Thanks, Nana!. Full article

Why This Dish & What “Thanks, Nana!” Means

“Nana” kitchens often taught us: simple ingredients, generous portions, layered flavors, and the idea that food = love. A hearty chicken & vegetable pot pie is the perfect tribute: it uses accessible staples, delivers comfort, layers textures (crust + filling), and brings the family together around the table. When you serve it and everyone says, “Thanks, Nana!”, you’re not just filling bellies—you’re invoking memory, tradition, community.

Pot pies have a long history of being efficient and satisfying: leftover bits of cooked chicken, whatever vegetables are on hand, a thick gravy, and a pastry or biscuit crust to top it. In this version we’ll elevate it with a rich homemade filling, a golden flaky crust, and a few touches of warmth and herbs to bring that “Nana-style special” feeling.

So here it is: your recipe for “Nana’s Hearty Chicken & Vegetable Pot Pie”, built so you can step into her apron, smell the kitchen, and feel the warmth.

Ingredients (serves ~6–8 generous portions)

For the filling

600 g (≈1.3 lbs) cooked chicken, roughly shredded or chopped (rotisserie chicken works well)
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 garlic cloves, minced
3 medium carrots, peeled and chopped into ~½-inch pieces
2 celery stalks, chopped into ~½-inch pieces
1½ cups frozen peas (or fresh if available)
1 cup diced potatoes (peeled or unpeeled, your choice)
½ cup corn kernels (optional, but adds sweet note)
¼ cup all-purpose flour
3 cups chicken broth (low-sodium preferred)
½ cup whole milk (or heavy cream if you prefer richer)
1 teaspoon dried thyme
1 teaspoon dried parsley
¼ teaspoon nutmeg (optional—just a touch to elevate)
Salt & freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley (for finishing)

For the crust

2¼ cups (≈280 g) all-purpose flour
1 teaspoon salt
1 teaspoon sugar
½ teaspoon baking powder (if you want a slightly biscuit-style crust)
170 g (1 ¾ sticks) cold unsalted butter, cut into small cubes
½ cup (120 ml) cold water (plus up to 2-3 tablespoons more if needed)
1 egg, lightly beaten (for egg-wash on the crust)

Optional flavor-boosters

2 tablespoons chopped fresh rosemary or sage (instead of or in addition to thyme)
1 tablespoon white wine (added to the bubbling filling just before cover)
A sprinkle of grated Parmesan over the filling before crust for savory umami

Equipment & Preparation Notes

Large oven-safe deep skillet or sauté pan that can transition to oven (or use a separate casserole dish and move filling into it)
Medium mixing bowl for crust
Rolling pin or sturdy bottle for crust
Baking sheet (to place the pot pie dish on, for easier handling)
Pastry brush (for egg-wash)
Aluminum foil (in case edges of crust brown too quickly)
Timer, sharp knife, cutting board

Before starting: Pre-heat your oven to 200 °C (≈400 °F). Why 400°F? Because we want the crust to bake quickly and golden, while the filling is already hot and bubbling, so the assembled dish will finish with a crisp crust and hot interior—classic “Nana” satisfaction.

Step-by-Step Instructions

Step 1: Prepare the crust

In the mixing bowl, whisk together flour, salt, sugar and baking powder (if using).
Add the cold butter cubes. Using a pastry cutter, fork or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs (pea-sized pieces).
Gradually add the cold water, stirring until the dough just comes together. If it’s too dry, add 1 tablespoon more water at a time until it holds. Do not over-mix.
Split the dough: about two-thirds for the bottom crust (or you may use a single crust on top only if you like a fuller filling) and the rest for the top.
Wrap each portion in plastic wrap and chill in the refrigerator for at least 20 minutes—this helps the butter stay cold so the crust bakes flaky.

Step 2: Start the filling on the stovetop

Melt the butter in your large oven-safe skillet over medium heat.
Add the chopped onion and sauté for about 3–4 minutes, until softened. Add garlic and cook 30 seconds more until fragrant.
Add carrots, celery and potatoes. Cook for about 5–6 minutes, stirring occasionally, to slightly soften.
Sprinkle the flour over the vegetables and stir until the flour coats them and begins to cook (~1 minute). This forms the base of your roux/thickener.
Slowly pour in the chicken broth while stirring to avoid lumps. Then add the milk (or cream). Bring to a gentle simmer.
Add the shredded chicken, peas, corn (if using), thyme, parsley, nutmeg, salt and pepper. Stir to combine. Allow the mixture to simmer for 3–5 minutes until it thickens slightly and all vegetables are tender-crisp and the flavors meld. Taste and adjust seasoning.
Remove from heat; if you’re using white wine, stir it in now.

Step 3: Roll out the crust & assemble

On a lightly floured surface, roll out the larger portion of dough (for bottom) to about 3-4 mm thickness and large enough to fit into your skillet or casserole dish, with some overhang. Transfer carefully.
Spoon the hot filling into the crust-lined dish, spreading evenly.
Roll out the top portion of dough to fit over the filling; you can make a full crust, or a lattice, or even cut shapes (hearts, leaves) to add decorative flair.
Trim the overhang, seal edges (pinch or crimp), and make a few slits in the top crust to allow steam to escape.
Brush the top with the beaten egg for glossy color. If you like, you may sprinkle a little coarse sea salt or cracked black pepper for extra visual and taste appeal.

Step 4: Bake

Place the dish on a baking sheet for easier handling (and to catch any drips).
Bake in the pre-heated oven at 200 °C (400 °F) for 25–30 minutes or until the crust is golden brown and the filling is bubbling at the edges.
If the crust edges brown too quickly, cover lightly with foil for the remaining bake time.
Once baking is done, remove the dish and let it stand for 10 minutes before serving. This resting time helps the filling set slightly for cleaner slices and safer hot handling.

Step 5: Serve & enjoy

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