Chicken Pot Pie VIII

Chicken Pot Pie VIII


"Old fashioned, made-from-scratch chicken pot pie."


1 h 10 m servings 623 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 623 kcal
  • 31%
  • Fat:
  • 42.2 g
  • 65%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 753 mg
  • 30%

Based on a 2,000 calorie diet

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  1. In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C.)
  3. In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken, carrot, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  4. Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.
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  1. 425 Ratings


This is delicious! I made it last night and it turned out great; not a crumb left over! I did read the reviews ahead of time and knew to cook the potatoes a bit before adding them. I also added ...

Oh, MAN! Goooooood stuff! I steamed the carrots and celery first, boiled the potatoes in the broth and then used it for the sauce so it was even thicker and I added some frozen peas and brushe...

Truely fantastic recipe! I agree that the filling is enough for almost two pies, so cut back on the broth and flour. I used the called for amounts of veggies, but added an extra cup of chicken a...

Very good pot pie. My family loves it. I did use a Pillsbury crust to cut down on time. I also boiled the carrots, celery and potatoes in the broth for about 7 minutes. I was concerned that they...

I followed this to a "T". cut potatoes into 1/4" - 3/8" cubes. They definitely were not done. I recommend par-boiling them.

My husband and I loved this recipe. The 2nd time I made it I tried to skip making the crust and used a ready made pie crust. It wasn't nearly as good as this pie crust. Also I sauteed all the ve...

Wow!! This pot pie is AWESOME!! So easy and delicious! I used a premade crust, added a little extra onion and used 3 cups water plus 3 chicken boullion cubes in place of the broth, but the fl...

I thougt it was very good. I did cook the potatoes and carrots before I baked the pie. I just added them into the chicken broth and let them cook just until them started to soften. I left out th...

I rolled Rosemary into the pie crust and I added 1/3 cup of sour cream and splash of milk into mix before putting in crust.