Chicken Pot Pie


My aunt brought this pot pie to me after I had my first baby and I’ll never forget it. For one, the kind gesture was so sweet. And two, the pot pie was amazing! Home cooked food at its finest! The homemade creamy sauce mixed with tender chicken and fresh vegetables, topped with a flaky crust . . . absolutely unbelievable! I like to make mini pot pies because, well, who doesn’t like mini?? Or you can make it in a deep 8-inch square or round dish.



3 potatoes, peeled and diced

1 cup baby carrots, sliced

1 cup frozen petite peas



1/2 c butter or margarine

1/3 c flour

1 3/4 c chicken broth

2/3 c milk

salt and pepper to taste

2 c chicken, cooked and cubed



2/3 c + 2 T shortening

2 c flour

2 t poppy seeds

1 t salt

6-7 T cold water


Start by preparing vegetables. Boil carrots and potatoes in water over medium heat for 10 minutes. Add peas. Boil another 10 minutes. Drain. Set aside.


Meanwhile, cook sauce by melting butter over medium/low heat. Whisk in flour until smooth. Add chicken broth and milk and stir until thickened and bubbly. Salt and pepper to taste. Stir in chicken and drained vegetables. Grease deep 8-inch dish (or miniature dishes) and fill with chicken/vegetable/sauce mixture.


Make crust by mixing flour, poppy seeds, and salt in large bowl. Add shortening and mix with pastry blender until crumbly. Add water and stir until dough forms a ball. Roll crust to fit tops of baking dishes. Seal edges. Poke a few holes into top crust with a knife to allow steam to escape. Bake at 425 for 30-35 minutes or until crust is golden brown.

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