Scrumptious Chicken Pot Pie

READY IN: 2hrs 40mins
SERVES: 10-12




  • Sautee onion, carrots, potatoes, mixed veggies, corn and mushrooms in butter, pepper, garlic salt, garlic powder and marjoram leaves.
  • Add 1/2c flour to veggie mixture and mix well. Cook between low and medium and stir constantly for a couple of minutes.
  • Add whipping cream to mixture, stirring constantly until well mixed and thickened. Remove from heat.
  • Boil chicken with the bay leaf, rosemary, thyme and bouillan cubes in just enough water to cover chicken. Barely undercook and remove from heat.
  • Shred chicken once cool enough and replace back into broth. Set aside.
  • In a large bowl mix and mash 2c flour, salt and butter with a fork until crumb-like texture is reached.
  • Add egg yokes and ice water. Mix with fork for 3-4 minutes then knead with hands until you can reach a ball of dough. Refrigerate for 30 minute.
  • Add set aside chicken to veggie mixture. Remove bay leaf and add 3c of broth and nutmeg to mixture. Cook on medium heat; mix well. Let stand.
  • Divide pie dough in half. Use rolling pin to thinly roll out bottom layer. (1 other person needed to help lift and place into 11"x13" dish).
  • Once placed, manipulate to fit bottom and all sides of dish. Steal from other half if necessary and add by simply pressing with fingers.
  • Add chicken-veggie mixture on top of bottom dough. Preheat oven to 400 degrees.
  • Roll out second half of dough. Place over chicken-veggie filling.
  • Bake at 400 degrees for 40 minute or until pie crust is golden brown and filling is bubbling. Allow to cool.
  • Slice, dice and ENJOY!