Chicken Pot Pie

Yolanda Breidenbaugh


When my husband and I were first married, money was very tight and one of our staples was store-bought chicken pot pie. In those days, one little single serving pie cost 15 cents. When it went up to 30 cents, we quit buying them. As I said, money was a bit scarce, but we've always loved chicken pot pie. When I want to say "I love you" to my Sweetie, I make this. It carries very fond memories.


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30 Min
1 Hr 15 Min


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2 c
cooked diced chicken
carrot, peeled and sliced
medium potato, peeled and cut into small cubes
1 can(s)
mushrooms, drained and sauteed briefly in 1 tablespoon butter
3 c
homemade cream of chicken soup


1/4 c
1/2 c
unbleached white flour
1 tsp
sea salt
1/4 tsp
freshly ground black pepper
1/8 tsp
ground poultry seasoning
1 qt
homemade chicken stock
1/2 c
light cream, half and half or whole milk


2 1/2 c
unbleached white flour
1 tsp
sea salt
1 c
virgin coconut oil
cold whole milk

How to Make Chicken Pot Pie


  • 1Assemble the crust as follows: In a food processor, combine the flour, salt and virgin coconut oil. Pulse until crumbly.
  • 2Add a little milk, pulse, add a little more, pulse until the ball of dough comes together, then remove from processor and divide in two portions.
  • 3Roll out on a floured surface and put the first crust into your pie pan. Reserve the other portion until you have the filling ready.
  • 4In a large bowl, combine the chicken, carrot, potato, and mushrooms.
  • 5Prepare the cream of chicken soup as follows: Melt the butter in a saucepan over medium/low heat. Add 1/4 cup of the flour and stir until it is all absorbed.
  • 6Then, a little at a time, add the chicken stock, stirring in thoroughly so it won't get lumpy.
  • 7When all the chicken stock is in, add the salt, pepper and poultry seasoning. Stir to combine.
  • 8Put 1/4 cup of warm water in a small bowl and stir the remaining 1/4 cup of flour into it. Then as the soup is simmering, gradually add the flour/water mixture stirring well and constantly so it won't scorch.
  • 9When it is quite thick, add, stirring, 1/2 cup of light cream, and heat a little bit more.
  • 10Add some of the cream of chicken soup into the vegetable/chicken mixture. Continue to add the soup and stir until all the ingredients are very moist but not runny.
  • 11Pour the filling into the prepared crust and spread evenly.
  • 12Roll out the second portion of pastry dough, cut a few vent holes in it and place it on top of the pot pie. Turn the top crust over and under the bottom crust and flute the edges.
  • 13Bake at 350 degrees F. for about 1 1/4 hours - until the top crust is browning nicely.
  • 14Allow to cool for 30 minutes before serving.

Printable Recipe Card

About Chicken Pot Pie

Course/Dish: Savory Pies
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy
Hashtag: #from scratch

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