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Homemade Chicken Pot Pie Recipe

This homemade chicken pot pie is made from scratch and fits a 9 by 13 inch baking dish. A meal that serves 4-6 depending on portion sizes.


Pie Crust
2 1/2 cups all purpose flour
1 cup shortening or butter, cold & cut into 1/2 inch cubes
1 teaspoon salt
6 to 8 Tablespoons ice water

Chicken Pie Filling
2 Tablespoons margarine or butter
1 small white onion, chopped
1 garlic clove, minced
1 cup chicken stock or broth
1 large potato, peeled, washed and cubed
2 medium sized carrots, peeled and sliced
12 mushrooms, washed and quartered
2 stalks of celery, chopped
1 small stalk of broccoli, chopped
2 lbs cooked chicken, cut into bite size pieces
salt and pepper
1/3 cup margarine, 1/3 cup all purpose flour,
2 cups chicken stock, 1 cup cream


Pie Crust

Add flour, shortening and salt, into a mixer. Mix this slowly until crumbly. Make sure not to over-mix you should see shortening still in the mix. Adding water a tablespoon at a time, continue to mix slowly. Your dough will be ready when you can grab some dough and make a ball out of it. Taking the dough out of the bowl press and form a ball of dough, wrap up and refrigerate for an hour. Meanwhile prepare the filling and gravy.

Chicken Pie Filling

In a large pan, melt margarine on medium high heat. Add onions and cook a few minutes until tender. Add garlic and cook one minute longer.

Add chicken stock, potatoes, carrots, mushrooms, celery, broccoli and chicken pieces. Bring to a boil, reduce heat, cover the pot and cook for 5 minutes. Stir occasionally. Transfer to a 9x13 inch baking dish and set aside.


Using the same large pan on medium high heat, melt 1/3 cup margarine, stir in 1/3 cup flour. Stir constantly until lightly browned. Add 2 cups chicken stock and 1 cup cream and whisk until well combined, bring to a boil. Reduce heat and let simmer until gravy starts to thicken, about 5-10 minutes. Taste and add salt and pepper to your taste. Pour the gravy over the chicken pie filling and stir gently to combine.

Preheat oven to 400°F.

Remove dough from fridge. Roll out to make a lid big enough to cover the pan. Flute edges. Poke the top with several vent holes.

Place into the preheated oven and bake 30-35 minutes until golden brown and crispy.

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