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.