I’m still loving my All-Clad cookware and am making my way down the comfort food checklist as the air continues to cool and the leaves begin to fall. After sharing a few snippets of me making chicken pot pie for dinner one night last week, it was by popular request that I share this family recipe! It’s by far my favorite meal on a chilly night. The crust is buttery and flaky, while the inside is filled with creamy, savory goodness. Click through for the recipe and to see how I organize my cookware in the kitchen.
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Before we dig into the pie, I wanted to give you a peek inside my convenient cookware drawers for a glimpse at how I organize my new pots and pans. I figured I’ve already shared my pantry, so why not!
There are two large drawers below the cooktop and that’s basically where I keep all of our cooking items.
I recently got All-Clad’s new D3™ Compact line. It’s ideal for small space living, like my kitchen, because it’s stackable! It fits perfectly into my drawers. Like my existing All-Clad cookware, it’s warp resistant, dishwasher & oven safe, has contoured handles, pouring lips, interchangeable lids (that also save space), and nests within each other for easy stacking and storage. Again, I love that it’s a lifelong product and will work with any cooktop we have. Our kitchen currently houses an induction cooktop, but if we ever move or need to replace it, I know my cookware will still work.
Let’s get to the recipe, shall we? You’re going to want to save or pin this one! It’s THAT good. It’s my grandma’s recipe and I’ll just say this… the ladies in the south know how to do comfort food right. Here’s what you’ll need:
For the Filling:
- 1/3 cup butter
- 1/3 cup flour
- 1/3 cup onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried rosemary
- 2 sprigs of thyme
- 2 1/4 cups chicken broth
- 2/3 cup milk
- 2 cups diced chicken breast
- 3 cups vegetables (I use a 10 oz package of frozen peas & carrots)
For the Pie Crust:
- 2 cups flour
- 1 teaspoon celery seed
- 1 teaspoon salt
- 2/3 cup + 2 tablespoons shortening
- 4 -5 tablespoons ice water
In a saucepan, melt the butter over low heat. Add the diced onion, cooking 2-3 minutes until softened. Next, blend in the flour, salt, pepper, rosemary, and thyme.
Continue cooking over low heat, stirring continuously. Once the mixture begins to bubble, add the chicken broth and milk. Heat until boiling, stirring constantly.
Gently stir in the chicken and vegetables. Continue stirring over heat for 2-3 more minutes, adding chicken broth if the mixture gets too thick.
Remove from heat and set aside.
Now it’s time to prepare the pie crust! Measure flour, celery seed, and salt in a bowl. Cut in the shortening and sprinkle in water one tablespoon at a time, mixing until all the flour is moistened and the dough almost cleans the sides of the bowl. Gather into a dough ball.
On a lightly floured surface, roll 2/3 of the dough into a 12 – 13″ circle, depending on your pie pan size. Press it into the pan and add the filling. Roll the remaining dough and drape it over the filled pie.
Press and seal the dough around the perimeter of the pie pan. I sometimes like to dress it up by adding a braided crust.
Finally, cut a few slits in the top of the pastry and bake in a preheated oven at 425 degrees for 30-35 minutes.
Here’s what it looked like when I pulled it out of the oven…
Believe me when I say, it tastes as good as it looks. Emmett requests this meal once a week and would eat it all the time if I’d let him. Ha! It’s one of our favorite fall and winter dishes and now that the weather has changed, I don’t feel one bit guilty eating it.
You can also make this recipe in ramekins for mini pies! Those are always popular for entertaining. I went through a phase where I only made these for dinner parties and friends started showing up asking if chicken pot pie was for dinner. Hey- nobody was complaining!
What’s your favorite comfort food? Are there any recipes that remind you of home? Let me know if you try my grandma’s pot pie! I’d love to hear what you think.