots, thawed and drained
1/2 teaspoon seasoning salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 cup shredded cheddar cheese, divided
1 1/3 cups French-fried onions, divided
1 (7 1/2 ounce) package refrigerated biscuits

Steps:

Preheat oven to 350 degrees.
In large skillet, brown ground beef in large chunks, drain.
Stir in soup, water, vegetables and seasonings. bring to a boil. Reduce heat and simmer, uncovered, 5 minutes.
Remove from heat; stir in 1/2 cup cheese and 2/3 cup French Fried Onions.
Pour mixture into 12 x 8 baking dish.
Cut each biscuit in half, place, cut side down, around edge of casserole.
Bake, uncovered, for 15 to 20 minutes or until biscuits are done.
Top with remaining cheese and 2/3 cup French Fried Onions, bake uncovered for an additional 5 minutes or until onions are golden brown.