Introduction

There’s a reason Grandma’s Classic Chicken Pie is always the star of family gatherings. This timeless recipe wraps tender chicken and hearty vegetables in a golden, flaky crust—bringing everyone to the table for a taste of nostalgia. Every bite is comfort, warmth, and a little bit of home. Ready to make a dish your family will remember? Let’s get cooking!

Ingredients

To make this delicious chicken pie, you will need:

• 2 cups cooked chicken, shredded or diced
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1 cup potatoes, peeled and diced
• 1/2 cup celery, chopped
• 1 small onion, diced
• 2 cups chicken broth
• 1 cup milk
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (optional)
• 2 pre-made pie crusts (for top and bottom)
• 1 egg, beaten (for brushing the crust)

Handy Tools for This Recipe

For the best results, here are some helpful kitchen tools I personally recommend:

• Pyrex Deep 2‑Pack (9.5″) Glass Baking Dish Set – Perfect for savory pies and easy cleanup
• Victorinox 8-Inch Chef’s Knife – For chopping vegetables and cooked chicken
• FineDine Stainless Steel Mixing Bowls (Set of 6) – For mixing fillings and prepping ingredients
• Etekcity Food Kitchen Scale, Digital – For measuring flour and chicken precisely
• Reynolds Kitchens Parchment Paper Roll, 60 sq ft – Keeps your pie crust from sticking and makes cleanup easier
• OXO Good Grips Pastry Brush – For brushing the egg wash over the crust

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Instructions

1. Preheat the oven to 400°F (200°C).
2. In a saucepan, melt the butter over medium heat. Add the onions, carrots, celery, and potatoes. Sauté for about 5 minutes until softened.
3. Stir in the flour and cook for 1–2 minutes, stirring constantly.
4. Gradually add chicken broth and milk, whisking until smooth and thickened (about 5 minutes).
5. Add the cooked chicken, peas, salt, pepper, and thyme. Mix well and simmer for 2–3 minutes.
6. Fit one pie crust into a 9-inch pie dish. Pour the chicken mixture into the crust.
7. Cover with the second pie crust. Seal and flute the edges. Cut a few small slits in the top to vent steam.
8. Brush the top crust with the beaten egg for a glossy finish.
9. Bake for 30–35 minutes or until the crust is golden brown.
10. Let the pie cool for 10 minutes before slicing and serving.

Helpful Tips

• For extra richness, use rotisserie chicken for the filling.
• Let the pie rest before slicing so the filling sets.
• You can prep the filling ahead and refrigerate overnight.
• Add a sprinkle of fresh parsley for a burst of color before serving.