Why You’ll Love this Grandma-Style Chicken Pot Pie
When you’re craving comfort food that wraps you in a warm culinary hug, nothing quite compares to this grandma-style chicken pot pie. I’m talking about buttery puff pastry that crackles under your fork, revealing a creamy filling that’s pure nostalgia in every bite.
What makes this recipe special? It’s the combination of pearl onions, mushrooms, and fresh herbs that elevate it beyond basic versions. The sauce—oh, the sauce—thick and velvety, clinging perfectly to tender chunks of chicken and colorful vegetables.
And can we talk about that golden-brown crust? It’s the kind of showstopper that makes everyone at the table pause before diving in. Perfect for Sunday dinners or when you need to impress without spending hours in the kitchen.
What Ingredients are in Grandma-Style Chicken Pot Pie?
Grandma-style chicken pot pie is the ultimate comfort food, bringing together tender chicken, vegetables, and creamy sauce under a flaky, golden puff pastry crust. There’s something about that moment when your fork breaks through the buttery layers and steam escapes from the filling—pure magic. This recipe calls for high-quality ingredients that create that nostalgic flavor we all remember from childhood.
- 14 ounces good-quality puff pastry (such as Dufour)
- 4 cups chicken broth
- 1 large yellow onion, quartered
- 2 dried bay leaves
- 1 teaspoon whole black peppercorns
- 3 sprigs fresh thyme, plus 1 tablespoon chopped
- 4 chicken breasts
- 3 tablespoons unsalted butter
- 1/2 cup peeled white pearl onions
- 2 medium carrots, peeled and diced
- 1 cup sliced white mushrooms
- 1 cup peas
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 egg, lightly beaten
When shopping for these ingredients, the puff pastry quality really matters—it’s worth spending a bit more for the Dufour brand if you can find it. The pastry makes that gorgeous golden crown on your pot pie. Fresh herbs make a noticeable difference too, particularly the thyme which gives the filling that classic pot pie flavor. If you’re in a pinch, frozen pearl onions work perfectly well, and can save you the trouble of peeling those tiny things. Want to make this recipe even more special? Try adding a splash of white wine or a bit of fresh parsley to brighten the flavors.
How to Make this Grandma-Style Chicken Pot Pie
This homemade chicken pot pie starts with good-quality puff pastry (14 ounces), which needs to be rolled out on a lightly floured surface. Once you’ve rolled it with a floured rolling pin, transfer it to a parchment-lined baking sheet, cover with plastic wrap, and let it chill in the refrigerator. The cold pastry will give you that perfect flaky crust that grandmas are famous for—you know, the kind that makes you close your eyes when you take the first bite.
While your pastry chills, prepare the rich filling by combining 4 cups of chicken broth with a large yellow onion (quartered), 2 dried bay leaves, 1 teaspoon of whole black peppercorns, and 3 sprigs of fresh thyme in a large pot. Bring this aromatic mixture to a boil, then reduce the heat and let it simmer for about 30 minutes to develop those deep flavors.
Add your 4 chicken breasts and return to a boil. Once cooked through, you’ll shred this chicken and combine it with sautéed vegetables—½ cup pearl onions, 2 diced carrots, 1 cup sliced mushrooms, and 1 cup peas. The sauce comes together with 3 tablespoons of butter, 5 tablespoons of flour, and 1 cup of milk to create that velvety, comforting gravy that makes pot pie so irresistible. For the most authentic results, consider preparing this dish in cast iron cookware which distributes heat evenly and adds a rustic touch to your presentation. When everything’s combined in your baking dish, top with the chilled puff pastry, brush with a beaten egg for golden color, and bake at 375°F until bubbly and beautifully browned. The end result? A pot pie that could bring a tear to grandma’s eye.
Grandma-Style Chicken Pot Pie Substitutions and Variations
Making do with what you’ve got is actually part of the grandma-style cooking tradition, so feel free to switch things up in this classic pot pie recipe. No puff pastry? A regular pie crust works beautifully, or try topped with biscuits for a cobbler-style variation.
Vegetables are wonderfully flexible here. Swap in frozen mixed veggies when you’re short on time, or add diced potatoes, celery, or even a handful of corn. Got leftover turkey from Thanksgiving? That’s perfect instead of chicken.
For a richer sauce, I might substitute half the milk with heavy cream, or add a splash of white wine for depth. Vegetarians can use veggie broth and chickpeas or white beans instead of chicken. Can’t find pearl onions? Regular diced onion works just fine, trust me.
What to Serve with Grandma-Style Chicken Pot Pie
While a hearty chicken pot pie often feels like a complete meal on its own, thoughtful side dishes can transform this comfort food classic into a proper dinner spread. I’m partial to serving a crisp green salad with a light vinaigrette to cut through the richness of the pie. Think peppery arugula or mixed greens with thinly sliced radishes and a lemon dressing.
For something more substantial, roasted vegetables work beautifully—brussels sprouts or root vegetables caramelized to perfection. Can you imagine the textural contrast? Divine.
Don’t forget about cranberry sauce, which adds that sweet-tart element that complements the savory pie so well. A glass of chilled white wine, perhaps a buttery Chardonnay or crisp Sauvignon Blanc, rounds out the meal perfectly, especially for grown-up dinner parties.
Final Thoughts
How often do we stumble upon recipes that genuinely deserve a permanent spot in our kitchen arsenal? This chicken pot pie, featured on the Early Show, is absolutely one of those gems. I’m convinced the combination of flaky puff pastry and that rich filling with pearl onions and mushrooms creates comfort food perfection.
What makes this recipe special isn’t just the ingredients, but the technique—simmering those chicken breasts in a broth with herbs before incorporating them into the filling. The result? Tender meat that carries the flavor throughout every bite.
I’d recommend making this on a lazy Sunday when you have time to enjoy the process. Your future self will thank you when that golden-brown pie emerges from the oven, ready to warm both body and soul.
