See all pies in the category:

Creamy Traditional Chicken Vegetable Pot Pie

Recipe By: Michele Stuart
Year Submitted: 2019
Winner First Place


Yields 2 to 3 6-inch pies
2 cups unbleached all-purpose flour
1 ¼ teaspoon salt
¾ cup plus 2 tablespoons Crisco, refrigerated for at least an hour
4-6 tablespoons cold water
2-3 ice cubes
¼ cup heavy cream

1 4 to 5 pound chicken
4 medium carrots, cut into ½ inch slices. ½ cup cut carrots will be used for the pie and the remaining carrots will be used for when you cook the chicken
4 celery stalks, cut into ½ inch slices. ½ cup cut celery will be used for the pie and the remaining celery will be used for when you cook the chicken.
¾ cup cubed into ¼ inch pieces potato
¾ cup pearl onions
½ cup green peas
½ cup corn kernels
1 stick salted butter
1 cup all-purpose flour
½ cup chicken broth
1 cup heavy cream
2 Tablespoons heavy cream


Add a few ice cubes to a small bowl of water, set aside. Thoroughly mix flour and salt in a medium bowl. Add the full amount of Crisco, and gently hand mix. Stop mixing when pea-sized pieces begin to form. Add ice-cold water in one tablespoon increments, be careful not to add any ice. After each addition gently hand mix the dough. You will use between 4-6 tablespoons of water, depending on factors such as temperature, humidity, and altitude. Enough water has been added when the dough easily forms into a ball. Wrap your dough in plastic wrap and refrigerate for at least thirty minutes, preferably overnight.
Separate the dough into six even pieces. Re-wrap half the dough and store in the refrigerator. Take the other pieces of the dough and form into 3 separate puck shapes. Roll each ball out using a rolling pin and a small amount of flour on both the counter and the rolling pin. Roll dough into a seven-inch circle, to place dough in your pie dish fold the circle in half, then align the centerfold with the middle of your pie dish and unfold the dough. Tear off any excess edges. Wrap in plastic wrap and refrigerate while you prepare the filling of the pie.

To prepare the filling:
In a large pot with a strainer, immerse the chicken in water with the remaining carrots and celery, including the tips. Season with salt and pepper to your liking.
Place the covered pot over high heat. Bring the chickens to a boil for about 45min €“ 1 hour or until the internal temperature of the chickens reach 165 degrees with a meat thermometer.
Once the chicken is cooked, remove it from the broth. Remove the celery and carrot remains and discard so that only the chicken broth remains.
Allow the chicken to slightly cool; so that you can pull the chicken apart into pieces. Discard all of the skin and bones so that you only have chicken meat.
Measure out 3 cups of chicken and if you have any other chicken left, reserve for another use of your choice.
While pulling the chicken apart, bring the broth back up to a boil and add ½ cups carrots, ½ cup celery, ¾ potatoes and the ¾ cup pearl onions. Allow the vegetables to simmer for about 10 minutes or until they are tender. Strain the broth into a bowl and set aside. Transfer the vegetables to a large bowl and add the pulled chicken.
Preheat the oven to 425 degrees.
Melt the butter in a heavy bottom saucepan over medium heat. Stir in the flour and whisk constantly for about 1 minute or until the paste becomes a golden brown.
Add ¼ cup of the chicken broth, continuing to whisk constantly. When the chicken broth is mixed in, add the remaining ¼ cup of chicken broth.
Add the heavy cream and continue whisking as the sauce thickens and the cream is incorporated. Whisk until the cream reached a thick consistency. You may need to add more heavy cream and chicken broth to reach your desired creaminess.
Remove the cream mixture from the heat and season with salt and pepper.
Mix the cream mixture into the chicken and vegetables.
Spoon the chicken pot pie filling into your prepared 6 inch pie crusts.
Place the top crust over the pie filling and crimp the edges around the pie.
Vent the pie using a fork and brush the top of the pie with heavy cream.
Place the pie on a parchment paper lined baking sheet pan. Bake at 425 degrees for 15 mintes and then bake at 350 degrees for another 45 minutes or until the pie is golden brown and the middle of the pie is hot.
Allow the pie to cool for 10 minutes before cutting.