Skip to main content
The New Bon Appétit App is Here
Download the App Now
Cookbooks

Chicken Pot Pie

Recipe information

  • Yield

    serves 6 to 8

Ingredients

One 10 3/4-ounce can condensed Cheddar cheese soup

One 10 3/4-ounce can condensed cream of celery soup

1

/2 cup milk

1

chicken, skinned, cooked, boned, and cubed

1

medium onion, diced

One 10-ounce package frozen green peas (or one 8-ounce can, drained)

3

carrots, sliced, cooked, and drained

Salt and pepper to taste

1

pastry for top and bottom

Butter to dot pastry

Pastry

3

cups all-purpose flour

1

teaspoon salt

1

/4 teaspoon baking powder

3

/4 cup Crisco shortening

Ice water

Need to make a substitution?

Preparation

  1. Step 1

    In a large saucepan, heat soups and milk. Stir in chicken, onion, peas, carrots, and salt and pepper. Cook until mixture boils. Remove from heat. Preheat oven to 350 degrees. Pour into a pastry-lined 13 × 9 × 2-inch pan. Cut pastry for top into strips. Lay over pie filling in a lattice style. Dot with butter. Bake for 45 minutes until golden brown.

  2. Pastry

    Step 2

    Sift together flour, salt, and baking powder. Cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 to 2 tablespoons of ice water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten each on a lightly floured surface by pressing with edge of hand three times across in both directions. With a floured rolling pin, roll out on floured surface. Roll from center to edge until 1/8 inch thick.

Paula Deen's Kitchen Classics
Explore Bon AppétitAmericanChickenPoultryPeaVegetableCarrotMainDinnerNut-FreeOven BakeCookbooksEpicurious