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Chicken Pot Pie

A family favorite, chicken pot pie is a simple way to use up the remaining chicken that doesn't taste like a "leftovers" meal.
Prep Time35 minutes
Cook Time1 hour
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Leftovers, Pot Pie
Servings: 8

Equipment

  • 9 inch pie pan

Ingredients

Pie Crust

  • 2 1/4 cups All Purpose Flour
  • 3/4 cups Crisco Shortening
  • 1 tssp Salt
  • 5 tbsp Water (cold)

Filling

  • 1 to 2 cups Cooked Chicken (use leftover or canned Chicken)
  • 1 to 2 cups Cooked Vegetables (use leftover or canned Veggies)
  • 1 can Cream of Chicken Soup

Instructions

  • Preheat oven to 350 degrees.
  • Mix together the ingredients for the crust until the dough is formed, split the dough in half.
  • Roll out half of the pie crust (add more flour if necessary).  Place half of the pie crust in the bottom of a 8 or 9 inch pie pan.
  • Stir together the Chicken Pot Pie filling ingredients.  Add the filling to the pie pan.
  • Top with remaining pie crust.  Roll the edges of the bottom and top crust together.  Cut a few slices in the top of the pot pie, (I usually will do a smile face or Christmas Tree or heart just for fun.  The girls are always looking to see the design on the the top prior to eating it.) 
  • Bake at 350 degrees for 1 hour.  Check halfway through and if the crust is getting too dark put a piece of foil over the top to keep it from burning.