The BEST Chicken Pot Pie Receipe

Updated: May 8, 2019

I've MASTERED being a quick chef making homemade dinners with little to no cooking skills! There are multiple steps to this recipe, but you will be thankful you made this dinner, I PROMISE!

- Recipe yields one pie and filling leftovers -

--> You will need a pie plate; I prefer a pretty scalloped edged one but any will do

--> Flour and Rolling Pin

--> Stand Mixer or hand mixer *Stand is much preferred and a hand mixer will be difficult*

--> Standing cheese grater to grate the butter, or just a knife to cut it up (Grater is best)

--> Mixing Bowl

--> Multiple pots and 1 really really big skillet-like pan


Pie Crust:

If you want to make a top and bottom crust, just make this two separate times or double it and divide dough evenly.

1 1/3 cups flour

1 Stick of butter

3-4 Tablespoons of water per crust

Pinch of Salt


2 Chicken breasts, diced into 1/2" pieces *REMOVE FAT while cutting and discard*

1 handful of baby carrots diced

1/2 cup of frozen or fresh corn bits

1/2 cup of peas

2 Small potatoes

1 Large onion

1/2 Stick of butter

For the saucy goodness:

1 can of cream of chicken soup

1 can of milk or heavy cream, whichever you have or prefer (use the soup can)

1/4 - 1/2 cup chicken broth but you could use beef broth, it'd be more flavorful

1/4 cup of flour for sauce

Salt and pepper to taste

1 Teaspoon curry seasoning

Ready, set, here we go!

Pre-heat your over to 350 Degrees Fahrenheit. First, let's make the crusts. Take 1 1/3 cups Flour and put it into your large mixing bowl. Next, grate or chop 1 stick of butter and add it to the flour. Using your mixer, mix the ingredients until they appear to look like bread crumbs. Add a pinch of Salt. Once crumbled, add 1 tablespoon of water until dough forms. Your dough will be ready when it starts to stick to itself and cleans the bowl. Do not over water, you have to add only a tablespoon at a time. Not every batch will be the same amount of water. Once dough forms, set it aside. Take your Pie Tin or Ceramic Pie Dish and butter the bottom so it doesn't stick. You could probably use PAM or non-stick spray, but I use butter. Once greased, plop your dough in the pan and spread it with your fingers. This is a very *uncommon* step in pie making, but trust me, it works! Spread it out so it lines the walls and bottom of the dish without any holes. Once complete, pop that in the oven for about 10-15 mins. Keep an eye on it; once lightly browned you can take it out. Leave the oven on. Repeat the steps to make the top crust, except this time, sprinkle flour on your clean counter or wherever you are preparing the crust, a bit of flour on the dough, and roll it out to be the size of the pie tin. If the dough sticks to the pin, add flour to help. Once rolled out, set it aside.

At the same time as each other, start your carrots and potatoes. Dice both carrots and potatoes and boil separately with lids.

While the potatoes and carrots are cooking, dice the chicken breasts into 1/2" bite sized pieces. Next, dice a whole large onion. Sautee the chicken bites and diced onion together in a really really big pan with butter on the stove on medium/medium high heat until chicken is cooked thoroughly and onions have softened and caramelized. I use almost a half a stick of butter for this, and would not recommend anything else. Once the butter has absorbed, the chicken bites and onions should be done, and chicken should have some browning. Sautee with a see through lid while cooking for faster, juicier cooking, but remove the lid once all chicken has turned white. You want to be sure you don't retain too much moisture so the onions can caramelize and the chicken can brown in the butter.

By this time, your potatoes and carrots should be al dente (firm but tender) so check and drain them. Give them a little more time if too firm. When ready, combine corn, peas, potatoes, carrots to your onion and chicken collaboration, provided your chicken and onions are cooked, all into the really really big sautee pan.

Check your crust in the oven and take it out if you haven't already and its cooked. If not browned but cooked, you may remove it.

In a large separate pot, add all of the ingredients listed for the saucy goodness:

1 can of Cream Of Chicken Soup

1 can of Cream of Cheddar Soup

1/2 a can of Milk or Heavy Cream, whichever you have or prefer

1/4 - 1/2 cup Chicken Broth but you could use beef broth, it'd be more flavorful

1/4 cup of Flour for Sauce

Salt and Pepper to taste

1 Teaspoon Curry Seasoning

Once combined, mix together by hand or with a hand mixer, and pour over your filling ingredients in the really really big sautee pan, and heat until the sauce has thickened. You may add more or less broth or flour as needed. Once heated and thoroughly mixed, pour filling into your bottom crust. Do not go crazy and overfill it, just set filling ingredients aside in a storage container for now. Top your pie with your crust you set aside, and trim any excess that hangs over the edges. You may vent the top or not. It isn't necessary as your ingredients are already cooked.

Pop the pie back in the oven for 10-15 mins or until desired doneness of the top crust. There are no eggs in this recipe so if you'd like to take it out before golden brown that's just fine.

***The only thing to stress in this recipe is making sure your chicken is cooked thoroughly before putting it in the oven, otherwise you will never know when the damn thing will be done cookin!***

This pie is excellent second day as well as leftovers, and heats in the microwave just fine. Now that you know how to make crust, you can make mini pies for the excess filling or just eat it as is like I do!


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