Chicken Pot Pie

October 15, 2008 at 6:28 am (Uncategorized) (, , , )

Chicken Pot Pie

I am still in my freezing mode. I made two of these pies, we had one for dinner and leftovers and the other is in the freezer. For the one that I knew that I would freeze I lined the pan with foil so that I could get it out. Since the filling was hot (I did not bake it, I’ll save that for when I serve it) I waited for it to cool down before I put it in the freezer. Once it was frozen I took it out of the pan and wrapped it in plastic as air-tight as possible. To reheat my plan is to defrost it the day before in the fridge and then put it in the oven to bake. It may take a bit longer than before, so we’ll see.

Chicken Pot Pie
Adapted from


1 pound skinless, boneless chicken breast, cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1 potato, cut into bite-sized pieces
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour 1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon poultry seasoning
2 cups chicken broth
1 cup milk

2 9″ Buttery Flaky Pie Crust, following (make in advance)


  1. Preheat oven to 425.
  2. In a saucepan, combine chicken, carrots, peas, celery, and potato. Add water to cover boil for 15 minutes. Note: I added a bit of chicken stock in with the water as some other reviewers recommended.
  3. In a second saucepan over medium heat cook onions in butter until soft and translucent. Stir in garlic, flour, salt, pepper, and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in the bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away extra dough. Make several slits in the top to allow steam to escape.
  5. Bake in preheated oven for 30-35 minutes, or until pastry is golden-brown.
  6. Cool for 10 minutes, then serve and enjoy!

Butter-Flaky Pie Crust
Adapted from

This makes one 9″ pie crust.


1 1/4 Cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and grated (I put the butter in the freezer and then grated it using a cheese grater, I then put it back in the freezer so that it would be nice and cold)
1/4 cup ice water


  1. In a large bowl combine flour and salt.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Stir in water, a tablespoon at a time, until mixture forms a ball.
  4. Wrap in plastic wrap and refrigerate for 4 hours or overnight.
  5. Roll dough to fit a 9″ pie plate. I rolled the dough out twice, first roll out is crumbly and uneven, gently gather in edges and form another ball and roll out again producing a smooth, round, even crust. Note: This was the first time I have ever had a pie crust be this pretty and smooth on the edges!
  6. Place crust in pie plate, press the dough evenly into the bottom and sides of the pie plate. Note: I baked the bottom crust before filling it.

This was a good, basic chicken pot pie. I don’t know if it was my favorite, but it was good. I’ll probably keep on playing with the veggies and the filling. I was surprised with the pie dough though. I normally HATE making dough and rolling it out. This one went so much easier than the others. I was thrilled.

We now have a few dinners in the freezer. Now all we have to do is start eating them. =)



  1. Niki said,

    If you like sweet potatoes thoes are so good in chicken pot pie!

  2. Alissa said,

    Thanks for the idea! I love sweet potatoes!!!

  3. Kate said,

    My husband and father both LOVE pot pie. I’ll have to make some soon.

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