"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Neroni
Added: Tuesday, February 12, 2008


Pie crusts:

2 cups all-purpose flour
8 ounces cold butter (2 sticks), cut in 1/2-inch pieces
5 tablespoons sour cream
dash salt

Filling: Note pre-prep required for cooked chicken

4 cups cooked chicken, (prepare whole chicken like you are making soup stock, add celery, carrot, onions, season, let cool and remove from bones and reserve the chicken stock for soup or cooking and cut chicken meat into 1-inch pieces when cool.)
2 tablespoons butter
8 ounces fresh mushrooms, sliced
2 carrots, thinly sliced
2 ribs celery, thinly sliced
1 cup chopped cooked artichoke hearts (optional)
4 tablespoons butter
4 tablespoons flour
1 3/4 cups chicken broth
1/2 cup heavy cream or half and half
salt and pepper, to taste
1 tablespoon fresh chopped parsley
1 egg
3 teaspoons milk or cream

In a food processor, combine pastry ingredients; pulse until the mixture pulls together and forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

In a skillet, sauté the sliced mushrooms in 2 tablespoon of butter until tender and light brown. In a small saucepan, bring 2 cups of water to a boil. Add carrots and celery; cover and cook for about 12 minutes, or until vegetables are tender. Drain well.

Combine the chicken with cooked mushrooms and drained vegetables. Add the cooked chopped artichokes to the mixture if you are going to add them.

Lightly butter an 11x7-inch baking dish and fill if you plan to top with one pie crust on top. Otherwise, omit this step and make two crusts and fill pie plate after putting in one bottom crust.

Arrange chicken and vegetables in the dish. Cover and refrigerate while you prepare the sauce. Heat 4 tablespoons of butter in a medium saucepan. Whisk in the flour to make a thick paste. Slowly add the chicken broth. Continue cooking, stirring, until thickened and bubbly. Add heavy cream and parsley; heat through. Taste and add salt and pepper.

Pour the sauce mixture over the chicken mixture. Roll pie pastry . Crimp edges. With a sharp knife, cut small slits all over the pastry. Whisk egg with the 3 teaspoons milk or cream; brush over the pastry.

Bake at 375° for about 40 minutes, or until pastry is golden brown and filling is bubbly. Serves 6

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Serves 6 people and it's a lot of work but so good. You can cheat and buy a store bought chicken but it's just not the same flavor. This is one of the first real serious cooking endeavors I ever tried at home. I think I was like 11 or 12. I can remember like it was yesterday, when I was cooking the chicken first like a large pot of soup, and making dough, and working for hours. My dad was sitting at the kitchen table reading the paper and he almost lost it. I went to drain the chicken stock out in the sink through a colander and accidentally let a couple expletives out because I forgot to put a bowl under and poured all the stock down the drain. For one second I thought I was going to get a lecture, we both looked at each other and bust out laughing. At least I had the chicken! I think it took me 5 hours the first time I made this.




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