Ready in 1h
Try this Old-Fashioned Chicken Pot Pie recipe, or contribute your own.
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"
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe
rhonda6k 2y agoIt was wonderful!
Ethanwolff 3y agoGreat recipe. Easy to make and fun to eat.
momo1949 3y agoFabulous. Easy and quick
Thesonicboom 4y agoMy 13 year old daughter came across this recipe and made it. So YUMMY YUMMY YUMMY!! Thanks for sharing! =]
Shayhilsinger 4y agoThis 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!
virginiann 6y agoThis 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!
Miha 8y ago