How I Make Chicken Pot Pie

Chicken pot pie – from Pixabay

Everyone prefers his or her chicken pot pie prepared differently. Some like puff pastries while others favor traditional pie crust. I am part of the latter community.

Not only that, I also add some non-traditional veggies to my pies. Those include broccoli, cauliflower, and corn. I also add potatoes, peas, carrots, and celery, some of the more usual or somewhat common ingredients.

My favorite recipe comes from the website below:


Their specific pie is called “Chicken Pot Pie IX”

If you go to the site, you will find the ingredients and directions. However, here, I will discuss why I make my chicken pot pie with pie crust, unique vegetables, and some lessons that I have learned.

Why pie crust and not puff pastry?

Puff pastry is fluffy and not very sweet. I don’t normally mind that, but something about the pie crust makes chicken pot pie taste better.

Perhaps, the buttery flavor plays a part since pie crust calls for butter, and it has to be cold. I likely also favor a crispy exterior and a slightly sweeter taste.

Why non-conventional veggies?

I like to experiment when it comes to cooking. Also, I enjoy adding a variety of different vegetables or fruits.

That is why I feel that something is missing when I just do the chicken, carrots, peas, and celery. While the recipe does not include corn, potatoes, broccoli, or cauliflower, I still put them in. Hey – it doesn’t hurt.

Well… my family doesn’t really care for cauliflower or broccoli in my chicken pot pie. While I love it, unfortunately, I have to leave the cauliflower and broccoli out if I prepare the pie for my family.

Oh, well, maybe they will change later. *fingers crossed*

Lessons learned

1: Watch how much you put into the pie

Otherwise, you could end up with overflow, and that leads to a mess. Who loves cleaning up messes, especially in an oven? Not me.

2: If you make the pie crust from scratch, use COLD butter

This applies to any pie, not just chicken pot pie. It helps add flakiness and prevents hard cracker-like textures. 

Unlike the overflowing, I never made an error with using warm or soft butter rather than cold. And I am sure glad about that.


Regardless of my preferences, chicken pot pie comes in all shapes, sizes, preparations, and variations. What I love, you might avoid.

Published by Sunayna Prasad

I enjoy writing stories, creating artwork, watching movies and TV shows, cooking, and traveling. These are the topics of my posts. I also publish books, where you can learn about them on my website, Be sure to copy and paste the link and subscribe to my newsletter on the email list button on the homepage.

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