Old Fashioned Chicken Pot Pie

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Old Fashioned Chicken Pot Pie

Chicken pot pie

Last week, I took several chicken pot pies to moms with new babies. (I couldn’t help it! I figured if I was gonna make a mess..I might as well do it times three.)

I had a lot of fun decorating the crusts. There’s something about pie dough and cookie cutters that always distracts me! (Thanks Secret Sister if you are out there.)

Here’s the recipe from Better Homes and Garden’s Cookbook that  I use:
  • 1 10oz pkg frozen mixed veges
  • 1/2 c. chopped onion
  • 1/2 c. chopped mushrooms (we leave those out.)
  • 1/4 cup melted butter
  • 1/3. cup all purpose flour
  • 1/2 t. salt
  • 1/4 t. sage (we skip the sage)
  • 1/8 t. pepper
  • 2 cups water (I use chicken broth from cooking the chicken.)
  • 3/4 c. milk
  • 1 T. chicken bouillon granules (if you don’t use chicken broth)
  • 3 cups cubed cooked chicken
  • 1/4 c. snipped parsley
  • Opt.: We add a few diced potatoes – canned, baked, or boiled.
  • Pastry for Double Crust Pie (see below)
crockpot chicken

So the way I do this is to start the chicken simmering in the pot first, or even better, cook it in the Crockpot the night before. Be careful not to overcook it in the Crockpot. This is one time you don’t want the meat falling apart tender. 

Chop it in bite size chunks and set it aside. Save the broth.  (You can substitute canned chicken meat.)

mixed veges

  Then start the frozen peas and carrots or mixed veges in the steamer basket or microwave. Set these aside when cooked.

Start a couple of potatoes in a small pot. Our family ADORES having diced potatoes in their pot pie. :o)


Now make the sauce. In a saucepan, cook the onion and the mushrooms in butter until tender but not brown. Stir in flour, salt, sage, and pepper.  Stir until it is a smooth paste.

Add the water, milk, and bullion (or broth) all at once and cook and stir until thick and bubbly.  Cook and stir 1 to 2 minutes more. Don’t do this on high. It will burn!

mixed together

Now stir in all the veges, meat, and potatoes, and parsley. Heat until bubbly. Put the whole mixture into a 9 x 18 baking dish or a casserole.

 crust in a ball
Now make the pie crust. Here’s the recipe for a double-pie crust.
  • 2 cups all-purpose flour
  • 1 t. salt
  • 2/3 c. shortening
  • 6 to 7 TBs. cold water

In a mixing bowl stir together the flour and salt. Cut in shortening till the pieces are the size of small pieces. (I chill it for a few minutes afterwards.) The little pieces of chilled shortening covered in flour make little ‘pockets’ which makes the crust flaky.

Sprinkle 1 TB of the water over part of the mixture; gently toss with a fork and push to the side of the bowl. Repeat till it is all moistened. Then form it into a ball.
roll crust

Now roll out the dough on a floured surface with a rolling pin into a rectangle shape. I think this works much better on a thin plastic cutting sheet or pie sheet. Then you can just pick up the dough and lay it over the pan.

roll out crust

But you can also roll up the dough very carefully and loosely over the rolling pin, then roll it back out. Don’t worry! I always have cracks and splits in my crust and I just patch it all up.

pinch crust

Then comes the fun part. Crimping the top edges. First pinch the dough all around into a vertical straight edge.

Then push with one finger tip from the inside of the crust edge into your thumb and forefinger pressed together on the outside of the crust and you will make a little divot or point.

Keep pushing points all the way around. It looks so pretty!

 whole pie

Now cut out whatever shapes you like in the left over crust to decorate the top and cut some slits to let out steam.

Pop it into the oven for 10 to 12 minutes and bake at 450. 
Or you can just leave it uncooked and freeze it to serve later or take to a friend.

decorated top

I always think the little ones must have a fun time when they see their dinner all covered with fun shapes. My kids so looked forward to getting bits of cooked pie dough to nibble on while the casserole was cooking.

I even had two tiny pie tins that I used to cook leftovers in for them to eat :o)
(Just like Beatrix Potter’s The Pie and the Patty Pan.) 

Lena and Augy

Guess I’ll have to wait till the grandkids visit to do that again.

 (Pretty smooth how I worked that in..wasn’t it? LoL!)



Unknown said...

Dear Donna,
Chicken pot pie is one of my all time favorite dishes..I love it..Your pictures of food so far is the best I can handle..Food pictures and I are not a good match..but these picture may change my mind..Yummy looking!
Thanks for telling me about Tracie's Flora Cottage Thursday..I have many time posted with her as when ever I do garden or flora pictures..I alway attend her party! She's great! So, pass the dinner plate please..I'm hungry!

Evangeline said...

Donna, you're so inspiring! I have never tackled chicken pot pies because the crusts scare me off. So you don't do a bottom crust? Do you think butter would work in place of shortening...we try to avoid trans fats, and the organic palm oil shortening doesn't hold together in pie crusts very well.

Donna said...

Hi Evangeline, I have no idea if butter would work. It cooks at a much higher heat. But I know some pastries are made with butter. We should experiment! :o)

I do know that some friends of mine buy organic shortening and I plan to get some so I can make healthier icing for church cakes.

I'll have to try. We use butter too for the same reason.

I thought I'd seen you before but I didn't see a link so I wanted to make sure you knew about it. It's hard to keep track of everyone. :o) Your garden posts are the best!


GlorV1 said...

Homemade chicken pot pie is the best. Looks so good and how kind of you to bake it for moms with new babies. I bet they enjoyed it. Thanks for sharing Donna.

Kerrie said...

Okay, so now my mouth is watering! Great recipe!! I love any kind of "pie". Hugs, K

Denise said...

LUV potpies!! The only ones coming out of my oven are homemade---just can't beat 'em{{grin}} Typically, I make turkey ones. Either I'll freeze leftovers from holiday meals to make later(the potpies) or I'll go buy a turkey after the holiday season to cookup spec. for potpies:) Have you ever used smoked chicken in your pies? It is DELISH in potpie! Now I want potpie for dinner (LOL) and it's Cinco de Mayo. I can almost smell it from here-SO Yummy!!
Hope you have a wonderful blessed week!

Rae said...

Oh that looks good...now I am hungry!
Thanks Donna for stopping by, I have been so busy with Amy's family and my parents...on top of that, hubby's off for 2 weeks painting the house.
have a happy day dear.

“There's nothing half so pleasant as coming home again.” ~ Margaret Sangster

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