Chicken Pot Pie

The flavor of having fresh chicken in your pot pie makes a world of difference.  I’ve eaten many store-bought chicken pot pies.  They are good, but after making this recipe with fresh chicken, the flavor is so much better.  The crust was good too.  I was in a bit of a rush to get food on the table as we were both pretty hungry.  Hubby loved it too.

Chicken Pot Pie

  • Servings: a 9 X 9 pan
  • Print

9X9 Square Pan

2 cups frozen mixed vegetables, thawed

1 cup cooked chicken or more

1   10 3/4-ounce condensed cream of chicken soup  or more if mixture seems a bit dry or you add a bit more chicken to the pot pie. …. Also, I make my own cream soup and you can get that recipe   HERE

1 1/8 cup all purpose flour

1/2 teaspoon salt

1/8 cup cold water

6 tablespoons shortening or lard


Oven at 400°

In the 9X9 combine the vegetables, chicken and soup.  Set aside.

In a medium bowl, combine flour & salt.

Remove approximately 1/4 cup for dusting & rolling out the crust.  In the bowl of flour and salt mixture, add the water and shortening.  Combine until the mixture forms pea-sized pieces.  Roll out the crust to cover the 9X9 pan.  Cover veggie mix, pinching the edge.  slice 4-6 slits for steam escape.  Bake 35-40 minutes or until crust is golden brown.

I used 1 and a forth chicken breasts and added and addition all half can of cream of chicken soup.


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