The best delicious Old-fashioned Chicken Pot Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Old-fashioned Chicken Pot Pie recipe today!
Hello my friends, this Old-fashioned Chicken Pot Pie recipe will not disappoint, I promise! Made with simple ingredients, our Old-fashioned Chicken Pot Pie is amazingly delicious, and addictive, everyone will be asking for more Old-fashioned Chicken Pot Pie.
What Makes This Old-fashioned Chicken Pot Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Old-fashioned Chicken Pot Pie.
Ready to make this Old-fashioned Chicken Pot Pie Recipe? Let’s do it!
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FILLING
1 cn Chicken broth; (13 3/4
-ounces)
1 c Cold water
1/2 c Flour
1 1/2 ts Salt
Black pepper; to taste
1 tb Vegetable oil
1 Onion; chopped
1 Rib celery; chopped
1 Carrot; peeled and chopped
1 pk Frozen peas; (9-ounce)
1 cn Corn; drained, (8 3/4 ounce)
3 c Cooked chicken or turkey;
-shredded
-CRUST-
1 1/4 c All-purpose flour
1/2 ts Salt
1/4 ts Baking powder
1/2 c Shortening
2 tb Icewater; (to 3 tablespoons)
1 Egg mixed with one
-tablespoon water
Filling:
Heat oven to 400F.
Heat broth in large saucepan over medium-high heat. Combine water, flour,
salt and pepper in small bowl; stir until smooth. Add flour mixture to
broth. Cook, stirring constantly, until thickened, 10 to 12 minutes.
Heat oil in small skillet over medium heat. Add onion, celery and carrot.
Cook, stirring frequently, until vegetables are tender, 4 to 5 minutes.
Stir in peas and corn. Stir vegetables and chicken into sauce; mix well.
Spoon mixture into 2-quart casserole dish; set aside.
Crust:
Combine flour, salt and baking powder in medium bowl. Cut in shortening
with pastry blender or two knives until size of peas. Add ice water, 1
tablespoon at a time, until ball forms. Roll out on lightly floured surface
to 1/8-inch thick. Place over chicken mixture. Cut hole in top of crust for
steam to escape. Brush with egg and water mixture.
Bake until crust is golden and filling is bubbly, about 35 minutes. Let
stand 10 minutes before serving.
Yields
8 Servings
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