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September 27 – October 20, 2019

Grandma's Pot Pie

Posted in: Blue Ribbon, Bread, Casserole, Chicken, Creative Arts, food, Main Dishes, Pie, Recipes.

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Grandma’s Pot Pie

Created By Shirley Earley from Arlington, TX
1st Place—One Pot Meals


  • 1 roasted chicken, deboned
  • 1 tsp. salt
  • 1 tsp. ground pepper
  • 1 tsp. garlic salt
  • 3 T. olive oil
  • 4 carrots, sliced
  • 2 c. chopped potatoes
  • 1 med. Onion, finely chopped
  • ¼ c. rosemary
  • 1 c. butter, salted
  • ¼ c. all-purpose flour
  • 2 ½ c. half-and-half
  • 1 (14-oz) box chicken stock
  • 1 can peas, not drained
  • 1 can corn, not drained
  •  6 phyllo sheets, thawed


Preheat oven to 400 degrees. Place chicken on rimmed baking sheet; season with salt and pepper and garlic salt. Roast until instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25-30 minutes. Let cool slightly; discard skin and bones. Shred meat and set aside.  While chicken is roasting, heat 2 table spoons of oil in large saucepan over medium. Add carrots, potatoes, onion and rosemary and butter. Cook until carrots are crisp-tendered, 8 to 10 minutes. Add flour and cook, stirring, 1 minute. Gradually add half-and-half, stirring until smooth. Cook, stirring occasionally, until mixture comes to simmer and thickens. Slowly add chicken stock. Remove from heat; stir in peas, corn and chicken and season with salt and pepper. Line half of phyllo in baking dish. Bake at 400 degrees fro 15 minutes; let cool. Pour filling into a 9 inch deep-dish pie plate. Take remaining phyllo place over filling and press down about ½ inch from edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let pot pie cool 15 minutes before serving.
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