It’s getting cold out and nothing could be better than good old fashioned comfort food to warm your belly. I treated my family to made from scratch chicken pot pie. The only corner I skipped was using canned cream soup which always guarantees the right density and creaminess to the filling. The pie crust is my own recipe, the directions and ingredients are down below. My pie crust recipe is unique as it uses half vegetable shortening and half butter. Most crust recipes call for all butter but this creates a more agreeable dough when working with it.
Besides the onions and potatoes, I used frozen vegetables to save. I’m sure using fresh-cut veggies would add more flavour, but I have a two-year-old that hangs from my leg when I cook so I need quick items sometimes.
For the chicken, I used thighs. Boiled and then tore and cut into small pieces. You can use breasts, I just used thighs because thighs were on sale at the market.
This is one of my husband’s favourite recipes, and believe it or not, this was my son’s first time trying chicken pot pie. Long story short, my husband not only went for seconds but thirds and my son turned his pie filling into a sandwich. My little one took one bite and said “YUM!”. That’s my stamp of approval from my son.
This recipe takes a lot of preparation if you are making the crust from scratch. I started making the dough in the afternoon and then cooked the chicken and let both sit in the fridge for a few hours. It took about 40 minutes to make the pie filling. And you will most likely have leftover pie filling which can be saved for later use. This whole recipe is good for a Sunday where you have most of the afternoon and evening to make. But it’s perfect for a table of 4.
Prep time total: 1 hour & 10 minutes Total Cook time: 30 minutes
2 ½ cups all-purpose flour
1/2 cup vegetable shortening
½ cup or one stick of unsalted cold butter
1 teaspoon kosher salt
⅚ tablespoons water
½ pound of cut cooked chicken
1 can of cream soup
1 cup water
2 cups of frozen vegetables
2 tablespoons of cooked cut onions
3 cooked/cubed russet potatoes
½ teaspoon pepper
½ teaspoon salt
1 tablespoon thyme
¼ teaspoon garlic powder
Directions: Pie Crust
- Combine flour and salt in a large mixing bowl. Cut cold butter into small cubes and add to flour. Add vegetable shortening and using a pastry cutter, begin mixing in. Blend butter and shortening to the point where the mixture resembles large bread crumbs.
- Add water and mix together. Using your hands, knead the dough on a lightly floured surface for a couple of minutes. Break into two pieces, one slightly larger than the other. Wrap each ball separately in wax paper or cover and place in the fridge for at least one hour.
- (I boiled the chicken and potatoes during this time)
- Boil chicken and potatoes in separate pots. Cut chicken into smaller pieces once cooked. Set aside.
- Once potatoes are cooked, drain all but one cup of water from pot. Reduce heat to low medium. Add cream soup and mix in. Add frozen vegetables and onions. Add pepper, salt, thyme and garlic powder. Let simmer for 5 minutes.
- Preheat oven to 425°
- Take out the pie dough and roll the larger ball onto a lightly floured surface, make sure it’s rolled a little bigger than the pie dish. Gently place the rolled bottom dough onto the pie dish. Begin rolling out the small dough. Let sit while you pour the pie filling into the pie dish. Add a little more than the top of the dish. Carefully add the top dough to the top of the filling. Pinch the edges of dough to close.
- Cut a slit into the middle top of the pie for venting.
- Add to oven, and cook for 30 minutes.
- Let cool for 20 minutes