To Die for Chicken Pot Pie

jenhusted 2

"This is a recipe passed down from my Mom. Everytime I make it, someone asks for the recipe. One friend says her family fights over it! I hope you enjoy!"
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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Preheat oven to 425, bake for 45-60 minutes.
  2. Directions
  3. Chop all veggies that need to be chopped and put all veggies in a pot.
  4. Add chicken broth, thyme, salt and pepper. Boil until carrots and potatoes are tender.
  5. While veggies are cooking, Peel the skin from the chicken. Take all the meat off the chicken and shred it into a bowl. Make sure you don’t get any little bones! Set aside.
  6. Place one crust in the bottom of an ungreased cake/pie pan.
  7. Prepare chicken gravy.
  8. Drain the veggies.
  9. Cover the bottom of the cake/pie tin with gravy, just enough to create a thin layer.
  10. Layer chicken and veggies in the pan until it reaches the top and is level. Pour the rest of the gravy over the chicken and veggies until you can see it come up on the sides.
  11. Place pats of butter on top of everything.
  12. Place top crust on and trim the edges. Press down edges to seal with a fork.
  13. Beat egg and milk together to create the egg wash. Using a brush (grill brush is fine) brush the top of the crust with the egg wash.
  14. Place the pan on a cookie sheet and place in oven. Check on your pot pie periodically. If you notice the crust getting dark before the time is down, cover the edges with tin foil.
  15. Enjoy!!!
  16. (You can also make a homemade chicken soup with this recipe. Just cut up veggies and shred chicken and cook in chicken broth)



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