Chicken Pot Pie

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Made from Scratch

You might call it “Chicken & Pastry” or “Chicken & Dumplings” but we always call it “Chicken Pot Pie.” Call it what you want, it’s so good! This meal is one that reminds me of my childhood. It reminds me of my mom. She always hand rolled the dough, even though you can buy it from the grocery store. My mom cooked homemade, from scratch, almost every single day of my life. I don’t know how she did it. My aunt used to say, “I buy the pastry because it’s so much easier, but your mama’s tastes so much better.”

Hearts & Stars Memories Made

It really is delicious, and everyone loves it including the kids. It has become a whole experience. Mom lets the girls roll the dough with her and pretty quickly small rectangles of dough become new shapes of hearts and stars. They have so much fun and they feel like grown ups as they use the rolling pins and pass the dough to be put into the pot. The flour goes everywhere, all over them and the table and the floor for clean up later. Mom says, “I’ve never met a kid who didn’t like it.” Check out the final step of the recipe…my mom actually did this once and it still makes me laugh.

Chicken Pot Pie

I know that as long as I live, I will never see this meal without thinking about these memories. And, of course, mine won’t ever be quite as good as my mom’s but if I’m lucky, it will be close. This is comfort food to the max. Instead of chicken, my mom also occasionally made the recipe by substituting corn and we called it, of course, “corn pie.” If you are looking to try a new recipe and spend some time with your loved ones around your kitchen counter prepping, this is the one you’ve been waiting for.

Print Recipe

Chicken Pot Pie

AKA Chicken and Pastry, Chicken and Dumplings

Course: Main Course

Cuisine: American

Keyword: chicken, creamy, hearts and stars, hot, pastry

Ingredients

• 2-3 Boneless, skinless chicken breasts Use more, or less, as desired.
• Water Enough to cover the chicken.
• Salt and pepper
• 3 cups All-purpose flour
• Milk

Instructions

• Place chicken in a large pot, cover with water.
• Add salt and pepper to season and boil until tender.
• Begin to make pastry dough while the chicken is cooking.
• Place 3 cups of all-purpose flour in a mixing bowl.
• Slowly add milk, just a little at a time, in order to form a soft dough.
• Toss a bit of flour down on your table to prevent sticking, then roll the dough out flat with a rolling pin.
• Cut the dough into pieces. Maybe you will go with traditional squares or rectangles for the sake of time, or have some fun with it and use cookie cutters to add some unique shapes.
• Check to make sure your chicken is done. Use a fork to break it apart in the pot.
• Drop your dough shapes into the pot and cook for about 15 minutes, stirring often.
• Taste test to be sure your dough is just perfect.
• Add another touch of salt if needed.
• Pat a little flour on your cheeks and forehead so everyone knows how hard you worked.

Notes

Add the milk slowly, but if you mess up the dough and it’s too mushy or too dry, don’t panic. Just keep adding water and flour until it’s a soft dough with a good consistency.

Just remember, calories don’t count when enjoying Chicken Pot Pie!