Chicken Pot Pie

“Bake what you love and love what you bake.” ~ Established 2005


One 9-inch round pie  –  Prep time: 1 hour  –  Servings 4 – 6

  • 2 2/3 level cups all-purpose flour
  • 1 tablespoon sugar
  • 1 level teaspoon salt
  • 1/2 cup all-vegetable shortening
  • 1/2 cup butter – unsalted, cold, and cut into 1-inch pieces
  • 6 – 8 tablespoons cold water
  • 10 1/2 oz. can cream of chicken soup
  • 1 1/2 cup frozen mixed veggies
  • 1 1/2 cup chopped cooked poultry Chicken or Turkey
  • 1 egg (optional)

Mix flour, sugar, and salt in a medium bowl. Cut in shortening and butter using your fingertips (until all flour is blended in to form pea-sized chunks). Sprinkle with water, starting with the full 6 tablespoons, then one tablespoon at a time if needed. Keep using your fingertips to blend until the dough forms a ball. Divide dough in half if making a double crust. Press between hands to form 2 disks; wrap in plastic wrap, and chill for 1  hour, before rolling.

Flour dough lightly. Roll into circle between sheets of waxed paper on a flat surface. Peel off top sheet. Flip into pie plate. Remove other sheet and press pastry to fit. Transfer bottom crust to pie plate. Repeat process for top crust and set aside. Trim the edge even with pie plate. Make and add Filling: In a bowl, mix together, soup, veggies and poultry and pour in to fill pie crust.

Remove top sheet from top crust. Lift top crust onto filled pie. Remove another sheet. Trim to 1/2-inch beyond edge of pie plate. Press top edge to bottom crust with a fork. Pierce top crust with fork 4 or 5 times and cut a hole in the center top crust to allow steam to escape. For a shiny crust, brush with a scrambled egg and 1 teaspoon of water just before baking.

Bake assembled pie on a cookie sheet in a 350-degree oven for about 40 minutes, or until golden brown.