Nothing felt more comforting on a chilly night than the sight of grandma pulling bubbling chicken pot pies from the oven, their golden crusts glowing in the warm kitchen light. Each forkful was a bite of creamy, savory goodness wrapped in flaky pastry — food that hugged you from the inside out.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1/3 cup butter
- 1/3 cup flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts
Instructions:
- Preheat oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and garlic powder.
- Slowly whisk in chicken broth and milk. Cook, stirring constantly, until thickened and bubbly.
- Stir in shredded chicken and frozen peas and carrots.
- Pour mixture into pie dish. Cover with pie crust, seal edges, and cut small slits on top.
- Bake for 30–35 minutes, until crust is golden. Let cool slightly before serving.
Grandma’s Secret: She’d brush the crust with milk just before baking to give it that beautiful golden sheen.
Final Thought:
Every bite of this pie brought warmth, love, and memories of simpler times gathered around the kitchen table — when the world seemed to pause and nothing mattered but the next bite.
