Homemade Chicken Pot Pie Recipe

This homemade chicken pot pie is made from scratch and fits a 9 by 13 inch baking dish. A meal that serves 4-6 depending on portion sizes.


Pie Crust
2 1/2 cups all purpose flour
1 cup shortening or butter, cold & cut into 1/2 inch cubes
1 teaspoon salt
6 to 8 Tablespoons ice water

Chicken Pie Filling
2 Tablespoons margarine or butter
1 small white onion, chopped
1 garlic clove, minced
1 cup chicken stock or broth
1 large potato, peeled, washed and cubed
2 medium sized carrots, peeled and sliced
12 mushrooms, washed and quartered
2 stalks of celery, chopped
1 small stalk of broccoli, chopped
2 lbs cooked chicken, cut into bite size pieces
salt and pepper
1/3 cup margarine, 1/3 cup all purpose flour,
2 cups chicken stock, 1 cup cream


Pie Crust

Add flour, shortening and salt, into a mixer. Mix this slowly until crumbly. Make sure not to over-mix you should see shortening still in the mix. Adding water a tablespoon at a time, continue to mix slowly. Your dough will be ready when you can grab some dough and make a ball out of it. Taking the dough out of the bowl press and form a ball of dough, wrap up and refrigerate for an hour. Meanwhile prepare the filling and gravy.

Chicken Pie Filling

In a large pan, melt margarine on medium high heat. Add onions and cook a few minutes until tender. Add garlic and cook one minute longer.

Add chicken stock, potatoes, carrots, mushrooms, celery, broccoli and chicken pieces. Bring to a boil, reduce heat, cover the pot and cook for 5 minutes. Stir occasionally. Transfer to a 9x13 inch baking dish and set aside.


Using the same large pan on medium high heat, melt 1/3 cup margarine, stir in 1/3 cup flour. Stir constantly until lightly browned. Add 2 cups chicken stock and 1 cup cream and whisk until well combined, bring to a boil. Reduce heat and let simmer until gravy starts to thicken, about 5-10 minutes. Taste and add salt and pepper to your taste. Pour the gravy over the chicken pie filling and stir gently to combine.

Preheat oven to 400F.

Remove dough from fridge. Roll out to make a lid big enough to cover the pan. Flute edges. Poke the top with several vent holes.

Place into the preheated oven and bake 30-35 minutes until golden brown and crispy.