Old-Fashioned Chicken Pot Pie - BigOven 155766
Old-Fashioned Chicken Pot Pie

Old-Fashioned Chicken Pot Pie

Ready in 1 hour
7 review(s) averaging 4.6. 86% would make again

Top-ranked recipe named "Old-Fashioned Chicken Pot Pie"

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Try this Old-Fashioned Chicken Pot Pie recipe, or contribute your own. "Corn" and "Pot pies" are two tags used to describe Old-Fashioned Chicken Pot Pie.

"This recipe should not be attempted by anyone who is not comfortable with pastry dough or gravy. Luckly my mother was with me when I made this for the first time and she took care of the flour/broth mixture and also my sister the pastry chef let me know what I was doing wrong with the crust. I attempted this recipe for those exact reasons, it had been something I've wanted to make for many years and now I've finally made it! Excellent taste... but it was not for an amature cook! Good luck and have fun with it! I will try it again... someday when I get the nerve!"

- virginiann

Ingredients

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1/2 c Flour
1 Onion; chopped
Crust
1/4 ts Baking Powder
FILLING
1/2 ts Salt
1/2 c Shortening
1 1/4 c All-purpose flour
1 Egg; mixed with one
1 Carrot; peeled and chopped
1 tb Vegetable oil
1 1/2 ts Salt
Black pepper; to taste
1 8.75-oz can Corn; drained
1 Rib celery; chopped
2 tb Ice water; (to 3 tablespoons)
1 9-oz package Frozen peas
1 13.75-oz can Chicken broth
3 c chicken; Cooked, or turkey
1 c Cold water

Original recipe makes 8

Servings  

Preparation

Filling: Heat oven to 400F. Heat broth in large saucepan over medium-high heat. Combine water, flour, salt and pepper in small bowl; stir until smooth. Add flour mixture to broth. Cook, stirring constantly, until thickened, 10 to 12 minutes. Heat oil in small skillet over medium heat. Add onion, celery and carrot. Cook, stirring frequently, until vegetables are tender, 4 to 5 minutes. Stir in peas and corn. Stir vegetables and chicken into sauce; mix well. Spoon mixture into 2-quart casserole dish; set aside. Crust: Combine flour, salt and baking powder in medium bowl. Cut in shortening with pastry blender or two knives until size of peas. Add ice water, 1 tablespoon at a time, until ball forms. Roll out on lightly floured surface to 1/8-inch thick. Place over chicken mixture. Cut hole in top of crust for steam to escape. Brush with egg and water mixture. Bake until crust is golden and filling is bubbly, about 35 minutes. Let stand 10 minutes before serving. Recipe by: Chicago Tribune test kitchen Posted to MC-Recipe Digest by "Bill Hatcher" on Mar 18, 1998

Verified by stevemur

I added mushrooms. This pot pie was amazing! photo by Colesweeton Colesweeton

photo by Jenzy520 Jenzy520

Made it in a cast iron skillet with pie crust. Super Delicious! photo by Jenzy520 Jenzy520

photo by Shayhilsinger Shayhilsinger

photo by Jumasie Jumasie

See 1 more photos
Calories Per Serving: 447 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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It was wonderful!
rhonda6k 9 months ago
Great recipe. Easy to make and fun to eat.
Ethanwolff 1 year ago
Fabulous. Easy and quick
momo1949 1 year ago
My 13 year old daughter came across this recipe and made it. So YUMMY YUMMY YUMMY!! Thanks for sharing! =]
Thesonicboom 2 years ago
This isn't as hard as it may seem. I added green beans & lots of black pepper. Delicious! You can always use puff pastry or prepared crust, also!
Shayhilsinger 2 years ago
This recipe should not be attempted by anyone who is not comfortable with pastry dough or gravy. Luckly my mother was with me when I made this for the first time and she took care of the flour/broth mixture and also my sister the pastry chef let me know what I was doing wrong with the crust. I attempted this recipe for those exact reasons, it had been something I've wanted to make for many years and now I've finally made it! Excellent taste... but it was not for an amature cook! Good luck and have fun with it! I will try it again... someday when I get the nerve!
virginiann 4 years ago
Miha 6 years ago
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