Momma's Chicken Pot Pie

Momma's Chicken Pot pie from scratch. So yummy your own Momma will come eat at your home. :) 45 mins prep time, 1 hour chilling time, 30 mins cooking time.


around 6-8


1½ cups all purpose flour
1 teaspoon salt
⅓ cup chilled butter
1 large egg
2-3 tablespoons ice water

4 cups cubed cooked chicken (I like rotisserie chicken)
1 tablespoon butter
1 pound fresh mushrooms, diced
¼ cup dry white wine or water
1½ cups heavy whipping cream
2 tablespoons all purpose flour
1½ teaspoons paprika
½ teaspoon salt
½ teaspoon black pepper
¾ cup chicken broth

1 large egg, slightly beaten Preheat oven to 400 degree Fahrenheit

Nutritional information



To prepare crust: In a Cuisinart Blender mix together flour and salt, then slowly add cubes of your butter until coarse crumbs form. In small bowl beat together the egg and water, then slowly start adding in to the crumb mixture while blending. When dough forms, take out of blender, form into a disk, wrap in plastic wrap, and chill in fridge for 1 hour.

Cut up your 4 cups of chicken (can be left over chicken) place in a casserole dish. In large Skillet, melt butter over low heat. Add mushrooms; increase the heat to medium high. Saute until browned and liquid gone. (around 5 mins) Add the wine, cook until almost evaporated, (about 2 mins) Add mushroom/wine mixture to chicken and stir. In a medium saucepan, whisk together cream, flour, paprika, salt and pepper over low heat cook until thickened (about 5 mins) Whisk in broth and pour over chicken.

On a slightly floured surface, flour your rolling pin, roll the pastry to fit the top of the casserole dish. Place the crust on top of you casserole and seal the edges. You can roll out the left over crust and make designs using small cookie cutters to decorate the top. Brush crust with the glaze lightly. Bake until filling is bubbly and crust is browned. around 30 mins. Take out of oven and let stand for 5 mins. Then serve.