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Delicious Chicken Pot Pie Recipe

Photo source: Grandmother's Kitchen

This is a real treat and is wonderful to prepare if you have leftover chicken or turkey meat that you would like to make another yummy meal from.

Ingredients

PIE CRUST
Makes (2) 9" Crusts
1 1/2 cups all purpose flour
3/4 teaspoon salt
3/4 cup shortening
4-5 tablespoons cold water
*Note: you can purchase frozen pre-made pie crusts if you don't want to make you own crust.
CHICKEN PIE FILLING
This amount of filler makes enought to fill one 9-inch pot pie.
If you want to make individual pies you can do so and divide the filler amonght the small pies.
2 tablespoons butter
1/2 cup sliced onions
1 celery piece, sliced
1 (10-ounce) can cream of mushroom soup
1/2 cup milk
Pinch of marjoram
1 cup cubed cooked chicken
1 cup cubed par-boiled potatoes (This means to boil them until they are just cooked and still firm)
1 carrot sliced and cooked

Directions

PIE CRUST

This Directions for this Crust are very helpful to instruct you for non-baked pie shells when a recipe requires you use a non-baked crust and directions for a pre-baked shell when needed.

Measure the flour into a mixing bowl and mix in the salt, add in the shortening.

With a pastry blender or two knives, cut in until you have it the consistancy of coarse meal.

One spoonful at a time, sprinkle with the cold water.

Mix lightly with a fork until the dough clings together and cleans easily from the bowl.

Seperate into two evenly sized flattened balls and chill until you are ready to use.

To Roll Pastry:

Use a lightly floured surface or a pastry cloth and lightly floured rolling pin.

Roll each of the flattened balls.

If you only require one for the recipe, then just do one and you can freeze the other until you need it.

If doing a pie that requires a top, roll one crust slightly larger and use it for the bottom crust.

Roll out the crust so it is about 1" larger than the plate you are putting it in.

To Line The Plate:

Roll the pastry over your rolling pin and transfer it to the pie plate.

Unroll it and ease into place, being careful not to stretch the pastry. Trim off any extra pastry.

For Unbaked Pie Shells:

Prepare as above but do not prick the pastry. Add the uncooked filling and bake as directed in the filling recipe.

Double Pie Crusts as for the Chicken Pot Pie

Add filling to the pastry lined pie plate and moisten the edge. Roll out the top crust, roll over rolling pin and unroll on filled pie.. Trim off the excess pastry; seal the edge and flute. Make slits in the centre to allow steam to escape. Bak as directed in the filling recipe.

THE CHICKEN PIE FILLING

Preheat the oven to 425 degrees F

Prepare the dough for the crust by rolling out and place the bottom layer into the pie pan(s).

In a larg frypan, heat until foamy 2 tablespoons of butter.

Add and cook sliced celery and the onion until it is transparent.

Blen in the can of cream of mushroom soup and the milk and marjoram.

Heat thoroughly but do not boil.

In the prepared pie shell(s), arrange the cooked cubed chicken, potatoes and carrots.

Pour the hot mushroom sauce over top and cover withthe prepared pastry top. Seal and flute the edges of the pie crust and prick the top with a knife.

Bake in the preheated oven for 25-35 minutes, or until you see the crust is golden brown.

The photo shown is of an individual chicken pot pie.

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