Chicken Pot Pie

Recipe by Patty Mae
READY IN: 1hr 30mins




  • Combine flour, salt, pepper, and poultry seasoning in a shallow bowl and stir to mix well.
  • Cut chicken into bite-sized pieces and dredge in flour mixture, shaking off excess flour. Reserve remaining flour for thickening sauce.
  • Place 2 tablespoons butter in a large saucepan over medium heat; heat until the butter starts to bubble.
  • Add chicken pieces and cook, stirring frequently, until they are lightly browned on all sides.
  • Remove chicken from pan and set aside.
  • Add remaining butter to pan. When butter is melted add two tablespoons of reserved flour mixture. Cook over medium heat, stirring constantly, until flour has turned golden brown.
  • Whisk chicken stock into flour mixture. Cook, stirring often, until mixture starts to thicken.
  • Return chicken to pan and add vegetables. Allow to return to a boil, then reduce heat to low and simmer until vegetables are almost done.
  • While vegetables are cooking preheat oven to 375°F
  • Dust one side of one of the pie crusts with about a teaspoon of flour. If using an oval casserole dish, use a rolling pin to roll the crust into an oval shape.
  • Place it floured side down into a 3-quart casserole dish and press it to a uniform thickness. Make sure there are no breaks in the crust and it comes all the way up to the top of the dish. If necessary, cut a little off the other pie crust to fill in the spaces.
  • Pour the chicken mixture into the casserole.
  • Top with the other crust and crimp around the edges, cutting off any extra dough.
  • Cut slits in the top crust with a sharp knife.
  • Bake for about 30 minutes or until top crust is golden brown and filling is bubbly.
  • Let sit about 10 minutes before serving.