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Old-Fashioned Chicken Pot Pie

Scott Phillips

Servings: six to eight.

A great destination for leftover roast chicken. If you want to dress it up, add some mushrooms, potatoes, or any other vegetable you like.

This recipe is excerpted from 150 Things to Make with Roast Chicken.


For the Pie Crust

  • 2-1/2 cups all-purpose flour
  • 1/2 tsp. kosher salt
  • 10 Tbs. chilled unsalted butter, cut into pieces
  • 1/4 cup vegetable shortening
  • 6 Tbs. ice water

For the filling

  • 2 Tbs. unsalted butter, more for greasing
  • 1 large Spanish onion, finely diced
  • 2 stalks celery, finely diced
  • 2 medium carrots, diced
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. all-purpose flour
  • 3-1/2 cups low-salt chicken broth
  • 1 Tbs. cider vinegar
  • 1 Tbs. chopped fresh thyme
  • 3 cups diced leftover roasted chicken (or store-bought rotisserie chicken)
  • 2 cup frozen petite peas
  • 2 Tbs. heavy cream or whole milk


Make the pie crust:

  • Combine the flour and salt in a food processor and pulse once to blend. Add the butter and shortening and pulse until the mixture has a coarse texture about the size of peas. Pulse in 1/4 cup of the water—the mixture should form coarse clumps—if it still needs more water, pulse in 1 or 2 more Tbs.Flip the dough out onto a piece of plastic wrap. Form it into a disk, wrap it, and refrigerate for at least half an hour and up to 2 days.

Make the filling:

  • Preheat the oven to 375°F. Grease a 9 by 13-inch baking dish.Melt the butter in a large Dutch oven over medium heat. Add the onion, celery, and carrots, sprinkle generously with salt (about 1 tsp.) and cook, stirring, until the vegetables soften and brown in places, about 8 minutes. Reduce the heat to medium-low, add the flour and cook, stirring, until it coats the vegetables and they color a light brown, about 5 minutes. Add the broth, vinegar, and thyme and bring to a boil (the mixture should thicken). Reduce the heat to a simmer, add the chicken and peas, and cook until just heated through, about 5 minutes. Let cool for a couple of minutes.

Assemble and bake the pies:

  • Roll the pie crust dough out into a rectangular shape slightly larger than the baking dish, about 10 by 14 inches (it should be between 1/4 inch and 1/2 inch thick).

    Pour the chicken mixture into the dish, then cover it with the crust. Using your thumb and forefinger, crimp the dough around the edges so it forms a pretty pattern. With the tip of a paring knife, make a couple of slits in the top of the crust so steam can escape during baking. Brush with the cream. Bake until the top of the pastry is golden all over and the filling is bubbling hot, about 35 minutes. Let cool for a couple of minutes, then serve.


Rate or Review

Reviews (4 reviews)

  • RipleyLF | 09/27/2015

    It did not thicken like it should have so i added more roux to get to the correct consistency.I added a 1/2 cup of cream to the recipe.

  • cozette | 01/06/2015

    For the record, butter and shortening (Crisco) contain zero trans fats. I thought this was very good, however, in the future, I would use Abby Dodge's Classic Pie Crust recipe with the technique in her baking video on this website. It made the most wonderful, flaky pie crust I have ever made, and I have been making good pie crusts for many years.

  • TheIneptChef | 10/01/2013

    Not bad at all. I used frozen puff pastry (all butter--shortening is loaded with trans fats, don't ya know). I had to use a little more flour and a little less broth to get the desired thickness. But, all in all, well enjoyed by the whole family and a great way to use up leftover chicken.

  • foodlover3507 | 07/30/2011

    Wonderful.!!! i would definitely let it thicken more . OR add a couple tablespoons of extra four. Overall its a simple and delicious recipe

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