Old Fashioned Chicken Pot Pie

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“What could be homier than this creamy pot pie with its old- fashioned quilted crust? A great way to use up leftover chicken!”

Ingredients Nutrition


  1. Adjust oven racks to divide oven into thirds. Preheat oven
  2. to 425oF. Spray large baking sheet and an 8" square
  3. baking pan with nonstick cooking spray.
  4. To prepare topping, in small bowl, combine 3/4 cup of the
  5. flour, the baking powder, salt and baking soda; stir in
  6. buttermilk and margarine quickly (mixture will be lumpy).
  7. Turn dough out onto prepared baking sheet. Sprinkle
  8. fingertips with the remaining 1 teaspoon flour; pat dough
  9. into a 7 1/2" square. With sharp knife, score dough into 8
  10. squares. Bake in upper third of oven, 10 minutes, until
  11. lightly browned but not fully baked through. Remove
  12. topping from oven; set aside. Leave oven on.
  13. To prepare filling, in medium saucepan, melt margarine; add
  14. carrots, minced onion and celery. Cook over medium heat,
  15. stirring frequently, 3 minutes, until lightly browned. Add
  16. 1/2 cup of the broth; bring liquid to a boil. Reduce heat to
  17. low; simmer until carrots are tender.
  18. In small bowl, with wire whisk, combine the remaining 1 cup
  19. broth, the milk and flour, blending until flour is dissolved;
  20. strain and add to carrot mixture. Stirring constantly,
  21. bring mixture to a boil over medium-high heat; reduce heat
  22. to low. Simmer 10 minutes, stirring frequently. Stir in
  23. chicken, baby onions, peas, lemon juice, mustard, salt,
  24. pepper, thyme, marjoram and sage.
  25. Transfer chicken mixture to prepared baking pan. Place
  26. topping over chicken mixture; bake in upper third of oven
  27. 15 minutes, until topping is golden brown and filling is
  28. bubbling.

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