Easy as Pie Chicken Pot Pie

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chicken pot pie recipe


  2. 1/2 C Butter
  3. 1/3 C Shawnee Best All Purpose Flour
  4. 1/2 tsp Salt
  5. 1/4 tsp Pepper
  6. 1/2 tsp Dried thyme
  7. 1 1/2 C Chicken stock, room temperature
  8. 1/2 C Half & Half or whole milk, room temperature
  9. 2 1/2 C Shredded or cubed cooked chicken
  10. 1 C Frozen mixed vegetables
  11. PASTRY:
  12. 1 2/3 C Shawnee Best All Purpose Flour
  13. 1 Package (8 oz) Cream cheese, cubed
  14. 1/3 C Cold butter
  15. 1 tsp Cold water
  16. 1-2 tsp Celery seed

6-8 Servings

Chock-full of chicken, peas, carrots, and down home goodness, this family favorite makes a large 9-inch golden brown pie that’s as much tasty as it is budget friendly and easy to make.



  1. Preheat oven to 425*
  2. Filling: In a saucepan, melt butter, sauté garlic just until soft, add flour and continue cooking for 1-2 minutes.
  3. Slowly add liquid to flour/butter mixture, continue stirring until thickened.
  4. Gently fold in Chicken and vegetables and thyme until just mixed, set aside.
  5. Crust: Sift flour and celery seed in a bowl.
  6. Using a pastry cutter cut in cream cheese, butter and water until crumbly. Work mixture by hand until dough forms a ball. 
  7. On a lightly floured surface, roll 1/2 of the dough into 12″ circle, gently lay in bottom of pie pan.
  8. Transfer filling into prepare bottom crust.
  9. Roll remaining dough; place over filling. Trim, seal and flute edges. Cut slits in pastry.
  10. Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly.

Recipe courtesy of the Home Baking Association.