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Homemade Chicken Pot Pie

Easy, delicious homemade pot pie!
Course Dinner
Prep Time 1 hour 30 minutes
Cook Time 50 minutes
Total Time 2 hours 20 minutes
Servings 6
Author adapted from Martha Steward

Ingredients

  • FOR THE CRUST:
  • 1 1/2 cups all purpose flour and a little extra for rolling out dough
  • 1 teaspoon salt
  • 1 stick cold butter cut into cubes
  • 5 tablespoons ice cold water
  • FOR THE FILLING:
  • 2 14.5 ounce cans of vegetable mix drained
  • 1 14.5 ounce can cream of chicken
  • 1/2 cup chopped onion
  • 1/2 cup chicken broth
  • 1 cup chicken cooked and diced
  • 1 egg
  • 1 tablespoon water

Instructions

  • FOR THE CRUST:
  • Add flour and salt to mixing bowl. Add butter. Using the flat blade on your mixer mix the flour and butter together till butter is pea size.
  • Slowly add one tablespoon water in till you get a nice smooth dough.
  • Form dough into a disk and wrap in plastic wrap. Place in the refrigerator for 50 minutes or until ready to use.
  • FOR THE FILLING:
  • Preheat oven to 375 degrees. Spray 9x13 rectangle glass casserole dish with non stick cooking spray.
  • Mix vegetables, cream of chicken, onion, broth and chicken together.
  • Pour into pan.
  • On a floured surface roll dough out to a rectangle of 1/8 inch thickness.
  • Place over your vegetable mixture.
  • Cut slits in the top of your dough.
  • Whisk 1 egg and 1 tablespoon of water together and brush onto the top of your crust.
  • Bake for 45-50 minutes or until you have a nice golden brown crust.
  • Allow to cool in oven for 30 minutes. Cut and serve! ENJOY!

Notes

With the crust: I simply laid it on top of my vegetable mixture without pinching the edges.