Chicken Pot Pie
(9) Ratings

Chicken Pot Pie

This hearty comfort food is filled with so much goodness – chopped veggies, rotisserie chicken, grated cheddar cheese and a crispy crust that melts right into the filling.

Prep Time: |
Baking Time: |
Makes: 8 servings


  • Pie Crust

  • 2 cups 500 mL Robin Hood® Original All Purpose Flour
  • ¾ tsp 4 mL salt
  • 1 cup 250 mL Crisco® All-Vegetable Shortening
  • 1 egg
  • 2 tbsp 30 mL cold water
  • 1 tbsp 15 mL white vinegar
  • Filling

  • ¼ cup 50 mL butter
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 ½ cups 375 mL baby carrots, sliced in half lengthwise
  • 3 tbsp 45 mL Robin Hood Original All Purpose Flour
  • 2 cups 500 mL prepared chicken broth or water
  • 1 can 354 mL Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 1 tbsp 15 mL coarse mustard or 2 tsp (10 mL) Dijon mustard
  • 1 rotisserie chicken, about 2 ½ lb (1.1 kg) meat removed and shredded, about 3 cups (750 mL) or leftover turkey
  • 1 cup 250 mL grated cheddar cheese
  • 1 egg, beaten


  1. Filling: Melt butter in a large deep skillet on medium heat. Add onion and garlic and cook for 3 minutes until soft and fragrant. Add carrots, continue cooking 3 minutes. Add flour, stirring frequently about 3 minutes. Stir in broth, evaporated milk and mustard. Bring to a boil over medium-high heat. Cook 5 to 7 minutes, stirring frequently until sauce thickens. Stir in chicken. Cool while you make the pastry.
  2. Pastry: Combine flour and salt in large mixing bowl. Cut room temperature shortening into flour with pastry blender or 2 knives until mixture is uniform and shortening resembles large peas. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of the mixture is moistened.  Divide dough in half and shape each into a ball. Flatten each into a circle about 4” (10 cm). Wrap and chill 15 minutes for easier rolling.
  3. Preheat oven to 425°F (220°C).
  4. Roll half the dough on a lightly floured surface into a circle 1" (2.5 cm) wider than 9” (23 cm) pie plate. Transfer into pie plate. Trim pastry at edges of plate. Roll out remaining dough and set aside.
  5. Place filling in pastry-lined pie plate. Sprinkle with cheese. Cover with remaining pastry. Seal pastry edges, trim and flute edges. Cut an X in the centre of pie. Brush with beaten egg.
  6. Bake in preheated oven 10 minutes. Reduce heat to 375°F (190°C) and continue baking 45 to 50 minutes until crust is golden brown. Cool on wire cooling rack for 15 minutes before serving.


  • You can add 1 cup (250 mL) frozen peas or sautéed mushrooms.