I like to think of the chicken pot pie as my signature dish.
It all started about fifteen years ago when my daughter, Deidra, won the Miss Ashley County beauty pageant. It was a fun night, but then someone reminded me of the high cost of pageanting by rubbing their thumb across their middle and forefingers several times.
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Her director assured me there would be plenty of time for fundraising throughout the year before the Miss Arkansas Pageant. So with her permission, I started making and selling chicken pot pies.
I welcomed the opportunity to improve my recipe and was grateful to everyone who liked them enough to pay for them. I can still see rows of pies cooling on my kitchen island. With the help of our community and this Chicken Pot Pie recipe we were able to send Miss Ashley County to the state competition in a beautiful Tony Bowles designer dress.
One day Deidra asked, “How much did that dress cost?” and to that, I answered, “200 Chicken Pot Pies!” So thanks again to everyone who bought one!
Pie Dough Therapy
This pie is a labor of love. It takes a bit of time to boil and de-bone the chicken, cook the vegetables and make the pie crust from scratch, but it makes plenty enough to share with others and/or freeze for later. Therefore, it’s certainly worth the effort.
Of course, you can take a shortcut and buy a pre-made crust and even use a store-bought roasted chicken, and boxed broth, but it won’t be as satisfying or taste as good. I find the whole chicken pot pie process therapeutic. Especially when I get my hands into that dough.
I’m giving you manual instructions for the crust, but you can use a food processor to speed up the process. Just pulse the flour, salt, and shortening until it looks crumbly then add water while processing until dough forms into a ball and refrigerate until your ready to roll!
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.
In this pleasing, southern comfort food of Chicken Pot Pie, the juicy chicken is surrounded by tender vegetables in a tasty broth and topped with a flaky crust. Yummy! Make one large or several small pies to freeze for later or to share with a friend.
3 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1 1/4 cups shortening
1 cup cold water
1 (4-pound) chicken
10 cups water
32 ounces frozen mixed vegetables
1/2 cup salted butter
3/4 cup all-purpose flour
3 teaspoons salt
1/2 teaspoon pepper
Boil chicken in water until tender, for about an hour.
Make crust while the chicken is boiling.
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 filling is cooked.
Remove chicken from broth to cool. Skim broth and take out any of the unwanted chicken pieces.
Remove 1 cup of chicken broth from the pot and set aside.
While chicken is cooling, bring broth to a boil and add the vegetables bringing mixture to a simmer and cook the vegetables for 5 minutes or until almost tender.
Melt butter into a saucepan.
Stir in 3/4 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, 1/4 cup at a time, if the filling is too thick.
Pour the filling into a 9×13 casserole dish or into several smaller ovenproof containers.
Remove pie crust dough from refrigerator, sperate the amount needed and roll it out onto a floured surface a little larger than the size of the pie dish you are using.
Cover filling with dough and fold over and crimp the edges.
Pierce top of pie dough with a fork several times and bake in a 400-degree oven for 30-35 minutes.
If you would like to freeze the pie, bake it for only 15 minutes then cool and wrap with foil and freeze.
Defrost when ready to eat and bake for 30 minutes at 400 degrees.
Place a foil-lined cookie sheet under the pie to catch any spills of the broth during baking.
This crust recipe makes several pies so you may have some leftovers to store in the refrigerator or freezer for later use.
Serving Size:1 1/4 cup
Keywords: chicken pot pie
Please don’t be intimidated by this recipe. It is an easy step-by-step process that will bring much satisfaction and enjoyment to your soul!
Let me know your thoughts and experiences on reading and cooking any of my recipes. You can also find me on Instagram and FaceBook. I love hearing from you!
“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