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Old Time Chicken Pot Pie

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Brenda is a homegrown Southern woman, mom to three beautiful kids, and wife to the man of her dreams. She loves cooking for her family.

Chicken Pot Pie


About Chicken Pot Pie

This recipe is based on one my mother had in her recipe box from 1972. It is my favorite, and I have tried many, but this one always wins out for my family and me. It is straightforward and so good.

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  • 1/3 cup Chicken fat or butter
  • 1/3 cup All purposes Flour
  • 1 medium Onions, Diced
  • 1/2 teaspoon Salt, To taste
  • 1/2 teaspoon Pepper, To taste
  • 1/2 cup Milk
  • 1 1/2 cup Chicken broth, Homemade or canned
  • 2 cups Chicken, Chopped
  • 1 10 oz package Frozen pea and carrots
  • 1 package or 2 homemade Pie crust


  1. In the pot, add fat, flour, onions, salt, and pepper. Cook over low heat until smooth and bubbly. Stirring the whole time. Remove from heat.
  2. Add broth and milk to the pot. Place back on low heat to boil, stirring the whole time. Let boil for 1 minute and stir the whole time.
  3. Stir into the pot the chicken and frozen vegetables. Remove from heat and see aside
  4. Roll out pie crust. In the oiled pie plate, add the bottom crust and press down and around the edges.
  5. Pour chicken mix into bottom crust, spread out until evenly distributed.
  6. Add top crust over the chicken mix. Roll the top crust edge under the bottom crust edge. Using a fork, press down with the tongs around the edge of the crust to seal. Cut 3 or 4 slits into the top crust to allow steam to escape.
  7. Make in preheated oven at 425 uncovered for 30-35 minutes or until crust is nice and brown and cooked through.

My favorite pie plates

© 2022 Brenda

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