Old fashioned, made-from-scratch chicken pot pie.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.

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  • Preheat oven to 400 degrees F (200 degrees C.)

  • In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken, carrot, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

  • Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

Nutrition Facts

623 calories; 42.2 g total fat; 101 mg cholesterol; 753 mg sodium. 41.5 g carbohydrates; 18.9 g protein; Full Nutrition


Reviews (395)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2007
This is delicious! I made it last night and it turned out great; not a crumb left over! I did read the reviews ahead of time and knew to cook the potatoes a bit before adding them. I also added a bag of frozen peas and carrots and skipped the mushrooms. The other reviewers are correct that it makes WAY too much filling for the crust recipe provided especially if you add extra vegetables. Do yourself a favor and double the dough so you can make two of these yummy pies! In preparation for a birthday party where I'm serving my son's favorite meals as appetizers I actually made miniature pies in my muffin pans and ended up with six pies. They baked perfectly in the time and temperature for the regular pies and turned out great as cute little individual pies that popped right out onto the platter! Read More
(260)

Most helpful critical review

Rating: 2 stars
10/15/2009
There must have been a step left out of this recipe. The carrots and potatoes should have been pre-cooked because when I pulled this pie out of the oven (after having it in there for 10 extra minutes) the potatoes and carrots were still completely raw. I was SOOO disappointed because other than that it was really tasty. Read More
(3)
477 Ratings
  • 5 star values: 363
  • 4 star values: 93
  • 3 star values: 15
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
03/09/2007
This is delicious! I made it last night and it turned out great; not a crumb left over! I did read the reviews ahead of time and knew to cook the potatoes a bit before adding them. I also added a bag of frozen peas and carrots and skipped the mushrooms. The other reviewers are correct that it makes WAY too much filling for the crust recipe provided especially if you add extra vegetables. Do yourself a favor and double the dough so you can make two of these yummy pies! In preparation for a birthday party where I'm serving my son's favorite meals as appetizers I actually made miniature pies in my muffin pans and ended up with six pies. They baked perfectly in the time and temperature for the regular pies and turned out great as cute little individual pies that popped right out onto the platter! Read More
(260)
Rating: 5 stars
07/31/2004
Oh MAN! Goooooood stuff! I steamed the carrots and celery first boiled the potatoes in the broth and then used it for the sauce so it was even thicker and I added some frozen peas and brushed the inside of the bottom crust and the outside of the top crust with beaten egg white to make sure they didn't get soggy. This recipe is going on an index card and into my box which is high praise. Read More
(206)
Rating: 5 stars
01/18/2007
Truely fantastic recipe! I agree that the filling is enough for almost two pies so cut back on the broth and flour. I used the called for amounts of veggies but added an extra cup of chicken and some peas and broccoli. Here's what i did to solve the crunchy veggy problem: i boilied the raw chicken tenderlions in the chicken broth for about 10 min then added the potatoes and carrots and cooked for another 5-7 min until they softened a bit. then i took the chicken out of the broth and used a large straining spoon to get the potatoes and carrots out and poured the broth into the butter mixture and followed the recipe from there adding 1/2 cup of whole milk at the end. And to solve the soggy bottom crust problem i found the PERFECT cure! I used Pilsbury crust and put it in the oven while preheating. About 3 min after it had heated to 400 i took it crust out of the oven and let it cool for just a few minutes. Then i brushed egg whites on it (and on the top crust). Not at all soggy on the bottom - PERFECT!! The only other modification i would make to the recipe is to use one potato to cut back on the filling. Or perhaps it's possible to freeze/refridgerate the leftover filling to use later with some buttermilk biscuits?? yummy! Ps - although i have once added a teeny bit of rosemary i don't recommend it. cooking the chicken in the broth and adding the whole milk added that slight extra bit of flavor that i will now never try to change! Enjoy!:) Read More
(181)
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Rating: 5 stars
03/07/2007
Very good pot pie. My family loves it. I did use a Pillsbury crust to cut down on time. I also boiled the carrots celery and potatoes in the broth for about 7 minutes. I was concerned that they wouldn't be cooked enough if I didn't boil them first. Also I make a double batch each time so I can freeze the pot pie filling for another day. I just thaw it and put it in a crust and bake. This recipe is definitely a good one. Read More
(79)
Rating: 4 stars
11/24/2006
I followed this to a "T". cut potatoes into 1/4" - 3/8" cubes. They definitely were not done. I recommend par-boiling them. Read More
(67)
Rating: 5 stars
11/11/2003
My husband and I loved this recipe. The 2nd time I made it I tried to skip making the crust and used a ready made pie crust. It wasn't nearly as good as this pie crust. Also I sauteed all the vegetables before adding them to the flour mixture so they weren't as crunchy in the final product. Excellent! Read More
(55)
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Rating: 5 stars
01/29/2007
Wow!! This pot pie is AWESOME!! So easy and delicious! I used a premade crust added a little extra onion and used 3 cups water plus 3 chicken boullion cubes in place of the broth but the flavor was still supurb! I didn't have a pie tin so I used a deep square baking dish and make mine "deep dish" style which works pretty well and keeps the crust from overriding the flavor of the filling. My guests husband and children all wolf this down -- its perfect!! Read More
(48)
Rating: 3 stars
11/10/2010
not bad but the recipe didnt specify cooking the potatoes and carrots... maybe im just an idiot but ive never made a homemade pot pie before and now i know how to do it right! cook the veggies well first Read More
(33)
Rating: 5 stars
10/20/2006
I thougt it was very good. I did cook the potatoes and carrots before I baked the pie. I just added them into the chicken broth and let them cook just until them started to soften. I left out the mushrooms because no one in my family likes them that good and I didn't have and celery but I think it still turned out very good. I did add some spices to the broth for flavor. I will use this recipe again for sure! Read More
(31)