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Classic chicken pot pie


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Classic chicken pot pie 0 Picture


  • crust
  • 1 1/2 cups King Arthur Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon buttermilk powder, optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup vegetable shortening
  • 1 teaspoon white or cider vinegar
  • 4 to 5 tablespoons ice water
  • filling
  • 2 1/2 cups chicken stock
  • 6 tablespoons butter
  • 6 to 7 cups boneless, skinless cooked chicken (or turkey), torn into 1" pieces
  • 6 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 16-ounce bag frozen peas and carrots*
  • 1/2 of a 16-ounce bag frozen pearl onions; if you love onions, use the entire bag*


Adapted from


Step 1

1) To make the crust: Combine the flour, buttermilk powder, salt, and baking powder, then mix in the butter and shortening till crumbly, leaving some pea-sized lumps.

2) Mix the vinegar with 4 tablespoons of the water. Sprinkle onto the dry ingredients, stir, and squeeze the dough together; if it's not totally cohesive, add an additional tablespoon of water (enough to make the dough stick together nicely, without crumbling).

3) Shape the dough into a flattened rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.

4) To make the filling: Heat the butter till melted, then stir in the flour. Gradually pour in the stock, whisking constantly. Cook and stir the sauce over medium heat till it comes to a boil, then reduce the heat and simmer for 5 minutes.

5) Stir in the chicken and salt. Add ground black pepper, additional salt to taste, and the vegetables. Spoon the filling into a 9" x 13" (2- to 3-quart, or similar size) deep casserole dish.

6) Roll the crust out slightly larger than the dish. Place it on top of the filling; cut several vent holes, and use any scraps of dough to decorate.

7) Bake the pie in a preheated 375"F oven for 50 to 60 minutes, until the crust is golden brown and the filling is bubbly.

If you use fresh uncooked vegetables rather than frozen, increase the amount of stock to 3 to 3 1/2 cups.
This recipe makes a fairly juicy filling. For a thicker filling, reduce the amount of chicken stock; or cook and drain the peas, carrots, and onions before adding them to the filling.
To make four individual pies, spoon the filling evenly into four 12-ounce mini pie dishes. Roll the crust out to ¼" thick and cut out four 6" circles. Place each piece on top of the filling; cut several vent holes, and use any scraps of dough to decorate; small heart shapes are lovely. Bake the pies in a preheated 375°F oven for 45 to 50 minutes, until the crust is golden brown and the filling is bubbly.
To make a 9" deep-dish pie: Prepare the crust and filling according to the recipe instructions, shaping the crust dough into a flattened disk before wrapping it in plastic and refrigerating. Roll the crust dough out slightly larger than the inside top diameter of the pie pan; spoon the filling into the pan; place the crust on top of the filling, and cut several vent holes. Place the pie on a baking sheet (there may be some drips once the filling begins to bubble), and bake in a preheated 375°F oven for 40 to 50 minutes, until the crust is golden brown. Note: You may have some leftover filling, which makes a wonderful meal in itself, warmed through and served with a slice of crusty bread.

To bake with a pie bird: Place the bird upright in the center of an empty pie plate. Cut a small cross or hole (big enough to fit the bird) in the center of your rolled-out pie crust circle. Spoon the filling around the bird, then place the pastry circle on top with the hole or cross centered over the bird.

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