Chicken Pot Pie VIII330 Reviews
- Prep: 40 min
- Cook: 30 min
- Ready In: 1 hr 10 min
“Old fashioned, made-from-scratch chicken pot pie.” - by SWIZZLESTICKS
Original recipe yields 1 - 9 inch pie
- 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.
- Preheat oven to 400 degrees F (200 degrees C.)
- 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.
- Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.
Amount Per Serving (8 total)
- 623 cal
- 42.2 g
- 41.5 g
Based on a 2,000 calorie diet
Reviews (330)Rate This Recipe
"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 a bag ..." See moreof frozen peas and carrots and skipped the mushrooms. The other reviewers are correct that it makes WAY too much filling for the crust recipe provided, especially if you add extra vegetables. Do yourself a favor and double the dough so you can make two of these yummy pies! In preparation for a birthday party where I'm serving my son's favorite meals as appetizers, I actually made miniature pies in my muffin pans and ended up with six pies. They baked perfectly in the time and temperature for the regular pies and turned out great as cute little individual pies that popped right out onto the platter!"
"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 brushed the ..." See moreinside of the bottom crust and the outside of the top crust with beaten egg white to make sure they didn't get soggy. This recipe is going on an index card and into my box, which is high praise."
"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 and som..." See moree peas and broccoli. Here's what i did to solve the crunchy veggy problem: i boilied the raw chicken tenderlions in the chicken broth for about 10 min, then added the potatoes and carrots and cooked for another 5-7 min until they softened a bit. then i took the chicken out of the broth and used a large straining spoon to get the potatoes and carrots out, and poured the broth into the butter mixture and followed the recipe from there, adding 1/2 cup of whole milk at the end. And to solve the soggy bottom crust problem, i found the PERFECT cure! I used Pilsbury crust and put it in the oven while preheating. About 3 min after it had heated to 400, i took it crust out of the oven and let it cool for just a few minutes. Then i brushed egg whites on it (and on the top crust). Not at all soggy on the bottom - PERFECT!! The only other modification i would make to the recipe is to use one potato to cut back on the filling. Or, perhaps it's possible to freeze/refridgerate the leftover filling to use later with some buttermilk biscuits?? yummy! Ps - although i have once added a teeny bit of rosemary, i don't recommend it. cooking the chicken in the broth and adding the whole milk added that slight extra bit of flavor that i will now never try to change! Enjoy! :)"
Chicken Pot Pie VI
Chicken Pot Pie V
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