Old-Fashioned Chicken Pot Pie

Chicken Pot PieChicken Pot Pie is a classic Southern Dish. Being raised on a Chicken Farm, my family ate a lot of Chicken. The crispy crust with creamy veggies and chicken make a delicious meal. May this dish bring joy to your family’s table as it did to mine 🙂

For The Pie Crust:

1 Box of Jiffy Pie Crust Mix (This box makes 2 crusts)

5-6 tablespoons of Water

Tip: I sometimes use the Pillsbury Refrigerated Pie Crust Dough Rolls. Each Box comes with 2 crusts that you can roll out and fit to your pie pan. Its a quicker way and tastes really good too. But any Homemade or Store Bought Crust will work.


Mix water with Jiffy Pie Crust Mix and form dough. Divide dough into two balls. Roll one ball out to form a pie crust and fit it to the pie pan. Bake for 10 minutes at 350F and let cool. Roll the other ball of dough out and top the pie with this piece of dough after adding the filling.

Pie Filling:

(1) 2-3 pound Whole Chicken cut up into Breasts, Thighs, Wings, Legs

2 Medium Sized Potatoes peeled & diced

3-4 cups of Frozen Mixed Vegetables thawed (you can also do specific vegetables such as 1 cup of Corn, Carrots, Peas ect.) (I always add 1 cup of chopped Frozen Broccoli, but that’s optional).

½ Onion diced

½ cup of Heavy Whipping Cream

½ cup of Chicken Broth

2 tablespoons of Butter

2 cans of Cream of Chicken Soup (10 ounces Each)

Salt & Black Pepper for Taste


Cook Chicken and remove from bone. You can bake or boil your chicken. I boil my chicken. Place the chicken into a large pot and cover with water. Add a pinch of Salt to the Water. Bring to a boil then reduce heat to medium-low. Let Chicken cook for 45 minutes. Let Chicken cool then remove chicken from bones. Shred Chicken into pieces. Tip: I sometimes use a cooked Rotisserie Chicken from the local grocery store for a quicker pot pie.

In a soup pot, add the Heavy Cream, Chicken Broth, Onion and Butter. Simmer for 2-3 minutes until warm and well mixed. Then whisk in Cream of Chicken Soup. Simmer and stir for another 1-2 minutes. In the mean time, boil diced potatoes until almost tender and strain from water (about 15 minutes). This helps the potatoes to cook faster. In a large bowl, mix potatoes, mixed vegetables, chicken, and the cream of chicken soup mixture from the stove. Mix well and season with salt and black pepper. Pour into pie crust and smooth out into the crust. Top with another pie crust dough or slice the rolled out pie crust dough into strips. Use the sliced strips to make a lattice design on top of the pot pie. Bake for 30-35 minutes at 350F. Let pot pie set for about 10 minutes before slicing.


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