Baked Chicken Pot Pie Recipe

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Photo by Lori Dunn
Baked Chicken Pot Pie is an easy weeknight supper.
6 to 8 servings SERVINGS


  • 1 1⁄2 cups flour
  • 1⁄2 teaspoon salt
  • 1 1⁄2 teaspoons baking powder
  • 1 tablespoon butter
  • 1 egg, lightly beaten
  • 1⁄4 cup milk
  • 1 broiler hen
  • 3 quarts diced potatoes
  • 1 quart diced carrots
  • 1 quart peas


  • In large bowl, combine flour, salt, and baking powder. Cut in butter. Make well in center. Add egg and milk, and combine until dough forms.
  • On lightly floured surface, roll out dough and cut into 1-inch squares. Set aside.
  • In large stockpot with water, prepare broiler hen using preferred seasonings. When meat is done, remove, and let cool. Reserve broth, and remove meat from carcass. Set aside.
  • Heat oven to 400 F. Grease large roasting pan.
  • Layer half the potatoes, half the carrots, half the peas, and half the chicken in prepared pan. Top with half the dough squares. Repeat layers. Carefully cover with reserved broth.
  • Bake for 45 minutes to 1 hour. Remove from oven and allow to cool before serving. Get more great pot pie recipes.

Adapted from Spring Creek Church of the Brethren Favorite Recipes.