Chicken Pot Pie

My sister requested the recipe for the Chicken Pot Pie, and here it is!

                                 CRUST

2 cups all-purpose flour
1/4 tsp salt
3/4 shortening (lard, or butter will do)
5 tbsp ice cold water

Sift together flour and salt into a large mixing bowl.  Add shortening and mix in with pastry blender or a fork until it looks mealy.  Add water, 2 tablespoons at a time, until the dough sticks together, but not sticky.

Wrap pastry in wax paper or Saran Wrap and place in the refrigerator for at least 30 minutes.  Remove from wrap and roll out on a floured surface.

(makes enough for a 2-crust pie or 1 - 9 1/2 x 11" pan)

                             CHICKEN PIE FILLING

1/2 cup butter                               1/2 cup finely chopped onion              1 bag mixed frozen vegetables
1/2 cup flour                                 3 cups chicken broth
1 tsp salt                                       3 cups cooked chicken
black pepper to taste                    3 potatoes, peeled & cubed

Roll out crust and set in pan if you are doing a 2-crust pie.  Otherwise, cover with a towel until the pan is filled. Set aside.  Preheat oven to 400º.

In a large saucepan, melt the butter.  Cook the onions until translucent.  Add flour, salt, and pepper and mix with a whisk until fully incorporated.  Gradually add chicken broth, stirring continuously.  Cook and stir until smooth and thickened.  Add chicken, potatoes, and vegetables, mixing to combine.  Pour into your prepared pan and cover with crust.  Make holes in the crust to allow it to vent.

Bake for about 30 minutes or until the crust is golden and the filling is bubbly.  The temperature is "lava" at this point.  If you love your family, let it cool. :-)


The crust recipe is based off of Ida Bailey Allen's recipe in the cookbook "Best Loved Recipes of the American People".  I stole it from my dad because when he downsizes "best loved recipes" get tossed.  I use this recipe over and over for dessert and savory dishes.

The pot pie recipe is based on a recipe by Wendy L on AllRecipes, "Chicken Pot Pie VIII".  Her recipe has the best sauce/soup for the filling!