Classic Chicken Pot Pie

I’m way behind in posting this, but I have a good excuse, I promise.  I work in retail, it’s the holidays.  Do I really need to elaborate?  It’s been a very busy holiday season so far, but I have plenty of things to look forward to so I’m not going to stress it too much.

To slow down and relax a little, I decided I’d have a nice quiet night warming up the house with chicken pot pie and mashed potatoes.  It worked out well.  I’ve been making this chicken pot pie for a long time now, so I don’t remember where the recipe came from, and unless I’m making chicken pot pie for my friend Paul (who likes it better with Bisquick . . .), this is how it’s done in my kitchen.

Chicken Pot Pie


for the filling:

  • 1 C. water
  • 1 C. chicken stock
  • 1 lb. boneless, skinless chicken breast cut into 1/2 inch cubes
  • 2 carrots, peeled and medium diced
  • 1 medium onion, diced
  • 2 ribs of celery, diced
  • 1/2 tsp. ground black pepper
  • 1/4 C. butter
  • 4 Tbs. cornstarch
  • 1 Tbs. flour
  • 1 C. heavy cream
  • 1 C. frozen peas
  • 1 C. frozen corn kernels

for the crust:

  • 2 C. flour
  • 1/3 C. shortening
  • 1/3 C. butter
  • cold water


In a large (4 quart) saucepan, combine water, chicken stock, carrots, celery, and onion.  Bring to a boil and then reduce to a simmer.  Cook 10 minutes, stirring occasionally, then add pepper and butter.

Whisk the flour and cornstarch into the heavy cream and add it to the chicken mixture.

Simmer for five minutes, stirring often, until thickened.

Add peas and corn and set aside.

Heat the oven to 400 degrees.

Make the crust by combining the flour and salt and then cutting in the butter and shortening with a pastry blender (or two forks, or you could use a food processor with a dough blade).  Add water, 1 Tbs. at a time, until the dough holds together.

Divide the dough into two equal portions.  Roll each portion out to 1″ larger than the rim of an inverted 9″ pie plate.  Place the crust into the pie plate, and trim the crust even with the rim.

Pour the chicken mixture into the crust.  Top with the second portion of crust and cut slits in the crust to allow steam to escape.  Tuck the edges of the top crust under the bottom crust and flute to seal.

Bake for 35 to 40 minutes until crust is golden brown.  Let stand 15 minutes before serving.


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