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Classic Chicken Pot Pie {With Crust!} Recipe

January 30, 2024 • 0 comments

Classic Chicken Pot Pie {With Crust!} Recipe
Learn how to make a Homemade Chicken Pot Pie with crust - all from scratch (although nobody would blame you if you bought a crust.) It's a staple in every movie clip of the stereotypical pioneer wife serving supper, and today it's making its resurgence on American tables. And for a good reason; this timeless classic includes all the required elements of a perfect quote-unquote homecooked meal: meat, veggies, and a good old-fashioned dough.
  • Prep Time:
  • Cook Time:
  • Servings: 4-6

Ingredients

  • (2 1/2 - 3 cups) Shredded Cooked Chicken
  • (1/3 cup) Butter
  • (1/3 cup) Flour
  • (1 bag) Frozen Veggies
  • (2/3 cup) Milk
  • (1 3/4 cups) Broth
  • (1/2 tsp) Salt
  • (1/4 tsp) Black Pepper
  • (1 tsp) Italian Seasoning
  • (1 1/2 tsp) Dehydrated Onion
  • (1 tsp) Garlic Powder
  • (FOR CRUST - 1 1/2 cup) Flour
  • (FOR CRUST - 1 pinch) Salt
  • (FOR CRUST - 1/2 cup) Lard
  • (FOR CRUST - 3 to 4 tbs) Cold Water

Directions

In this recipe, I'll first take you through the steps to cook a whole chicken and make your crust from scratch. If you plan on buying your crust and chicken premade then you can skip down to "Making The Pot Pie."

Cooking The Chicken

In our home, we cook a Whole Chicken when we need shredded chicken for a recipe like this. The inclusion of dark meat also results in a more flavorful dish. But if you are looking for a faster, more convenient option, you can also cook and shred Boneless Chicken Breast.

Whole Chickens
are generally a better price than cuts, which makes them the most economical option. We slow-cook it, pull the meat off, and use the leftover skin and bones for delicious homemade chicken broth.

    Making The Crust

    Now for the crust! This is a simple crust recipe that my mom passed down. It works great for many scratch recipes, including this pot pie. 

    1. Combine the flour and salt then cut in the lard until the mixture is crumbly.
    2. Add 3-4 tbs cold water, until it comes together into a dough.
    3. Pat into a flat disk and wrap with plastic wrap, then put in the fridge for 30-45 minutes.

    Making The Pot Pie

    PSA: if your veggies are frozen together, start running them under cold water so you can easily break them apart.

    1. Preheat your oven to 425* F.
    2. Line your pie plate with the crust by patting 2/3 of the dough into the pan evenly using your hands. Set the other 1/3 aside for the top.
    3. Melt your butter in a saucepan and stir in the flour, onions, salt, and pepper. Continue cooking, stirring constantly until the mixture is bubbly then remove from heat.
    4. Gradually stir in the broth and milk, allowing the mixture to thicken back up before adding more liquid. Return to heat and boil for 1 minute, stirring constantly.
    5. Stir in the chicken and veggies then remove from heat. Pour the entire mixture into your pie pan (already lined with the crust.) If it doesn't all fit, you can save it for your next pot pie, make homemade hot pockets, or simply enjoy it by itself for lunch tomorrow.
    6. Now take the leftover 1/3 of the pie crust, mix in 1 teaspoon of Italian seasoning, then crumble it and sprinkle on top of the pot pie.
    7. Bake for 35 minutes or until golden brown. Allow it to cool, and enjoy!

    "DON'T FORGET THE CHICKEN!"

    This is one of Remi's favorite meals. Growing up, his mother, Kim (who had 11 kids, bless her heart!), often forgot to add the chicken to her pot pie. The kids would be a few bites into supper when someone would exclaim "Mom forgot the chicken again!" 🤣 So, here's your friendly reminder: Don't forget the chicken. ;)

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