Old Fashioned Chicken Pot Pie Recipe

Tender chicken, fresh vegetables, and a savory sauce baked in a flaky pastry crust – one of those perfect comfort foods.
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  • 6 tablespoons unsalted butter
  • 3 pounds chicken - leftover or one store purchased rotisserie chicken
  • 1 onion - diced
  • 2 carrots - peeled and cut into 1/4 inch thick rounds
  • 3 stalks celery - sliced thin
  • 1/2 cup mushrooms - sliced
  • 3/4 cup frozen mixed vegetables
  • 1 clove garlic - chopped
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 1 tablespoon thyme - fresh and chopped
  • 1 teaspoon poultry seasoning
  • 2 teaspoons salt
  • 3 tablespoons parsley - fresh and minced
  • 2 cups chicken stock or broth
  • CRUST:
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup butter - chilled and sliced thin
  • 1/4 cup shortening - chilled
  • 4 tablespoons ice water
Container:large skillet, 6 10 ounce ramekins, food processor
1 hr
45 mins
1.75 hrs
  • Place the flour and salt into a food processor.
  • Add the chilled butter and pulse 5-6 times.
  • Add the chilled shortening and pule 3-4 more times or until the dough resembles cornmeal.
  • Stream in the water one tablespoon at a time and pulse after each addition.
  • The dough is ready when in sticks together when you press it with your hands.
  • Place the dough on a clean, dry surface and mold it into a ball. Then flatten it out into a disk.
  • Sprinkle both sides of the disk with flour and wrap it in plastic wrap.
  • Place in the refrigerator for at least one hour but can be kept for as long as two days before rolling it out.
  • In a large skillet, melt 2 tablespoons of butter.
  • To the skillet add the onion, carrots, celery, mixed vegetables, mushrooms and garlic.
  • Stir and cook until slightly tender. (Approximately 5 minutes)
  • Add the thyme, poultry seasoning and parsley.
  • Stir in the flour and cook for one minute while stirring.
  • Whisk in the chicken stock or broth and the milk until combined.
  • Cube the leftover chicken into bite sized pieces or if you are using a rotisserie chicken, remove the meat from the bones and cube the meat into bite sized pieces.
  • Add the chicken to the skillet.
  • Simmer for 10 minutes.
  • Fill 6 ramekins with the filling.
  • Allow to cool completely before putting on the crust.
  • This filling can be prepared a day ahead, cooled and covered in the refrigerator.
  • When ready to use the dough, roll out the dough onto a lightly floured working surface until it is approximately 1/8-1/4 inch thick.
  • Lay a ramekin onto the surface of the dough and cut out six circles that are a little larger than the circumference of the ramekin.
  • Place the dough on top of each filled ramekin.
  • Fold the dough over the edge of the ramekin and using the tynes of a fork, press down into the dough all the way around to help seal the dough.
  • Whisk together one egg and 1 tablespoon of water and brush the egg wash onto the crust of each pot pie.
  • Cut a vent hole into each crust.
  • Preheat oven to 400°F.
  • Place the ramekins onto a baking sheet and then place the baking sheet into the oven.
  • Bake for 30 minutes or until the crust is golden brown and the filling is heated through.
  • Allow to cool for five minutes before serving.
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Old Fashioned Chicken Pot Pie Recipe Reviews

old fashioned chicken pot pie

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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MissyMoo User
Rating of 5 out of 5.0 stars
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"Great chicken pot pie. We all loved it. I took the easy way out though and bought a rotisserie chicken and refrigerated pie crust for the top."
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