home-made {13} chicken pot pie


Chicken pot pie is such a popular cold-weather dinner, I just had to make it. I did some research and found a recipe on AllRecipes.com for a home-made crust recipe. I know, I know–it’s a lot easier to just buy a ready made crust, but I thought it couldn’t hurt to see what home-made tasted like before taking that substitution.

This particular recipe has so much in the filling! It calls for chicken, carrots, onions, mushrooms, potatoes, and celery. Oddly enough, it’s not supposed to have peas. But I wanted peas. My pie had chicken, carrots, peas, mushrooms and minced onions–there was honestly no room for potatoes and celery! Maybe next time I’ll cut back on the quantities and fill it with everything it’s supposed to have.

I found it very strange that I liked the crust so much. I don’t like pie because I don’t like the flaky pie crust. But this crust wasn’t too flaky, so that makes me happy 🙂


  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • 3/4 cup lard *(I used Crisco)

  • 6 tablespoons cold water

  • 1/2 cup butter

  • 1/2 cup all-purpose flour

  • 1 teaspoon salt

  • black pepper to taste

  • 2 tablespoons finely chopped onion

  • 3 cups chicken broth

  • 1 1/2 cups sliced mushrooms

  • 3 tablespoons butter

  • 3 cups cooked chicken, chopped

  • 2 carrot, finely chopped

  • 2 stalks celery, finely chopped

  • 2 potatoes, peeled and cubed


  1. In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C.)
  3. In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken, carrot, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  4. Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

Link to the recipe’s site.


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