Grammy’s Chicken Pot Pie

14 Jan

I wanted to improve my chicken pot pie recipe and I believe I did! I must admit, I drew inspiration from my dog’s (gourmet) canned food – that’s where I got the idea to add apples. So, I decided to use the same name to pay homage. It may seem strange but it is oh so delicious. No shame in my game!

Time: 1 hour              Serves: 10


  • 5 cups cooked chicken, chopped or shredded (*please see note)
  • 1 1/2 cups red skin potatoes, cubed
  • 1 1/2 cups or 1/2 medium yellow onion, diced
  • 1 1/2 cups celery, diced
  • 1 1/2 cups carrot, diced
  • 1 medium apple, cubed (I used a Fiji w/the skin on)
  • 2 large cloves garlic, minced
  • 6 tbsp butter
  • 1/2 cup flour
  • 2 cups chicken stock
  • 1 cup milk (I used 2%)
  • 4 oz. cream cheese (I used light)
  • 1 1/2 tsp salt
  • 1/2 tsp white pepper
  • 3/4 tsp celery seed
  • 3 bay leaves
  • 2 pie crusts, homemade or store-bought @ room temperature or 2 sheets puff pastry sheets
  • 1 egg + splash of water
  • *Note: I cooked about 1 1/2 lbs boneless skinless breasts in the crock pot the day before. I seasoned the breasts with Old Bay Seasoning and poured chicken stock over them until they were just submerged. Cooked on high for 4 hours. Removed and shredded & reserved for following day.

How to make it

  • Preheat oven to 400F.
  • Melt butter over medium heat in a large saucepan or pot (big enough to host all ingredients). Add potatoes & carrots, saute for 3 minutes stirring often. Add onions & apples, saute for another 3 minutes stirring often. Add celery and garlic, saute for about 2 more minutes stirring often. Add flour & stir well. Cook for about a minute, stirring constantly.
  • Combine milk & stock and gradually stir into vegetables. Season with salt, pepper, celery seed and bay leaves. Cook until bubbly & thickened, stirring often. Add cream cheese and stir to incorporate. Lower temperature to medium-low. Add chicken and stir well. Remove from heat
  • Remove bay leaves and transfer mixture into a casserole dish. I usually divide between at least 2 dishes and freeze half. Top with pie shell. Cut slits in shell to allow steam to escape. Brush with egg wash. Carefully place casserole dish onto a cookie sheet and place in middle rack of oven. Bake for about 40-50 minutes or until pie crust is golden brown and cooked through. If using puff pastry, start with baking the filling for about 20-30 minutes until bubbling stirring at least once half way through. Then top with pastry cut to fit top, brush with egg wash and bake according to instructions, about 15 minutes until golden brown.

2 Responses to “Grammy’s Chicken Pot Pie”


  1. In Season: Autumn « detroittokyo - September 30, 2012

    […] Grammy’s Chicken Pot Pie (apple, carrots, celery) and Good Luck Chow Mein (cabbage, carrots, celery, sugar snap peas). […]

  2. This Week’s Menu « detroittokyo - October 1, 2012

    […] Wednesday – Grammy’s Chicken Pot Pie […]

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