My family loves chicken pot pie (except for Cole). I don’t make it very often because it has so many calories. But the other day when I asked the all important question, “what do you want for dinner.” My husband said chicken pot pie. My first thought was nope, too much work. But then I remembered Lorraine at Not Quite Nigella and her cute goblin pies and decide it might be fun to make a pumpkin chicken pot pie. And it was!
This is the chicken pot pie recipe I have been making for years. I got it off a recipe CD I was given for Christmas one year. It’s really simple, but delicious!
- 1/3 c. butter
- 1/3 c. flour
- 1/3 c. chopped onion
- 1/4 t. salt
- 1/4 t. pepper
- 1 3/4 c. chicken broth
- 1/3 c. milk
- 2 c. cooked chicken
- 1 cooked potato, diced
- 1/2 c. frozen peas
- 1/2 c. frozen carrots
- 2 1/2 c. flour
- 1 t. salt
- 1/4 c. unsalted butter, chilled
- 2/3 c. shortening, chilled (You get the flakiness from the shortening and the great taste from the butter)
- 5 to 6 T. ice water
- Reheat oven to 425º. Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. (Add more milk for too thick). Stir in chicken and vegetables. Pour into pie shell or casserole dish and top with pie crust. Cook uncovered 30 to 35 minutes. Let set a few minute before cutting.
- Combined flour and salt in a bowl. Cut butter into small cubes. Cut butter and shortening into flour mixture until it resembles very coarse meal. Gradually add water. Divide in half, form into two round disks, and wrap in plastic. Chill for 30 minutes.
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