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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
  • 1 Large Mixing Bowl
  • 1 Rolling Pin
  • 1 Measuring Cups and Spoons
  • 1 Sharp Knife For chopping chicken

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

For a truly outstanding pot pie, consider using fresh cooked chicken and making your own pastry with cold butter for superior flakiness. To elevate the filling, lightly sauté diced onions and celery before adding your chicken and canned ingredients; this builds a deeper aromatic base. A splash of chicken stock or white wine in the filling can add complexity, and a teaspoon of Dijon mustard will brighten the flavor. To prevent a soggy bottom crust, you can blind bake the bottom crust for 8-10 minutes before adding the filling. Ensure your pie crust edges are well-sealed, and the slits for steam are generous enough to prevent the pie from bursting and ensure even cooking.