5 from 1 vote

Chicken Pot Pie

A homemade comfort meal at it's finest. A simple dish but so delicious and flavorful! This is requested often in my household. I use a rotisserie chicken for extra flavor but any cooked chicken will work.

Course Main Course

Cuisine American

Keyword Chicken, Comfort food, Pie, Pot

Prep Time 35

Cook Time 40

Servings 8 people

Calories 630kcal

Ingredients

For the dough

2 cups flour
1 tsp salt
3/4 cup lard
1/2 cup cold water

For the filling

1/2 cup butter
1/2 cup flour
4 cups chicken broth
1 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp dried parsley
2 carrots chopped
2 potatoes peeled and cubed
1/4 onion diced
2 celery stalks chopped
2 1/2 cups cooked chicken chopped
1 egg beaten

Instructions

For the dough

Combine flour and salt in a large bowl. Cut in lard until mixture resembles course crumbs. Stir water into mixture until it forms a ball. Divide dough in half and shape into discs. Wrap with plastic and refrigerate 5 hours or overnight
Roll out one dough to fit the bottom of a 9 inch deep dish pie plate. Roll out top crust and set aside
Preheat oven to 375 degrees F

For the filling

Bring pot of water to boil, add carrots and potatoes and boil about 8 minutes or until fork tender, drain and set aside
Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth, whisk constantly and let come to a simmer until thickened. Add in salt, pepper, parsley, carrots, potatoes, onion, celery, and chicken, mix well.
Pour mixture over bottom pie crust. Cover with top crust and seal edges. Cut away excess dough. Brush beaten egg on top crust. Cut slits into top crust
Bake in preheated oven for about 40 minutes or until crust is golden brown and filling is bubbly

Notes

May add 1/2 cup of frozen peas to filling.