JET's Homemade Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 254.0
  • Total Fat: 8.4 g
  • Cholesterol: 6.5 mg
  • Sodium: 320.5 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 7.9 g

View full nutritional breakdown of JET's Homemade Chicken Pot Pie calories by ingredient
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This is my family's chicken pot pie recipe made from scratch, including the crust! This is my family's chicken pot pie recipe made from scratch, including the crust!
Number of Servings: 10


    2 1/4 cup all purpose flour
    3/4 cup shortening (crisco)
    1 tsp Salt
    5-6 TBSP ice water

    4 oz boneless skinless chicken (in bite sized chunks)
    2/3 cup corn
    2/3 cup peas
    2/3 cup green beans
    Half Dozen baby carrots (chopped up optional)
    1/2 cup lima beans
    1.5-2 potatos (bite sized chunks)
    1 tsp chicken bouillon
    Enough Water to cover the filling while it boils and simmers


Place baking pan underneath pie pan to catch any drips.
It tastes wonderful with sour cream!


Boil potato chunk for 15 minutes
Add chicken chunks, bouillon, and vegetables to pot.
Lower temperature to a simmer.
Simmer for 20-25 minutes.
Preheat oven to 350 Degrees F.

To make the crust:
Sift flour and salt together.
Cut shortening into flour with two forks until crumbly.
Add water one TBSP at a time, until all the crumbles are moistenen and you can form two large balls of dough.
Roll out two 9 inch crusts.

Place one crust in the bottom of the pie pan
Pour hot filling into pan.
Place second crust over the top, and pinch edges all around.
Poke several ventilation holes in top of pie crust.

Cook in 350 Degree oven for 35-40 minutes. Check on it. When the crust is beginning to brown, it's done!

Serving Size: Makes 9 inch pie, 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user JULESJET.

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