Chicken Pot Pie

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A close up of a slice of Pot pie.

A couple of weeks ago I did a post on the wonders of chicken and biscuits.  I touched upon the coveted position of “most trusted meal” in our family;  how we can use the broth from the chicken for months after the fact, and how this warm and hearty dish is almost always reincarnated to a favorite of the kid within us all – chicken pot pie.

A bowl of chicken and veggies.
This is the perfect post-weekend meal for our family.   Sealed and stored properly in the refrigerator, the originals (leftovers) of chicken and biscuits will keep for several days, paving the way for a nearly finished meal on Monday.

A close up of a pot pie being assembled.After rolling out a quick pie crust (or prepackaged pastry if you prefer,) it’s just a matter of firing up the oven and setting the table.

A close up of the top of a pot pie.
Like all of us, our boys have their dietary preference and admittedly we get an occasional wrinkled nose in response to their, “What’s for supper?” question, I don’t ever remember a single word of protest when the answer is chicken pot pie.

A pan filled with a pot pie.
The collective response is quite the opposite, in fact.  Hands are washed, little bodies are seated, and often hands are folded together in anticipation of one of their favorite meals.

A plate of pot pie.

I have a great crust recipe that I am very happy with and with such tasty fixings ready to go from a previous meal of chicken and biscuits, it is really difficult to find any words of criticism for this warm and satisfying family meal.

Chicken pot pie in a baking dish.
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Chicken Pot Pie



for the chicken

  • 1 whole chicken
  • 1 can cream of mushroom soup
  • 1 medium onion, coarsely sliced and diced
  • 2 cups frozen corn
  • 2 cups frozen peas

for the crust

  • 3 cups all-purpose flour
  • 1 cup shortening
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/3 cup ice water
  • 1 egg, beaten
  • 1 tablespoon white vinegar

for the chicken filling

for the crust

  • Preheat oven to 400 degrees F.
  • Combine flour, shortening, sugar, and salt.
  • Work together with fork until consistency is pebbly.
  • In separate small mixing bowl, beat egg, add water and vinegar, beat again.
  • Add liquid mixture to flour and shortening.
  • Stir with fork, combine thoroughly, form into ball, divide in two.
  • Roll one ball out on lightly floured piece of parchment paper, to 12 inch diameter.
  • Repeat with remaining ball of dough.
  • Place first rolled out dough in non-greased pie plate.
  • Fill with chicken mixture.
  • Used second piece of rolled out dough to cover pie.  Trim and crimp edges.  Cut vents on top crust.
  • Bake for 60 minutes until golden brown.
  • Allow to set 10 minutes before serving.
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Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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    1. Thank you, so much. This pot pie’s beauty is surpassed only by its taste. I hope you give it a try. Thanks again for your comments, I love to hear from you.