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Chicken Pot Pie

June 8, 2012

Turn your leftover chicken into a ‘pot pie’ feast which I do frequently.  Since I generally do not eat leftovers I always must make a brand new meal with some delicious leftover roasted chicken.  Any vegetable selection will do and make your own crust or buy one and enjoy.

Chicken Pot Pie


Pie Crust

(This recipe is for a double crust pie)


  • 1 1/2 Sticks Unsalted Butter (very cold)
  • 3 C. Flour
  • 1 t. Kosher Salt
  • 1/3 C. Vegetable Shortening (I prefer Crisco Shortening)
  • 1/2 C. Ice Water (very cold)


  1. Mix together the flour and salt in a large bowl
  2. Cut in with a pastry blender or blending fork the butter and shortening until mixture is in even bits about the size of peas (fingers work well too)
  3. Add the water a tablespoon at a time stirring it in with a fork until just enough had been added so that you can pat the dough into a ball; handle the dough as little as possible and do not knead
  4. Divide the dough and wrap (2) balls in wax paper or foil separately and chill it for at least 2 hours; overnight is fine as well
  5. When ready to make pie place 1 ball of dough on a floured board or cloth
  6. Gently tap the dough with a rolling-pin to flatten (do not press hard)
  7. Roll with quick, light strokes working outward from the center (lift occasionally to add more flour on board)
  8. Roll out as evenly as possible (dough will be about 1/8″ thick)
  9. Put bottom crust into pie plate; roll out second ball of dough for top crust

Ingredients (Filling and Pie)

  • 2-3 oz. Unsalted Butter
  • 1 Medium Onion (chopped)
  • 1.4 C. Dry White Wine (plus if necessary)
  • 1/3 C. All-Purpose Flour
  • Salt and Pepper to taste
  • 1 C. Chicken Broth
  • 1/2 C. Whole Milk (warmed)
  • 2 1/2 – 3 C. Leftover Chicken (cut in bite size pieces or shredded)
  • 2 C. Frozen Mixed Vegetables (fresh or frozen; defrosted) *
  • 1/2 C. Mushrooms (sliced thinly)
  • 1/8 t. Ground Sage
  • 1/8 t. Ground Thyme
  • 1/2 C. Sour Cream
  • 1 Egg plus a little water (optional egg wash for top of pie crust)

*  Carrots, peas, beans and mushrooms used here.  Choose your favorites.

Preparation of Filling and Pie

  1. Saute the onion in 1 oz. butter on medium heat until tender (about 2 minutes) while stirring; add the wine and reduce by half
  2. Add the flour and season with salt and pepper and stir until well combined
  3. Gradually stir in the broth and milk; cooking and stirring until it begins to bubble and is thickened
  4. Add the chicken, sage, thyme and mixed vegetables; add the sour cream and combine thoroughly; remove from heat and set aside
  5. In the prepared bottom crust lined pie plate add the chicken mixture; top with the second crust; seal, edge and flute;
  6. Mix egg yolk with a little water and brush on top of pie crust, cut several slits it the top crust for venting
  7. Bake at 475  degrees for 10 minutes, reduce heat to 350 degrees and bake for an additional 15 minutes or longer (pastry will be a delicate golden brown)
  8. Remove from oven and set on a wire rack for 5 minutes

(Makes 6 Individual or 1 Pie)

Recipe from Betty Cheney

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