Chicken Pot Pie and Pie Crust

Chicken pot pie is a popular TV dinner, but that sad, frozen little pie in a tiny tin plate has nothing on making that baby homemade.  You may think that sounds hard.  You have to have the chicken, the gravy, the crust, the vegetables, but trust me, it’s not as hard as it may sound.  It’s nothing more than a casserole with a crust, and a casserole is just dumping the entire meal into one pan and cooking it all together (in many cases).

I learned how to cook pot pie from my step-mom, Deanie.  She is a very good cook, and this was a popular dish with our family.  My husband isn’t a big casserole eater, so I had not made one in years.  When our church had its most recent pot luck, I decided that I wanted to make a pot pie, so I facebooked (There’s another one of those internet verbs.) Deanie to get a refresher.  That one piece in the picture above was all that was left after the potluck.  🙂

I am going to try to share the recipe with you, but I have to admit, I really didn’t have any measurements.  I was pretty much going by sight while trying to remember what the mixture looked like when Deanie made it while I was growing up.  I say all of that to say that you may have to adjust some of my measurements because they are going to be guestimates.  The pie crust recipe, however, is exact because it is a separate recipe.  I am going to post a few more pictures of the entire project, so that should help you have a good idea of how it should look.  Both of these recipes are from the cookbook of Deanie Yarbrough.

You can mix up this recipe to your tastes, using the vegetables that you like, switching out the chicken for turkey, or just making it a vegetable pot pie.  Just have fun!

Pot Pie


2 pie crusts (1 for the top and 1 for the bottom), you can use store bought crusts

2-3 cups mixed vegetables (fresh, frozen, or canned) *If you use canned vegetables, drain the juices off into a separate bowl.

1 can (10.5 oz.) of cream of chicken or cream of mushroom soup

1- 1 1/2 cup broth and (or) vegetable juices

2 cups chicken, cooked and cubed

Salt and pepper to taste


1. Carefully place one pie crust in the bottom of a 2 quart baking dish.  Press crust to the sides and bottom of the pan.

This is my pan with the bottom crust in it.

2.  Completely cover the bottom of the pan with chicken.  I did about 2 layers of meat in my pie.

3. In a mixing bowl, mix the soup, salt, pepper, and broth until well-blended.

4. Add vegetables to soup mix, and stir until the vegetables are well-distributed in the mixture.

5. Pour soup mixture into the pan with the chicken.  Smooth out into the pan.

6. Carefully place the top crust on the pie.  Pinch the edges together.

7. Brush the top of the crust with either melted butter or an egg wash (beaten egg).

8. Bake in 350-degree oven until the crust is golden brown.


Pie Crust


  • 3 cups all purpose flour
  • 1 tsp. salt
  • 1 cup shortening
  • 10 tbsp. water
  • 1 tsp. vinegar


  1. Mix dry ingredients together until well-blended.
  1. Cut in shortening.
  1. Add vinegar and water one tablespoon at a time.
  1. Mix until the dough is slightly firm.
  1. Pour onto floured surface and lightly flour.  Roll out to desired length.

*Notes:  If the dough is not firm enough, add one egg to the mix.  This recipe yields 3 pie crusts.  Dough can be stored in the refrigerator for several weeks.


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