Our Lady of the Kitchen
Homemade Chicken Pot Pie
"A recipe passed down through generations — from our parish kitchen to yours."
👋 Welcome, dear friend! This recipe has been served at countless parish potlucks, funeral lunches, and Sunday suppers. It's simple, nourishing, and made with love — just the way Grandma taught us. We hope it brings warmth to your table.
📖 Our Story
Every church has that one recipe everyone asks for. For us, it's this creamy, flaky Chicken Pot Pie. First made for a bake sale in 1962, it's been a parish staple ever since. We've tweaked it over the years (added more vegetables, simplified the crust), but the heart of the recipe remains the same — simple ingredients, patient preparation, and a generous spirit.
🍂 What You'll Need
🍲 How to Make It
- Preheat the oven to 425°F (220°C). Place one pie crust in the bottom of a 9-inch deep-dish pie plate.
- Sauté the vegetables — In a large skillet, melt butter over medium heat. Add onion and cook until soft (about 3 minutes). Add flour and cook 1 minute, stirring constantly.
- Make the creamy filling — Slowly whisk in chicken broth and milk. Bring to a simmer, stirring until thickened (about 2-3 minutes).
- Add chicken and veggies — Stir in cooked chicken, peas & carrots, potatoes, salt, pepper, and thyme. Cook 2 minutes more.
- Fill the pie — Pour the mixture into the crust-lined pie plate.
- Add the top crust — Place the second pie crust on top. Crimp edges to seal, then cut a few slits in the top to vent steam.
- Bake — Place pie on a baking sheet (to catch drips). Bake at 425°F for 30-35 minutes, until golden and bubbly.
- Rest and serve — Let cool for 10 minutes before slicing. Serve warm, with a smile!
✝️ A Tip from the Altar Society
If you're bringing this to a church potluck, bake it in a disposable aluminum pan and wrap it in a towel for transport. It'll stay warm for an hour! For extra golden crust, brush the top with an egg wash before baking.
🔄 Make It Your Own
Vegetarian version: Omit the chicken, add 1 cup of chopped mushrooms and an extra ½ cup of mixed vegetables. Use vegetable broth instead of chicken broth.
Gluten-free option: Use gluten-free pie crust (store-bought or homemade) and substitute 1:1 gluten-free flour blend for the all-purpose flour in the filling.
Dairy-free: Use plant-based butter and unsweetened almond or oat milk.
🥶 How to Store & Freeze
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven for 15 minutes.
Freezer (unbaked): Assemble the pie in a freezer-safe dish. Cover tightly with foil and freeze for up to 3 months. Bake from frozen at 425°F for 50-60 minutes.
Freezer (baked): Cool completely, wrap tightly, and freeze for up to 2 months. Reheat at 350°F for 25-30 minutes.
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