Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
A chicken pot pie is the perfect meal on for a cold day. Plus chicken pot pie recipes are the perfect way to use leftover chicken.
Heat oven to 375°F.
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9 1/2-inch (deep-dish) pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
Combine milk and soup in bowl; mix well. Add all remaining filling ingredients except egg and 1 teaspoon water. Spoon filling into prepared pie crust.
Roll out refrigerated ball of dough on lightly floured surface into 12-inch circle. Cut 3-inch “X” in center of pastry; cut each pastry triangle in half again. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Fold back the 8 points of pastry in center to form an open circle.
Combine egg and 1 teaspoon water in bowl; lightly brush crust with egg mixture. Bake 60-70 minutes or until golden brown. Let stand 10 minutes before serving.
*Substitute 1/2 teaspoon dried thyme leaves.
Dietary Fiber: 4g
I have to cut the sodium down by making my own gravy with 1/4 cup butter, 1/4 cup flour, and a can of low sodium chicken broth, and my veggies are peas, carrots, onions and celery. Canned soups can't be on the menu for those with high blood pressure. I always share this pie with an 87 year old neighbor who's a widower of 1 year, and he usually eats out nightly except when my husband and I share a meal with him. We all agree it's a wonderful comfort food! I'm making one tomorrow, I think.
In the oven now! Smells Amazing ! I sautéed a little onion,celery,garlic powder with a little land o lakes butter,cooled while I mixed the soup& milk,added a lil shot of wine..continued with recipe; used peas & carrots. :0)
I added potatoes, peas and corn in place of broccoli and cauliflower. next time I will be sure to make at least 2 batches. It goes very quick, Loved by all!
I just made this with my 9 yr old daughter today. :) WONDERFUL. We substituted frozen veggies for fresh chopped, and ham instead of chicken (as I had cooked a ham the day before). Wonderful, flaky crust!!! I have never tried anything like this before so I was very excited at how it turned out. It was fun too! Hubby gives it TWO THUMBS UP. He just ate two helpings! Thanks so much for the recipe!
Instead of thyme I use fresh chopped Italian flat leaf parsley and instead of canned chicken soup I make a white sauce and add chicken bullion powder to it just enough for flavor. and a few grindings of cracked black pepper. Now that it's the fall season nothing like baking a chicken pot pie and inhaling the wonderful aromas.
I made this gluten free so i substituted all purpose flour with GF all purpose flour and then made my own cream of chicken soup. It was so delicious and I'm so glad it turned out well. You couldn't even tell it was GF and I got a lot of compliments on it. I totally give this 5 stars because it was easy to make and very tasty!
Best Recipe Ever! This is my favorite thing to make and I always get compliments on it.
would love to make this WITHOUT the can of soup, can you suggest a way to make the creamy sauce without using a can of soup? We also liked it without the thyme. I cheated with a pre-made crust but will try yours next time for sure.
Very Good and easy to make!
My family loved this pie. I made two chicken pot pies for a family of four on Sunday and they were gone Monday evening. The recipe was great, great flavor, great crust. We really enjoyed it.
I really enjoyed this recipe. I personally prefer it without the thyme. Its very rich and creamy! Delicious!
I make it without the thyme leaves. My family requests it often. Very much comfort food.
This recipe is great!!!! I made individual servings in dishes I already had and served with a salad and dessert. What a perfect meal!!!
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1184
© 2014 Land O'Lakes, Inc.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!