Warm, savory, and completely comforting, this classic chicken pot pie features tender chunks of chicken, sweet onions, and green beans enveloped in a creamy sauce, all baked inside a flaky, golden pastry crust.
Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Servings: 8
- Yield: One 9-inch pie
Ingredients
For the Pastry Crust:
- 2 cups all-purpose flour
- ¾ cup plus 1 tablespoon shortening (divided)
- ¼ cup cold water
- 1 tablespoon onion salt
For the Filling:
- 1 pound skinless, boneless chicken breast halves, cut into bite-sized cubes
- 1 cup chopped yellow onion
- 1 can (15 ounces) green beans, drained
- 1 teaspoon onion salt
- 1 tablespoon white sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- 1 can (10.5 ounces) condensed cream of chicken soup
Step-by-Step Instructions
1. Prepare the Oven and Crust
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the all-purpose flour and 1 tablespoon of onion salt.
- Cut the ¾ cup of shortening into the flour mixture using a pastry blender or two forks until the texture resembles coarse crumbs.
- Pour in the cold water and stir gently just until the dough comes together to form a ball.
- Divide the dough evenly in half. Roll out one ball on a lightly floured surface to fit a 9-inch or 10-inch pie plate, and gently press it into the bottom. Roll out the second ball of dough and set it aside for the top crust.
2. Cook the Filling
- Melt 1 tablespoon of shortening in a large cast-iron skillet over medium-high heat.
- Add the cubed chicken breasts and chopped onion. Sauté, stirring frequently, until the chicken is just browned on all sides and the onions are translucent.
- Stir in the drained green beans, onion salt, white sugar, garlic powder, black pepper, and dried oregano.
- Pour in the condensed cream of chicken soup. Stir everything together thoroughly, reduce the heat to medium, and heat the mixture, stirring constantly, until it just begins to simmer.
3. Assemble and Bake
- Carefully pour the hot chicken and vegetable filling into the prepared bottom pie crust.
- Place the second rolled-out crust directly over the filling. Fold the edges of the top crust underneath the edge of the bottom crust, and pinch or flute them together to seal tightly.
- Use a sharp knife to cut several small slits into the top crust to allow steam to escape while baking.
- Bake in the preheated oven for 25 minutes, or until the pastry is golden brown and the filling is bubbly. Let it cool for a few minutes before slicing and serving.
Helpful Cooking Tips
Customize Your Veggies
While green beans add a unique twist, you can easily swap them out for a standard mixed vegetable blend (peas, carrots, and corn) depending on your preferences.
Flaky Crust Secret
Keep your water as cold as possible when making the pastry dough. Cold water prevents the shortening from melting prematurely, resulting in a much flakier crust texture.
Make Ahead and Freeze
This recipe is freezer-friendly. Assemble the unbaked pie completely, wrap it tightly in multiple layers of plastic wrap and aluminum foil, and freeze for up to 3 months. Bake straight from frozen, adding an extra 15 to 20 minutes to the total baking time.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 419 | — |
| Total Fat | 24g | 31% |
| Saturated Fat | 6g | 31% |
| Cholesterol | 36mg | 12% |
| Sodium | 1343mg | 58% |
| Total Carbohydrates | 32g | 12% |
| Dietary Fiber | 2g | 8% |
| Total Sugars | 4g | — |
| Protein | 18g | 36% |
| Vitamin C | 3mg | 3% |
| Calcium | 33mg | 3% |
| Iron | 3mg | 15% |
| Potassium | 233mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your individual calorie needs.
