Chicken Pot Pie from Scatch

With the weather being so cold and snowy a little comfort food is necessary. Homemade chicken pot pie also  gives a sense of satisfaction when it comes out of the oven, the pie crust all brown and flaky. I make my own crust sometimes and other times I just buy a pre made tender flake crust.  If you want to showcase it you can even make it in a large caste iron skillet.

Pie Crust:

  • Recipe from

Pie Filling:

  • 2 Chicken Breasts cooked and diced (you can do this ahead of time and keep in the fridge until your ready to use.
  • 1 1/2 Cups of Frozen Hashbrowns (or diced uncooked potatoes)
  • 1/4 C Margarine or Butter
  • 1/2 Onion chopped and diced
  • 2 Cups Frozen Peas and/or Corn defrosted if possible
  • 1/4 Cup Flour
  • 1 Cup Chicken Broth
  • 1/2 Cup Half and Half (milk would be fine to substitute)
  • On medium heat, covered, cook hashbrowns or potatoes in butter approximately 10 minutes if using uncooked potatoes, add vegetables and saute for 5 more minutes. Add flour and cook for 2 minutes. Combine half/half and chicken stock and add to the pan and stir until thickened.
  • Roll out larger dough disk to fit into a greased 9×9 pan, it should overhang over the sides. Add cooked pie filling and cover with second pie crust crimping the edges and cutting off any extra dough. Brush with a beaten egg and cut several vent holes in the top. Bake at 400 degrees for approximately 45 minutes or until crust is browned and cooked.

Recipe used and modified from:


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