Wednesday, March 16, 2011

Delicious Chicken Pot Pie

My father would be horrified if he knew that I was using perfectly new chicken breasts to make chicken pot pie.  In his opinion, chicken pot pie should only be made with leftovers (and isn't worth wasting the new delicious chicken on).  That being said...he hasn't ever had my chicken pot pie.  Isn't it pretty?  I might be a little too proud of my crust.

People are often surprised to learn, because I am a baker,  that I don't really like cooking, and I don't know how to cook more than a few meals.  (I have been learning more since getting married, but I know that I like to cook more in the summer when I don't have to work all day).

  • Filling
    • 2 1/2 cups chopped veggies (I like 1 cup carrots, 1/2 cup corn, 1/2 cup peas, 1/2 cup celery)
    • 2 large chicken breasts cubed
    • White Pepper Gravy (I tried homemade, and a packet, and they both turned out great!  I think it is worth the time saved to use the packet)
    • 1/2 teaspoon celery seed
  • Pie Crust
    • 1 cup shortening
    • 1 1/3 teaspoon salt
    • 2 cups flour
    • 2/3 cup water
    • 1 egg white for brushing the crust
  • Large pot
  • Pie pan
  • Rolling pin
  • Parchment paper
  • Fork
  • Large bowl
  1. Preheat oven to 425 degrees.
  2. Place the chicken and veggies in the pot and cover with water.  Boil over medium heat for 15 minutes, then drain.  Make crust while boiling.
  3. To make pie crust, mix together flour and salt in large bowl.  Cut the shortening into the flour with a pastry blender, or two knives. 
  4. Slowly add water and mix in with fork.  The key to making flaky delicious crust (as taught to me by my mother), is to mix as little as possible.  Take 1/2 the dough and flatten onto the parchment paper.  The dough will seem a little dry, but just mush it together.
  5. Roll out and place in pie crust.  Make sure to poke holes in the bottom and sides for steam to escape.
  6. Fill the pie with the chicken and veggies; then, make the gravy and pour over chicken and veggies.
  7. Roll out the other 1/2 dough and cover pie.  Dab a little water between the top and bottom crusts around the edge to seal, then cut off excess and pleats edges.  Cut holes in the top to let steam escape.
  8. Beat the egg white with a little water, and brush on crust.
  9. Bake for about 35 minutes.  You want the crust to be a golden brown.
  10. Let cool for 10 minutes before cutting.

I will bring this to these parties.


  1. My husband LOVES pot pie! I'm looking forward to trying out your recipe. Your newest follower from the girl creative blog hop. come check me out if you get a chance

  2. Oh that looks delicious and you made it look so simple! I will have to bookmark this!

  3. I love chicken pot pies! I just copied your recipe here and will give it a try. I have always wanted to make up some for the freezer...maybe this would be a good week end for that! =O)

  4. Chicken pot pie!!! DELICIOUS!!! :) Thanks for sharing your recipe! I can't wait to try it out! Thanks for linking to Fancy This Fridays by the way!!

  5. Wow! This looks amazing! Thanks for linking up to the It's a Keeper Thursday blog hop! Be sure to come back next week and link something new!

    Christina @ It's a Keeper

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  7. Hey Malory!

    I have been meaning to "follow" your blog for so long--now I am :) I wanted to thank you for following my blog when it was so little and for being with me as it's starting to grow. Thank you and I look forward to see what you have coming next :)

  8. p.s. this recipe looks amazing, forgot to mention thats why i chose this post to comment on :) this is one of my favorite meals!


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