Print Options:

Chicken Pot Pie

Chicken pot pie

 2 cups cooked chicken
 2 cups cooked potatoes diced
 1 cup chopped celery
 1 cup chopped onion
 cut and blanched green beans
 1 cup cooked diced carrots
 1 cup green peas ( canned or frozen)
 ¼ cup flour
 3 cups chicken stock
 ¼ cup butter
 1 tsp dried thyme
 1 tsp salt
 ¼ tsp black pepper
Pastry Crust
 2 cups all purpose flour
 1 tsp salt
 ¾ cup chilled shortening
 10 tbsp ice water

Start by making the pastry dough. Mix flour, salt and shortening in mixer.

Mixing flour, salt , and shortening


Using a pastry hook or mixer blend on lowest speed until you have a coarse mixture.


Add in ice water 1 tablespoon at a time, allowing all water to be incorporated into flour. Scraping the sides of mixing bowl so that all the flour gets mixed in.


Keep mixing on low sped until the dough starts to pull away off the sides of the bowl and forms a ball. Dough should feel soft, smooth and tacky but not sticky.

Dough forming


Roll dough into a ball and cover with plastic wrap. Refrigerate for 30 minutes.

Form the dough into a ball and cover with plastic wrap. Chill the dough for a minimum of 30 minutes. Cold dough rolls out much smoother than at room temperature. No more cracked edges!

The Pie Filling

Melt butter in a large skillet and add onion , celery and thyme and saute until onion is translucent.

Melt butter sauté onion and celery


Add flour. Flour will stick to onions and celery and will become very thick.

Add flour


Add chicken stock and simmer until bubbly.

Add chicken stock


Add remaining ingredients and add salt and pepper to taste.

Add remaining ingredients


Place filling in large casserole dish

Fill casserole dish


Preheat oven to 425 degrees Fahrenheit


Remove pastry from refrigerator, unwrap from plastic and place on a floured surface.

Place dough on floured surface


Dust your rolling pin with flour, and begin to roll out dough into a rectangle. Make large enough to fit over entire casserole dish.
( You may want to fold edges in to get the perfect rectangular shape).

Rolling out dough


To transfer crust, fold in half and then carefully place onto half of the casserole over filling and then unfold other half over remaining filling.

Fold dough in half


Place dough over filling


Carefully presses all edges with a large tined fork.

Pressing edges with a fork


Chicken pot pie


Using a sharp knife, cut into the pastry making small slits to allow air out while baking. ( I like to make a chicken design into the pastry, although most times, it does't resemble a chicken at all).

Cut dough with knife


For and extra special touch. Beat 1 egg white until foamy and brush on over entire pastry.

Egg white over crust


Bake for 40 minutes or until golden and bubbly.

Baked Chicken Pot Pie