Main Dish | January 21, 2012

Chicken Pot Pie

Chicken Pot Pie that has been cut into, with salad to the side

I have wanted to make one of these pies for a long time, but to be honest I’m not the biggest pot pie person. My husband, however, is. He really enjoys and good pot pie, and since I have a good pie crust recipe (and know I can pull it off) I decided to see if I could pull off the inside.

Chicken Pot Pie that has been cut into with salad to the side

I looked up a bunch of other recipes and noticed a lot of them called for things like canned cream of chicken soup or a can of veg-all. Not what I’m going for. I want the creamy gravy inside. maybe even potatoes. SOOO I tried it, and I feel it was successful. Next time I might add a little more flava flava of some kind, like more bouillon?


Chicken Pot Pie overhead shot with salad to the side

I used THIS perfect pie crust recipe. This recipe makes two pies…because the pie crust recipe makes 2 pies. PERFECT meal for when you are giving one away. Here is how it all went down.

Chicken Pot Pie piece on plate

5 from 1 vote
Chicken Pot Pie
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins

Warm, creamy inside with the perfect crust. 

Course: Main Course
Cuisine: American
Keyword: chicken pot pie
Servings: 2 pot pies, 16 slices
Calories: 3697 kcal
Author: Desarae
  • 4 cups of flour
  • 1 1/3 cup shortening
  • 1 tsp sugar
  • 1 tsp salt
  • 1 + cup Ice cold water
  • 1 rotisserie chicken. meat picked off and juices from bottom of pan dumped on top of chicken for flavor very important
  • 1 cup butter
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 1 cup carrot chopped
  • 1 cup red potatoes cut pretty thin
  • 1 cup russet potatoes cut pretty thin
  • 1/2 cup flour
  • 1 cup frozen peas
  • 30 oz chicken broth
  • 1 cup heavy cream
  • 1/ s tsp salt
  • 1/2 tsp celery salt
  • 1 tsp chicken bouillon
  • 1/2 tsp thyme
  1. Mix dry ingredients
  2. Cut shorting into dry ingred. -use butter knives or pastry blender and criss cross them
  3. Slowly pour in ice cold water and mix till dough pulls away from sides. keep cutting until you have a firm ball of dough
  4. Divide dough into 4 balls and roll out on floured surface. The pie top dough circles should be rolled out a bit thinner.
  5. Fold into halves with transferring so the large rolled out circles don't rip.
  1. In large sauce pan melt butter. Add onion, celery, carrots and potatoes, sprinkle with salt and seasonings. Cook till onions are translucent.
  2. Sprinkle flour over and stir. Cook over medium heat for a few minutes. Add chicken, broth, and peas. Let simmer for 10 minutes.
  3. Right before dishing into pie crust add cream and stir to combine.
  4. Ladle into pie crust and add top of pie crust.
  5. Bake at 425 for 30-35 minutes till crust is golden brown. Let sit for 10-15 minutes before serving. If you serve immediately the sauce will be very runny. Let it stand and it will turn creamy :)
Nutrition Facts
Chicken Pot Pie
Amount Per Serving (1 c)
Calories 3697 Calories from Fat 2493
% Daily Value*
Fat 277g426%
Saturated Fat 120g750%
Cholesterol 407mg136%
Sodium 4281mg186%
Potassium 1870mg53%
Carbohydrates 267g89%
Fiber 16g67%
Sugar 15g17%
Protein 42g84%
Vitamin A 16060IU321%
Vitamin C 78.2mg95%
Calcium 255mg26%
Iron 16.4mg91%
* Percent Daily Values are based on a 2000 calorie diet.

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