Ultimate Comfort Food: Chicken Pot Pie

Chicken pot pie – one of my ultimate favorite comfort foods. What I really love most about it, is you can substitute the chicken for turkey after Christmas dinner. If I was serving turkey this year, I would be making some of these up with that, rather than chicken.

When I shared my last recipe, I used a store bought pie crust, which is totally fine, but I have been making my own pie crusts now and it’s so simple and to be honest, makes all the difference.

My chicken pot pie recipe (or turkey) uses simple ingredients that I always have on hand. Some soup, frozen veggies, celery and spice. I always have shortening on hand now, and have been buying the BIG bags of flour. We are talking 22 lbs bags at a time.

My chicken pot pie recipe is super simple and is really delicious; James always asks me to make it again… so I do.

Ultimate Comfort Food: Chicken Pot Pie:

What you will need:

Pie Crust

  • 3/4 cup shortening; chilled and cubed
  • 6 – 8 Tbsp. cold water *I put my water in the freezer until a top layer of ice forms
  • 2 cups flour
  • 1/2 tsp. salt

Filling

  • 3 chicken breasts; cubed
  • 1 stalk of celery; cut into fourths lengthwise and diced
  • 1 1/2 cups of frozen veggie blend (Carrots, pears, corn and green beans)
  • 1 medium onion’ chopped
  • 1 can of Campbell’s Cream of Chicken Soup
  • 1/2 can of milk * Use your soup can to measure.
  • salt & pepper to taste
  • 1/2 tsp. dry Thyme * you may add more if you like
  • 1 Tbsp. cooking oil

For the pie crust, cut shortening in to flour and salt mixture. You can use two knives or a pastry blender.

Once the mixture resembles coarse crumbs add 4 Tbsp. of the ice water to the mixture. With a fork start to mix and press the dough. Bringing the mixture on top of itself and pushing down with the fork.

Add more water until you have a formed ball of dough. Careful not to overwork it.

Split the dough into two. Make sure one dough ball is larger than the other. Form into a disc and refrigerate for at least 30 minutes.

While the pie crust is chilling get the filling started.

Brown chicken in a large skillet with the cooking oil & salt and pepper

Add in onions, celery and mixed frozen veggies. Saute for 5 minutes or so.

Stir in soup, milk and Thyme.

Cook for an additional 5 minutes.

Once the pie dough has chilled, roll each disc out to fit your pie plate.

When your bottom crust in done, dock (is that the word for it) the bottom crust with a fork

Add filling (there may be some leftovers. Keep it – makes a great snack)

Add your top crust, roll the edges and cut some vents on the top.

Bake in a pre heated 375° oven until the pie crust is golden brown. Approx. 30 minutes.

Let sit for 5 minutes and serve.


Yields 8

Ultimate Comfort Food: Chicken Pot Pie

Flaky pie crust, paired with succulent chicken in a creamy gravy and fresh veggies.

40 minPrep Time

30 minCook Time

1 hr, 10 Total Time

Save RecipeSave Recipe

Ingredients

Pie Crust
3/4 cup shortening; chilled and cubed
6 - 8 Tbsp. cold water *I put my water in the freezer until a top layer of ice forms
2 cups flour
1/2 tsp. salt
Filling
3 chicken breasts; cubed
1 stalk of celery; cut into fourths lengthwise and diced
1 1/2 cups of frozen veggie blend (Carrots, pears, corn and green beans)
1 medium onion' chopped
1 can of Campbell's Cream of Chicken Soup
1/2 can of milk * Use your soup can to measure.
salt & pepper to taste
1/2 tsp. dry Thyme
1 Tbsp. cooking oil

Instructions

  1. For the pie crust, cut shortening in to flour and salt mixture. You can use two knives or a pastry blender.
  2. Once the mixture resembles coarse crumbs add 4 Tbsp. of the ice water to the mixture. With a fork start to mix and press the dough. Bringing the mixture on top of itself and pushing down with the fork.
  3. Add more water until you have a formed ball of dough. Careful not to overwork it.
  4. Split the dough into two. Make sure one dough ball is larger than the other. Form into a disc and refrigerate for at least 30 minutes.
  5. While the pie crust is chilling get the filling started.
  6. Brown chicken in a large skillet with the cooking oil & salt and pepper
  7. Add in onions, celery and mixed frozen veggies. Saute for 5 minutes or so.
  8. Stir in soup, milk and Thyme.
  9. Cook for an additional 5 minutes.
  10. Once the pie dough has chilled, roll each disc out to fit your pie plate.
  11. When your bottom crust in done, dock (is that the word for it) the bottom crust with a fork
  12. Add filling (there may be some leftovers. Keep it - makes a great snack)
  13. Add your top crust, roll the edges and cut some vents on the top.
  14. Bake in a pre heated 375° oven until the pie crust is golden brown. Approx. 30 minutes.
  15. Let sit for 5 minutes and serve.
Recipe Type: dinner
7.6.6
55

This chicken pot pie has been on the dinner menu three times this month. The boys love it, as does anyone else who gets treated to this dinner.

This pot pie would be perfect with the left over turkey from Christmas. And It’s totally freezable!!

Hope you enjoy!

 photo alishaenidsig_zps00b2c468.png
Alisha
Born in the 80's, child of the 90's. Lover of film, food and photography. I quote Forrest Gump on a daily basis, and I collect Disney VHS tapes. Mama of two; married to 'the one' - living a somewhat simple life in beautiful British Columbia. This is me xo
Alisha
Alisha
Alisha

Latest posts by Alisha (see all)

Whatcha have to say?!