old fashioned chicken pot pie recipe
The Best old fashioned chicken pot pie recipe
Oh, you’re talking about that classic old-fashioned chicken pot pie? I’ve been making it since I was a kid, and honestly, there’s something so comforting about it—like a warm hug in a bowl. It’s a dish that feels like home, no matter what season it is. I grew up eating it on Sundays after church, and now my kids ask for it every time they come over, especially when they’re a little under the weather. It’s that kind of meal that’s both cozy and satisfying, whether you’re serving it at a family gathering or just whipping it up for a quiet night in. Plus, it’s got all the right stuff—lean protein from the chicken, hearty veggies, and a flaky crust that makes it feel like a little treat.
I love how versatile this recipe is too. You can make it with whatever veggies you have on hand—peas, carrots, corn, or even a little spinach if you’re feeling fancy. It’s also really forgiving; if you’re not a big cook, you can just toss everything together in a pot and let it simmer. And the best part? It’s got all the nutrients you need without feeling like a chore. The chicken is packed with protein, the veggies bring in fiber and vitamins, and the whole thing is balanced with a good dose of healthy fats from the butter and cream. It’s not just a meal—it’s a way to feed your family something wholesome, without any of the fuss. Plus, the crust is so easy to make from scratch, even if you’re not the best baker. It’s the kind of dish that makes you feel like you’ve done something good for your family, and honestly? That’s the best part.
Classic Old Fashioned Chicken Pot Pie
A comforting dish featuring tender chicken in a creamy tomato-based sauce, all wrapped in a flaky pastry crust. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold water
- ½ cup ice water
- 1 tbsp vegetable oil
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup whole milk
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp garlic powder
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Mix flour, salt, cold water, ice water, and oil in a bowl to form a dough. Knead lightly, then roll out to ¼-inch thickness.
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2 Preheat oven to 425°F (220°C). In a large bowl, combine shredded chicken, peas, corn, carrots, celery, milk, chicken broth, cheese, butter, thyme, parsley, garlic powder, salt, and pepper. Mix well.
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3 Transfer filling to a greased 9×13-inch baking dish. Roll out the dough and place it over the filling, trimming excess. Cut slits in the top for steam to escape.
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4 Bake for 30 minutes. Reduce heat to 350°F (175°C) and bake for an additional 15-20 minutes until the crust is golden brown.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Rolling pin
- Oven-safe baking dish (9×13 inches)
- Whisk
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Old Fashioned Chicken Pot Pie Works
This old-fashioned chicken pot pie is a simple yet hearty dish that never fails to bring comfort to any table—whether it’s a cozy weeknight meal or a gathering with family. The tender chicken and creamy filling wrapped in flaky pastry make it feel special without requiring fancy ingredients or hours of prep, which is why it’s always a reliable choice for busy hosts. It’s filling enough to satisfy a crowd, easy to scale up, and the flavors stay warm and inviting, making it a classic pick for any occasion.
❓ Frequently Asked Questions About Old Fashioned Chicken Pot Pie
What is the traditional method for preparing the filling for an old-fashioned chicken pot pie?
The traditional filling for an old-fashioned chicken pot pie typically includes diced chicken (seasoned with salt, pepper, and a touch of thyme or parsley), mushrooms (like cremini or button), onions, celery, carrots, and sometimes a splash of chicken broth. The mixture is usually cooked until tender, then mixed with a light roux (butter and flour) to thicken the sauce before being folded into the pie dough.
How do you ensure the pie crust stays flaky and tender when making an old-fashioned chicken pot pie?
To achieve a flaky crust, use cold butter (not melted) when cutting into the dough, and ensure your flour is well-chilled. Roll the dough thinly and keep it covered with a damp towel to prevent drying. For a tender result, blind-bake the crust by lining it with parchment paper and filling with pie weights or dried beans before adding the filling. This step helps prevent puffing and ensures a crispy bottom.
What’s the best way to handle the chicken in the filling to avoid it turning rubbery?
To prevent rubbery chicken, cook it separately in a pan with a little oil or butter until fully done (165°F/74°C internal temperature). Let it cool slightly before dicing, then mix it into the filling. Overcooking chicken can make it tough, so avoid high heat when adding it to the pot pie mixture. Also, avoid overmixing the filling once the chicken is incorporated—just fold gently to combine.
Should I use store-bought pie dough or make my own for an old-fashioned chicken pot pie?
While store-bought pie dough is convenient, homemade dough gives a richer, more authentic flavor and texture. If using store-bought, opt for a high-quality, shortcrust or puff pastry for the best results. For a classic touch, you can also make a simple homemade crust using flour, cold butter, ice water, and a pinch of salt. Homemade dough allows for more control over crispiness and flavor.
What seasonings should I include in the filling to enhance the classic taste of an old-fashioned chicken pot pie?
Classic seasonings for an old-fashioned chicken pot pie include salt, black pepper, dried thyme or rosemary, a pinch of nutmeg, and a small amount of Worcestershire sauce or soy sauce for depth. Some traditional recipes also include a splash of lemon juice or a bit of Dijon mustard for brightness. Avoid over-seasoning—taste as you go, and adjust to your preference, but stick to classic herbs and mild spices for the best results.
