How To make Grandma's Chicken Pot Pie
2 c Vegetables
1/4 c Vegetable oil or butter
1/4 c Flour
2 OXO chicken bouillon cubes
1/4 c Hot water
1 c Milk
1/4 ts Poultry seasoning
Salt Pepper 2 c Chicken/turkey cubes;cooked
Choose an assortment of vegetables: carrots, onions, celery, broccoli, green beans, peas, etc. Cook vegetables until tender and set aside. In a large sauce pan, heat oil; add flour. Stir constantly for two minutes. Dissolve OXO in hot water. Add with milk to oil and flour mixture. Add seasonions; cook until thick. Stir in meat and vegetables. In a 9-inch pie plate, spoon in filling mixture and top with one of: ~ crispy croutons: butter both sides of 4 slices of bread. Sprinkle with garlic powder and Parmesan cheese; cube. ~ Fresh biscuits; prepare biscuits using a biscuit mix and arrange on pie. ~ Traditional pie crust Bake at 400F 200C for 20-30 minutes until filling is bubbly and crust is golden. If topping gets too brown, cover with aluminum foil.
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Part 2 Sa'Ni and Grandma Making a Chicken Pot Pie ????
Sa'Ni gives her opinion if the pot pie is a winner or a bust
GRANDMA'S SOUTHERN STYLE CHICKEN POT PIE | Make Homemade Chicken Pot Pie With Bisquick Topping
My friend, Shawn Maldon, and I are taking you back with this southern-style, classic Chicken Pot Pie recipe. Delight your family with this ultimate comfort food that will leave you wishing you were cooking in Grandma’s kitchen. Check out the recipe card here:
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Chicken Pot Pie
@melissajorealrecipes
The best chicken pot pie has the crust on the bottom and top! I’ve been making this for a while now and it’s so delicious every time! This video is a blast from the past but the recipe is timeless! I hope you love!
Recipe:
Heat up a 32 ounce box of chicken broth and add one chicken bouillon cube to the broth and simmer until it’s warmed all the way through.
Peel and chop a potato into small cubes and boil until they are soft.
In a pan add one and a half sticks of butter & one chopped onion. Cook until the onions are translucent. Then add 3/4 cup of flour and whisk continuously for at least 2 to 3 minutes. Then add all of the chicken stock plus one more cup. Keep whisking. Add 1/4 cup of heavy cream and lots of salt and pepper. Keep whisking, then add a small bag of frozen mixed vegetables directly into the pan. ( you don’t need to defrost)
Add the boiled potatoes, fresh, chopped parsley, and one rotisserie chicken shredded it up to the pan. Mix mix!
Add the filling into a deep dish pie crust let it cool for a bit, then topped the pie crust with another deep dish pie crust, but make sure that you’re very carefully peeling away from the tin pie plate it comes in. Top the pot pie with the other pie crust and pinch it closed with your fingers and pat it down on the top. Then use a fork to seal all of the edges together.
make an egg wash with two yolks and a little bit of water mix it together and brush over the crust.
Make two slits at the top of the pot pie then place the pot pie onto a baking sheet and bake in the oven at 325°F for 50 minutes.
Remove from the oven and let it rest at least 20 minutes or so then slice and enjoy. Happy fall! #MakeIt #ChickenPotPie #ComfortFood #RotisserieChickenRecipes @swansonbroths @pillsbury @goldmedalflour @landolakesktchn @birdseyevegetables @costco