Chicken Pot Pie



Last Friday was Good Friday! It was extra special because we are celebrated Emma’s second birthday that carried over into the weekend. I am happy that my sweet baby is turning two. For her birthday she received lots of special gifts but the most interesting was seven baby chicks! This will be a birthday to remember. I will make a separate post and page on how to raise and care for baby chicks. We are officially urban farmers. Today I am making Emma’s favorite meal, she loves pot pie. What makes this chicken pot pie so unique is that I add curry. This of course is optional but it gives the pie a hearty flavor that lasts.



Basic Pie Crust

  • 2  1/2  cups of all purpose flour
  • 1 cup of shortening or butter
  • 1/2 teaspoon salt
  • 6 tablespoons of ice water
  • 1 egg slightly beaten

or you can use

  • 2 frozen unbaked pie crusts


Pie Filling:

  • 1 lb of skinless, boneless chicken breast, cubed
  • 3 cups of mixed vegetables (carrots, green peas, celery, onions)
  • 1/3 cup of butter
  • 1/3 cup of all-purpose flour
  • salt, black pepper and curry
  • 1 3/4 cup of chicken broth
  • 2/3 cup milk




Start by making your pie crust

  1. Whisk the flour and salt together in a medium size bowl. With a pastry blender or two forks, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 5 to 6 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together
  2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
  3. Roll out dough, and put in a pie plate.

This recipe makes 2 crusts one for top and the other for the bottom.

If you are planning to use frozen pie crust, follow the directions on the packaging.




Prepare the filling for the pie

1. Preheat oven to 375 degrees

2. Cook chicken until brown, in a buttered pan. Season with black pepper and salt.

3. Add mixed vegetables and allow to slightly brown in the pan with the chicken.

4. Stir in flour, salt, pepper, and curry. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

5. Pour hot liquid mixture over pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Brush your crust with the egg.

6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.




Thank you for reading my blog and allowing me to share my recipes with you. The beginning of all wisdom is knowing yourself.





  1. Mostly Cloudy
    Apr 25, 2014

    I love it when you cut the dough into little hearts. This recipe sounds very tasty. I bet it is wonderful that your baby loves your cooking.

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