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Old Fashioned Chicken Pot Pie

This recipe was given to me by my best friend. It is wonderful, comforting and smells great as it bakes!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 3008 kcal

Equipment

  • 1 9-inch Pie plate Essential for baking the pot pie.
  • 1 Rolling Pin To evenly roll out the pie crusts.
  • 1 Large Mixing Bowl For combining the chicken and vegetable filling ingredients.
  • 1 Rubber Spatula or Large Spoon For mixing the filling and transferring it to the pie shell.
  • 1 Sharp Paring Knife For making steam vents in the top crust.

Ingredients
  

Main

  • 2 pounds cooked chicken chopped
  • 1 15 ounce can mixed vegetables
  • 1 10.75 ounce can condensed cream of potato soup
  • ¼ cup milk
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried parsley
  • salt to taste
  • 1 recipe pastry for a 9 inch double crust pie

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
  • In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
  • Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

Notes

To elevate this classic, consider starting with a richer, homemade béchamel or velouté sauce for the filling instead of condensed soup, building layers of flavor with sautéed aromatics like onions, carrots, and celery. For superior texture, use fresh or frozen vegetables, lightly blanched, instead of canned, and season generously with fresh herbs for brighter notes. To prevent a soggy bottom crust, a quick blind bake is highly recommended. Brush the top crust with an egg wash for a beautiful golden-brown finish.