Home-Style Pot Pie

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 848
  • Calories from fat: 53%
  • Fat: 49.7g
  • Saturated fat: 8.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 35.4g
  • Carbohydrate: 63.4g
  • Fiber: 0.0g
  • Cholesterol: 152mg
  • Iron: 0.0mg
  • Sodium: 1209mg
  • Calcium: 0.0mg


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup vegetable shortening
  • 2 eggs, lightly beaten and divided
  • 1/4 cup plus 2 tablespoons cold water
  • 1 tablespoon white vinegar
  • 1/2 cup chopped onion
  • 2 tablespoons margarine, melted
  • 3 cups diced cooked chicken breast
  • 1 1/4 cups canned ready-to-serve chicken broth
  • 1 cup chopped celery
  • 1 cup sliced fresh mushrooms
  • 3/4 cup diced carrot
  • 3/4 cup frozen English peas, thawed
  • 3/4 cup frozen diced potatoes, thawed
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1/2 cup sour cream
  • 3/4 cup (3 ounces) shredded Cheddar cheese
  • 1 tablespoon whole milk


  1. Combine flour and salt; cut in shortening. Combine 1 egg, cold water, and vinegar; sprinkle over surface, stirring until dry ingredients are moistened. Shape into a ball; chill. Saute onion in margarine in a skillet 5 minutes. Stir in chicken and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Combine cornstarch and 2 tablespoons water; add to chicken mixture. Cook, stirring constantly, until mixture boils. Remove from heat; stir in soup, sour cream, and cheese.
  2. Roll half of pastry to 1/8-inch thickness. Fit into a deep 2-quart casserole. Spoon chicken mixture into casserole. Roll remaining pastry; place over chicken mixture. Trim, seal, and flute edges. Cut slits in pastry. Combine 1 egg and milk; brush over pastry. Bake at 400° for 30 minutes.
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