World's Best Chicken Pot Pie Recipe
Here I am going to tell you how to make the best homemade chicken pot pie you will ever eat. I have prepared and cooked this pie in restaurants all over the South, and almost everyone who eats it wants more. Over the years, people have begged me for the recipe. And now here I have decided to give the recipe to the world.
I like it with the vegetables added to it, and I like it made with just the chicken. Either way, I think you will agree that it truly is the world's best chicken pot pie. If you have questions, suggestions, or comments, feel free to post them below.
- 2 frozen Pillsbury pie crusts, thawed
- 2 large potatoes, peeled, cubed, boiled until just barely done, and drained
- 2/3 cup English peas
- 2 cans condensed cream of chicken soup
- 2 tablespoons finely diced sweet purple onion
- 2 cups cooked cubed chicken breast
- 1 level teaspoon salt
- Dash of black pepper
- 1 level teaspoon sage
- 1 cup diced or sliced cooked carrots, well drained
You need a deep-dish pie pan for this.
Take one of the thawed pie crusts and place it in the pie pan, carefully push the crust into the bottom into the pan so it fits, and crimp the edges around the top of the pie shell. If there is any extra pie crust hanging over, trim it away with a sharp knife and discard. With a fork, place several holes around the bottom of the pie crust.
Now, in a large bowl, mix your other ingredients (except the margarine) very well. Pour into your prepared pie crust. Then take your other thawed pie crust, drape it over the top of your pie, and crimp it around the top of the pie pan with a fork. If you have crust hanging over, trim it away with a sharp knife.
Preheat your oven to 375 degrees. Take a fork and poke it through the top crust to make several prong-sized holes around the top. Using a pastry brush, brush melted margarine over the top of your pie. Set your pie pan in a larger pan, and bake your pie 30-35 minutes until golden brown. And I guarantee you that you have just made the world's best chicken pot pie.
The cream of chicken soup is what makes this chicken pie so very good.
I have made this pie now for over 25 years and everyone who eats it says they have never tasted a better tasting chicken pot pie.
I suggest you serve this pie accompanied with whole-berry cranberry sauce. Try it and see what you think.
Make a Chicken-Only Pot Pie
You can, if you wish, add an additional cup of cubed cooked chicken breast and leave out the veggies. I often make it this way. Try it both ways and post a comment to let us know how you like it.
Chicken Thighs vs. Chicken Breast
I quite often make this pie with skinned boneless chicken thighs, because chicken thighs have so much more flavor than chicken breasts.
Mini Chicken Pot Pies
Use a muffin pan, leave out the veggies, and you can make mini chicken pot pies with this recipe that everyone will love.