Chicken Pot Pie

Chicken pot pie has always been one of the meals I love since I was a kid. There is nostalgic feeling I get when I eat it that makes it so special. I also love that when I make a pot pie, I have tons of leftovers! Unfortunately when my husband is around there are always way less leftovers so i decided to make two pot pies!

Pies can be an intimidating dish to make but I have been making pies since I was a kid and have found that its really simple to make a good crust with the right recipe and tools!


for the Pie Crust

1 3/4 cup of Nutiva shortening (the best all natural shortening alternative I have found)
4 cups of GF Flour
2 teaspoons salt
1 tablespoon sugar
1 tablespoon white vinegar
1 egg
1/2 cup water


This recipe makes enough crust for two pie so you can freeze half if you are planning to make just one pie.

Grab a large bowl and use a pastry cutter to combine the first four ingredients together. the dough will be very crumbly, in pea sized chunks. Add the vinegar, egg & water, combine with pastry cutter until ingredients are combined evenly. It takes a little time but your dough will cooperate eventually. If dough is too dry, add a little bit of water. If dough is too moist, add a little flour. I like to use a marble rolling pin & wax paper to help roll out the crust. If dough is sticking use flour to help it cooperate.


The filling for this recipe is super flexible. Honestly I usually just add in whatever extra veggies I have in my fridge or freezer at the moment. After thanksgiving I used leftover turkey instead of chicken. And I had a bunch of extra multicolored carrots this time so I threw those in. Thats one of the reasons I love chicken pot pies.



Add any uncooked veggies into a skillet and cook on medium. Once veggies are mostly cooked, add in the rest of the ingredients until combined evenly. Roll out crust for the top and bottom of the pie and add filling.

For the Pot Pie

3 cups shredded chicken
2 large carrots peeled & diced
1/3 chopped onion
1 cup peas
1 cup corn
1 cup broccoli
2 cups chicken broth
1/4 cup GF flour
1 tsp pepper
1 tsp salt
1 tsp thyme


FOr the LatTice crust

Roll out the top layer of dough and use a pizza cutter or knife to cut even strips. I like thick strips so I cut a total of 6 long strips for my lattice. Lay out your first three strips like the photo above, then add the center horizontal strip on top. Fold back the top & bottom horizontal strips and lay your second vertical strip. Unfold the top & bottom strips and fold back the middle strip. Lay the last vertical strip and unfold middle strip. If your strips hang over the edge cut them off at the edge and use your fingers to shape the crust however desired.

Eleah Loucks