Go Back
Print
Chicken Pot Pie Recipe

Chicken Pot Pie

One of my family's favorite meals is chicken pot pie. It is chock full of yummy veggies, seasoned chicken and a flaky, homemade crust. It is so delicious and a regular on the weekly menu around here.

Course Main Course
Cuisine American
Keyword chicken dinner
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 8 people
Author Laura

Ingredients

Baked Chicken and Sauce

  • 4 chicken breast halves
  • 1 can cream of chicken soup
  • 8 oz. sour cream
  • 1 tsp. salt
  • 1 tsp. pepper
  • ½ tsp. garlic powder

Vegetables

  • ½ lbs. carrots
  • ½ bunch of celery
  • 1 onion, medium
  • 3 Tbsp. butter
  • 1 cup water
  • 2 Tbsp. flour

Crust

  • 2 cups flour
  • ⅔ cup shortening
  • 1 tsp. salt
  • 5+ Tbps. water

Instructions

Baked Chicken and Sauce

  1. Mix salt, pepper and garlic powder together and sprinkle on chicken.

  2. Place chicken in shallow baking dish.

  3. Combine soup and sour cream and pour over chicken.

  4. Bake at 370 degrees for 1 hour.

  5. Cool slightly. Save chicken and sauce.

  6. Cut chicken into bite-sized pieces.

Vegetables - While Chicken is Cooking

  1. While the chicken is baking, sauté vegetables in butter for about 18 minutes.

  2. To the water add the flour and stir.

  3. Add the water/flour mixture to the vegetables and stir until slightly thickened, then remove from heat.

  4. Combine with chicken and sauce.

  5. Pour in 9x13 baking dish.

Crust

  1. Cut shortening into flour and salt.

  2. Add 1 Tbsp. of water at a time and stir.

  3. Roll out on floured surface.

  4. Cut to shape of pan and cover pie, making slits to vent the steam.

  5. Cook on 425 degrees, until brown bubbly. Usually 30-45 minutes.

Recipe Notes

  • You can double the amount of vegetables for a heartier meal!