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Warm to your toes Chicken Pot Pie

Recipe By: Carol Socier
Year Submitted: 2017
Winner First Place


3 cups flour
1 ½ tsp kosher salt
1 tsp baking powder
2 T classic parmesan cheese (Mama Francesca)
½ cup shortening
4 T cold unsalted butter, diced
½ to ¾ cup ice water
1 egg beaten with 1T water, for brushing top of pies
Flaked sea salt and cracked pepper

2 cups cubed grilled chicken
2 ½ cups chicken broth
1 chicken bouillon cube
6 T unsalted butter
1 cup yellow onion, chopped
6 T all purpose flour
2 T heavy cream
1 can cream of chicken soup
1 tsp salt
¼ tsp black pepper
1 cup diced frozen carrots
1 cup frozen peas
¾ cup frozen small onions
1 cup frozen Southern Style Diced Hash Brown Potatoes
¼ cup minced fresh parsley leaves



Mix flour, salt and baking powder and parmesan cheese in medium size bowl. Add the shortening and diced butter and mix quickly with your fingers until coated with flour and pea size pieces have formed. Add the ice water, only enough to moisten and have it come together. Dump on lightly floured board and knead quickly into a ball. Divide the dough into 6 balls. Roll each into an 8-inch circle. Place 3 of the circles into 6-inch deep dish pie pans. Set aside.


Preheat oven to 375°F
In a small saucepan, heat the chicken broth and dissolve the bouillon cube. In a large pot, melt butter and sauté the onions over medium heat for 10-15 minutes. Add the flour and cook over low heat, stirring constantly for 2 minutes. Add the hot chicken stock to the onion mixture. Simmer over low heat for 1 more minute, stirring until thick. Add 1 teaspoon salt, ¼ tsp black pepper, heavy cream and soup. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. Divide the filling evenly between the 3 prepared pie crusts. Place the 3 remaining circles of dough on each. Crimp edges and brush each with egg wash. Sprinkle with black pepper. Make a few slits in top.
Place on a baking sheet and bake for 1 hour or until tops are golden brown and the filling is bubbly. Makes 3 individual pot pies.