Grandma's Tasty Recipes
As a food enthusiast, I always love to try new recipes and experiment with different ingredients. However, there is something special about grandma's recipes that always bring back fond memories. The taste, the aroma, and the love that goes into every dish are simply irreplaceable. That's why I decided to compile some of my favorite grandma's recipes in this article, so that everyone can enjoy the taste of nostalgia.
Chicken Pot Pie
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Recipe Category: Main Dish
- Recipe Cuisine: American
- Aggregate Rating: 4.9/5
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 refrigerated pie crusts
Instructions:
- Heat oven to 425°F. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender.
- Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken and mixed vegetables. Remove from heat.
- Unroll pie crusts. Place 1 crust in ungreased 9-inch glass pie plate. Pour chicken mixture into crust-lined plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Nutrition Information:
| Amount Per Serving | |
|---|---|
| Calories | 450 |
| Total Fat | 25g |
| Sodium | 700mg |
| Total Carbohydrate | 40g |
| Protein | 16g |
Recipes FAQ:
- Q: Can I use frozen pie crusts instead of refrigerated ones?
- Q: Can I substitute the chicken with beef?
- Q: Can I make this ahead of time?
- Q: Can I freeze this?
- Q: Can I use other vegetables?
- Q: Is it okay to use low-fat milk?
A: Yes, you can use frozen pie crusts. Just make sure they are thawed before using.
A: Yes, you can substitute the chicken with beef. Just adjust the cooking time accordingly.
A: Yes, you can make the filling ahead of time and refrigerate it until ready to use. Then just assemble and bake as directed.
A: Yes, you can freeze the unbaked pie for up to 2 months. Just wrap it tightly with plastic wrap and foil before freezing. Then bake it straight from the freezer, adding an extra 10-15 minutes to the baking time.
A: Yes, you can use any vegetables you like. Just make sure they are cooked and tender before adding them to the filling.
A: Yes, you can use low-fat milk. However, the filling may not be as creamy and rich as using whole milk.
Recipes Tips:
If you want to make the pie crust from scratch, you can use grandma's recipe for the crust. Just mix 2 cups of all-purpose flour, 1 teaspoon of salt, and 2/3 cup of shortening in a bowl. Add 5-7 tablespoons of cold water, a tablespoon at a time, until the mixture forms a dough. Roll out the dough on a floured surface and use it to line the pie plate.
If you want to add more flavor to the filling, you can add some herbs and spices like thyme, rosemary, or garlic powder. You can also add some grated cheese for a cheesy twist.
If you want to make the filling healthier, you can use low-sodium chicken broth, whole-wheat flour, and olive oil instead of butter. You can also use more vegetables and less meat to make it more nutritious.