Homemade Chicken Pot Pie

Its really easier than you think. And tastes better than frozen, of course all homemade tastes better IMO. My mother in law and husband taught me the basic ingredients years ago, and I just added a homemade touch.

For the crust you can use store bought, OR you can try this super dooper easy pie recipe. Trust me, once you see how easy it is to make pie crust you will never go back to frozen. The taste is flaky and rich, with no additives or preservatives… bonus! I found this recipe when searching for a recipe for homemade poptarts at bakememore using Peabodys pie crust recipe. I have added some easy instructions to make this simple for you.

I will add photos next month when I make these again for OMAC cooking.

Heres the recipe:

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Pie filling

2-3 cups cut up cooked chicken or turkey (more the better according to my husband)

2 cans cream of chicken or homemade here

2-3 carrots, cooked and sliced

1-2 cups peas, cooked or use rinsed canned peas

Mix all ingredients in a large bowl.

Peabody’s Pie Crust Recipe (doubled)


  • 3 cups sifted flour
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup unsalted butter
  • 6 tablespoons cold water


Combine flour and salt in bowl. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in food processor or kitchen aid stand mixer. Use the pulse button just until it starts to pull away from the sides. Be very careful not to overwork the dough.)

(This is the easy part….)

Take a sheet of waxed paper and lightly dust with flour. Gently scoop up approximitly half of the dough in to a rough ball shape and place on waxed paper. Lightly press down to flatten. Place a sheet of saran wrap on top of the dough. Using a rolling pin (or can of food if you are in a real pinch!) start from the middle of the dough and roll out towards sides to make a round shape. Once to desired thickness, remove saran wrap and place pie pan over dough center, making sure that the dough completely surround the inside of the pie pan. Take a dull or butter knife (so you dont cut the wax paper) and cut approx 1 to 1 1/2 around the pie pan to make a large dough circle. Remove excess dough. Holding the pie pan in one hand, and the wax paper in the other, flip both over so that the dough falls in to the pie pan. Gently peel back the wax paper. Gently fold under the excess dough around the lip of the pie pan.

Roll out dough for top of pie using directions above. Place pie filling in pie pan (if freezing brush the inside of the bottom pie crust with egg to keep crust from getting soggy) and place pie crust on top. Fold excess dough under and gently press to seal. To decorate pie crust ring, use a fork to press along the edges or decorate with scallop by pressing dough between thumb and index finger every inch around crust.

Lightly cut two small slits in top of pie crust to let steam escape.

You may either bake or freeze at this point.

To freeze:

Wrap tightly with foil and place on flat surface in freezer. Bake pie frozen. Set oven to 350 degrees and bake for 40 minutes. Remove foil and continue baking 20 minutes or until hot and crust is turning golden around edges. If crust starts to get too dark, place foil back over pie until done.

To bake immediatly:

Place in oven for 30-45 minutes, until crust is turning golden around edges.


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