Real Recipes From Real Home Cooks ®

chicken pot pie

Recipe by
Yolanda Breidenbaugh
Butlerville, IN

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.

yield 8 serving(s)
prep time 30 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For chicken pot pie

  • 2 c
    cooked diced chicken
  • 1
    carrot, peeled and sliced
  • 1
    medium potato, peeled and cut into small cubes
  • 1 can
    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

  • 1
    Assemble the crust as follows: In a food processor, combine the flour, salt and virgin coconut oil. Pulse until crumbly.
  • 2
    Add 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.
  • 3
    Roll out on a floured surface and put the first crust into your pie pan. Reserve the other portion until you have the filling ready.
  • 4
    In a large bowl, combine the chicken, carrot, potato, and mushrooms.
  • 5
    Prepare 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.
  • 6
    Then, a little at a time, add the chicken stock, stirring in thoroughly so it won't get lumpy.
  • 7
    When all the chicken stock is in, add the salt, pepper and poultry seasoning. Stir to combine.
  • 8
    Put 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.
  • 9
    When it is quite thick, add, stirring, 1/2 cup of light cream, and heat a little bit more.
  • 10
    Add 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.
  • 11
    Pour the filling into the prepared crust and spread evenly.
  • 12
    Roll 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.
  • 13
    Bake at 350 degrees F. for about 1 1/4 hours - until the top crust is browning nicely.
  • 14
    Allow to cool for 30 minutes before serving.