Chicken Pot Pie VIII Recipe - Allrecipes.com
Chicken Pot Pie VIII Recipe
  • READY IN ABOUT hrs

Chicken Pot Pie VIII

Recipe by  

"Old fashioned, made-from-scratch chicken pot pie."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    40 mins
  • COOK

    30 mins
  • READY IN

    1 hr 10 mins

Directions

  1. In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C.)
  3. In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken, carrot, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  4. Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2007

This is delicious! I made it last night and it turned out great; not a crumb left over! I did read the reviews ahead of time and knew to cook the potatoes a bit before adding them. I also added a bag of frozen peas and carrots and skipped the mushrooms. The other reviewers are correct that it makes WAY too much filling for the crust recipe provided, especially if you add extra vegetables. Do yourself a favor and double the dough so you can make two of these yummy pies! In preparation for a birthday party where I'm serving my son's favorite meals as appetizers, I actually made miniature pies in my muffin pans and ended up with six pies. They baked perfectly in the time and temperature for the regular pies and turned out great as cute little individual pies that popped right out onto the platter!

 
Most Helpful Critical Review
Nov 10, 2010

not bad but the recipe didnt specify cooking the potatoes and carrots... maybe im just an idiot but ive never made a homemade pot pie before and now i know how to do it right! cook the veggies well first

 
Jul 31, 2004

Oh, MAN! Goooooood stuff! I steamed the carrots and celery first, boiled the potatoes in the broth and then used it for the sauce so it was even thicker and I added some frozen peas and brushed the inside of the bottom crust and the outside of the top crust with beaten egg white to make sure they didn't get soggy. This recipe is going on an index card and into my box, which is high praise.

 
Jan 18, 2007

Truely fantastic recipe! I agree that the filling is enough for almost two pies, so cut back on the broth and flour. I used the called for amounts of veggies, but added an extra cup of chicken and some peas and broccoli. Here's what i did to solve the crunchy veggy problem: i boilied the raw chicken tenderlions in the chicken broth for about 10 min, then added the potatoes and carrots and cooked for another 5-7 min until they softened a bit. then i took the chicken out of the broth and used a large straining spoon to get the potatoes and carrots out, and poured the broth into the butter mixture and followed the recipe from there, adding 1/2 cup of whole milk at the end. And to solve the soggy bottom crust problem, i found the PERFECT cure! I used Pilsbury crust and put it in the oven while preheating. About 3 min after it had heated to 400, i took it crust out of the oven and let it cool for just a few minutes. Then i brushed egg whites on it (and on the top crust). Not at all soggy on the bottom - PERFECT!! The only other modification i would make to the recipe is to use one potato to cut back on the filling. Or, perhaps it's possible to freeze/refridgerate the leftover filling to use later with some buttermilk biscuits?? yummy! Ps - although i have once added a teeny bit of rosemary, i don't recommend it. cooking the chicken in the broth and adding the whole milk added that slight extra bit of flavor that i will now never try to change! Enjoy! :)

 
Mar 07, 2007

Very good pot pie. My family loves it. I did use a Pillsbury crust to cut down on time. I also boiled the carrots, celery and potatoes in the broth for about 7 minutes. I was concerned that they wouldn't be cooked enough if I didn't boil them first. Also, I make a double batch each time so I can freeze the pot pie filling for another day. I just thaw it and put it in a crust and bake. This recipe is definitely a good one.

 
Nov 24, 2006

I followed this to a "T". cut potatoes into 1/4" - 3/8" cubes. They definitely were not done. I recommend par-boiling them.

 
Nov 11, 2003

My husband and I loved this recipe. The 2nd time I made it I tried to skip making the crust and used a ready made pie crust. It wasn't nearly as good as this pie crust. Also I sauteed all the vegetables before adding them to the flour mixture so they weren't as crunchy in the final product. Excellent!

 
Jan 29, 2007

Wow!! This pot pie is AWESOME!! So easy and delicious! I used a premade crust, added a little extra onion and used 3 cups water plus 3 chicken boullion cubes in place of the broth, but the flavor was still supurb! I didn't have a pie tin, so I used a deep square baking dish and make mine "deep dish" style, which works pretty well and keeps the crust from overriding the flavor of the filling. My guests, husband, and children all wolf this down -- its perfect!!

 

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Nutrition

  • Calories
  • 623 kcal
  • 31%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 42.2 g
  • 65%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 753 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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