Homemade Pot Pie Recipe





1 Cup Butter or Margarine

2-3/4 Cups All-Purpose Flour

6 Tbs Milk Or Water

1 Tbs Sugar

1 Tsp Salt

1/4 Tsp Cayenne Pepper



2 Large Boneless Chicken Breast

3 Stalks Celery, Chopped

2 Medium Carrots, Chopped

2 Small Red Potatoes

1 Medium Onion, Chopped

1/3 Cup Frozen Peas

1/3 Cup Green Beans

1/3 Cup Corn

1 Tbs Vegetable Oil

3 Tbs margarine Or Butter

5 Tbs All-Purpose Flour

1-2 Cup Whole Milk

4 Cups Chicken Broth

4 Tbs Sour Cream

3 Chicken Flavor Bouillon Cubes

2 Tsp Minced Garlic

1 Tsp Salt

1 Tsp Black Pepper

1 Tsp Parsley Flakes

Homemade Pot Pie 




1. Crust: Add 2-1/2 cups of flour, 1 tbs of sugar, 1 tsp of salt, and 1/4 tsp of cayenne pepper, then stir in well.


2. Add your frozen margarine or butter. Press/mash into flour until different size crumbs form.

3. Create a space in the center.

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4. Pour 6 tbs of milk or water into the center and bring together until a big ball of dough forms.

*Make sure that you don’t over-knead the dough.*

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5. Wrap dough in plastic. Place in refrigerator for 2 hours.


6. Chop carrots, celery, and onion into small pieces. Peel potatoes, then chop into small square shape pieces.


7. Place a skillet over medium heat. Add 1 tbs of oil and 3 tbs of margarine or butter. Add vegetables, potatoes, and minced garlic.

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8. Season with salt, pepper, garlic powder, parsley, bouillon cubes, and cayenne pepper. Cook and stir periodically.


9. Once vegetables are relatively tender, add 3 cups of broth and reduce heat to low heat.


10. Combine 1/2 cup milk and 4-5 tbs flour, then stir in well.


11. Add slurry to skillet, then stir in well.


12. Add 2 large chopped boneless chicken breast. Cook until the chicken turns white and the filling thickens. Once done, stir in sour cream and mixed vegetables.

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13. Pour remaining 1/4 cup of flour onto a flat surface, then spread out.


14. Cut dough into 6 evenly shaped pieces. Coat dough with a little flour, then flatten with a rolling pin.

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15. Place pot pie tray over dough. With a knife, cut around the edges of pot pie tray, then remove excess dough.


16. Press dough into pot pie tray, then add filling.

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17. Flatten the excess dough with rolling pin. Place on top of the filling.

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18. Seal ends of pot pie crust with a fork. Create 4 small slits in top of the crust.

Pot Pie 14

19. Coat crust with 4 tbs butter. Bake for 30 to 40 minutes or until golden brown.

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