Mom’s Chicken Pot Pie

There’s something timeless about a golden chicken pot pie pulled from the oven, steam curling out of its flaky crust. Rooted in British cooking traditions, this dish found a natural home in Canada, where cold winters called for hearty, warming meals. In Prairie kitchens especially, farm families stretched a single chicken with garden vegetables, flour, and milk to feed a crowd. Over time, it became a staple across the country — a Sunday dinner favourite, a holiday table centerpiece, and a freezer-friendly comfort for busy nights. Creamy, filling, and nostalgic, pot pie is more than a meal — it’s a piece of Canadian kitchen history.

Prep Time: 30 minutes

Total Time: 1 hour 15 minutes

Serves: 6–8

Ingredients

For the Crust (Crisco Recipe – makes 1 double crust)

• 2 cups (250 g) all-purpose flour

• 1 tsp salt

• ¾ cup (175 g) Crisco (or vegetable shortening), chilled

• 4–8 tbsp ice-cold water

For the Filling

• 3 tbsp butter

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 medium potatoes, peeled and diced

• 3 tbsp all-purpose flour

• 2 cups (480 ml) chicken stock

• 1 cup (240 ml) milk or cream

• 3 cups cooked chicken, diced or shredded

• 1 cup frozen peas (optional)

• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)

• Salt & freshly ground black pepper, to taste

• 1 egg, beaten (for egg wash)

Method

• Make the crust: In a bowl, combine flour and salt. Cut in the chilled Crisco until the mixture resembles coarse crumbs. Add water, 1 tbsp at a time, mixing until dough comes together. Divide into two discs, wrap, and chill for 30 minutes.

• Prepare the filling: In a large pot, melt butter and sauté onion, carrots, celery, and potatoes until softened (8–10 minutes). Stir in flour and cook for 1 minute. Gradually whisk in stock and milk until thickened. Add chicken, peas, thyme, salt, and pepper. Simmer for 5 minutes, then set aside to cool slightly.

• Assemble the pie: Roll out one disc of pastry to fit a pie dish. Fill with chicken mixture. Roll out second disc and place over filling, sealing edges and cutting small slits on top. Brush with beaten egg.

• Bake: Bake at 200°C (400°F) for 35–40 minutes until crust is golden and filling is bubbling. Rest for 10 minutes before serving.

Variations

• Vegetarian Option: Swap chicken for chickpeas, lentils, or extra root vegetables like parsnips and turnips. Use vegetable stock instead of chicken stock. The result is just as hearty and comforting, perfect for a meat-free Sunday supper.

• Make-Ahead: Assemble the pie fully, freeze unbaked, then bake from frozen at 190°C (375°F) for 50–55 minutes.