In this pleasing, southern comfort food of Old-Fashioned Chicken Pot Pie, the juicy chicken is surrounded by tender vegetables in a tasty broth and topped with a flaky crust. Yum! Make one large or several small pies to freeze later or share with a friend.
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The 200 Chicken Pot Pie Dress
It all started when my daughter, Deidra, won the Miss Ashley County beauty pageant. It was a fun night, but then someone rubbed their thumb across their middle and forefingers to remind me of the high cost of pageants.
So, I started making and selling chicken pot pies.
I welcomed the opportunity to improve my pie-making skills and was grateful to everyone who bought them. After many pies cooled on my kitchen island, we purchased a Tony Bowls designer dress for her to win pageants to help pay for college.
One day, Deidra asked, "How much did that dress cost, Mom?" I answered, "200 chicken pot pies!"
Another chicken dish you might like is this Easy Farmhouse Chicken Cornbread. Casserole. The creamy chicken filling, sandwiched between flavorful cornbread layers, tastes like cornbread dressing.
This pie is a labor of love. It takes a little time, and these simple ingredients yield a rich, buttery filling and a flaky crust.
- all-purpose flour - pre-sifted adds tenderness to the dough
- salt - for flavor
- vegetable shortening - cut into flour
- cold water - a cold pie crust is easier to manage
- chicken - whole, about 4 pounds
- water - for boiling the chicken
- frozen mixed vegetables - green beans, carrots, peas, and corn
- salted butter - this makes a buttery-tasting filling
- all-purpose flour - to thicken the broth
- salt - for flavor
- pepper - freshly ground is always best
Specific amounts of ingredients are listed in the recipe card below.
Of course, you can take a shortcut, buy a pre-made crust, and even use a store-bought roasted chicken and boxed broth. But homemade is more satisfying and tastes better.
First, boil the chicken while making the dough to make the most of your time. I usually use my Instant Pot, which makes a flavorful broth, and it's so easy to use.
The whole chicken pot pie process is therapeutic. Especially when I get my hands into that dough. That's the next step.
Making pie dough is easy. After measuring and salting the flour, cut the shortening into the flour until it looks crumbly. It's messy but quickly comes together nicely. Next, stir in cold water until the dough forms into a ball, and refrigerate until ready to roll!
As the dough chills and the chicken cooks (until it's falling off the bone), it's time to make the filling. And first, we make a roux! A light-colored and luscious roux with butter and flour. Spoon in a cup of chicken broth and stir until smooth.
Simmer the frozen vegetables in the broth the chicken was cooking in. This adds more flavor. Then add the roux to the vegetables and broth and stir until smooth. Add the chicken meat and pour into a rectangle baking dish.
Roll the chilled dough out and cover the dish with the dough.
Piercing the dough helps the steam escape, and it's best to place a foil-lined cookie sheet under the pie in the oven to catch any spills while it's baking.
Don't be intimidated by this recipe. It's an easy step-by-step process that will bring much satisfaction and enjoyment to your soul!Print
- 3.5 cups all-purpose flour
- 1.25 teaspoons salt
- 1.25 cups shortening
- 1 cup cold water
- 1 (4-pound) chicken
- 10 cups water
- 32 ounces frozen mixed vegetables
- .5 cup salted butter
- .75 cup all-purpose flour
- 3 teaspoons salt
- .5 teaspoon pepper
- Place flour into a large bowl and mix in the salt.
- Cut shortening into flour mixture until it is well incorporated.
- Stir in the water just enough to make a soft dough and form into a ball.
- Top with plastic wrap and place into the refrigerator until the filling is cooked.
- Boil chicken in water until tender, for about an hour.
- Make crust while the chicken is boiling.
- Remove chicken from broth to cool. Skim broth and take out any of the unwanted chicken pieces.
- Take 1 cup of chicken broth from the pot and set aside.
- Bring broth to a boil while the chicken is cooling; add the vegetables bringing the mixture to a simmer and cook the vegetables for 5 minutes or until almost tender.
- Melt butter in a saucepan.
- Stir in ¾ cup of flour and cook for one minute.
- Pour in the set-aside broth a little at a time into the butter and flour roux and stir until it is smooth.
- Stir in the thick roux and broth mixture into the vegetable mixture a little at a time until there are no lumps.
- Simmer for a few minutes.
- De-bone the chicken and cut the meat into bite-size pieces.
- Stir chicken and seasonings into vegetables and broth.
- Add more water, ¼ cup at a time, if the filling is too thick.
- Pour the filling into a 9x13 casserole dish or into several smaller ovenproof containers.
- Remove pie crust dough from the refrigerator, separate the amount needed, and roll it out onto a floured surface a little larger than the size of your pie dish.
- Cover the filling with dough and fold it over and crimp the edges.
- Pierce the top of the pie dough with a fork several times and bake in a 400-degree oven for 30-35 minutes.
- Place a foil-lined cookie sheet under the pie to catch any broth spills during baking.
- This crust recipe makes several pies, so you may have some leftovers to store in the refrigerator or freezer for later use.
- If you would like to freeze the pie, bake it for only 15 minutes, then cool and wrap it with foil and freeze.
- Defrost when ready to eat and bake for 30 minutes at 400 degrees.
- Prep Time: 1 hour 25 minutes
- Cook Time: 35 minutes
- Category: main dish
- Method: Baking
- Cuisine: American
- Serving Size: 1 ¼ cup
Keywords: chicken pot pie
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"Men lose all the material things they leave behind them in this world, but they carry with them the reward of their charity and the alms they give. For these, they will receive from the Lord the reward and recompense they deserve."
Francis of Assisi