Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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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!!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1184
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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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.
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