Comfort Food – Chicken Pot Pie

As it’s pouring rain right now, I can’t help but think how good it would be if I made my homemade Chicken Pot Pie for dinner!

I usually try to keep all the ingredients as basics on hand in my kitchen.  Although the recipe is gluten-free, I think you can still substitute and use gluten-free flours in the crust.

I love making my own crusts, for both this and dessert pies.  It tastes so much better than store bought and doesn’t have all the additives that you get from pre-packaged food.



This is the perfect crust!  It’s buttery and oh so yummy!  Butter actually is not bad for you, that is if you use real hand churned butter and/or made with cream from grass fed cows.  I love buying the hand rolled butter from Troyer’s.  I get it locally at a market in town.

This pie is easy enough to make several and stick a few in the freezer for those “comfort food” kinda nights!  You can even make just the dough and have that on hand and stick it in the freezer.


Chicken Pot Pie 
by Wendy Walker



  • 2 pie crusts, bottom and top (recipe to follow)
  • 2 tablespoons unsalted butter
  • 2 heaping tablespoons flour
  • 1/2 cup heavy cream
  • 1 cup homemade chicken stock
  • Sea Salt
  • Pepper
  • 1/2 cup onion, small dice
  • 1/2 cup carrots, small dice
  • 1/3 cup peas
  • 1 cup raw chicken, medium dice


1. Preheat oven to 350 degrees. Cook chicken in iron skillet with coconut oil.  You can use any type of seasoning to flavor it.  I use 21 Salute from Trader Joe’s.

2. Roll out your pie dough and line the bottom of a standard pie pan. Cut any extra and discard or eat it LOL. Roll out the second pie dough and save for the top.

3. In a saucepan, melt the butter and add in flour and stir until it becomes smooth like a paste. Add cream and chicken stock and whisk. Cook for several minutes until it begins to thicken, like gravy. Season with salt and pepper. Add onion, carrots, peas, and cooked chicken. Stir and mix well.

4. Pour mixture in the prepared pie pan. Then, take your top crust and place it over the filled pie pan.  You want the crust to look a little rustic, so perfection is not necessary at this point.  Place in oven for 30-35 minutes until golden brown. Let cool after removing from oven to set, otherwise, you will burn your mouth LOL.  I speak from experience!

*Serve with homemade mashed potatoes (or riced cauliflower) and fresh green beans from your garden!  Remember those that you canned back in the spring??






“The Best” Pie Dough

by Wendy Walker



3 cups of flour

1 tsp. salt

2 sticks of butter (and I mean “real” butter; you gotta get the good stuff)

ice cold water



Mix the flour and salt together. Add the butter into the flour mixture and stir until you have large pea-size chunks scattered throughout.  I actually use a pastry blender as well to cut the butter in.

Add about 6-8 tablespoons of ice water slowly, while stirring with a fork, just until combined. Transfer to a floured surface, divide in half, and then shape into 2 round disc looking ball shapes and wrap separately in plastic wrap. Refrigerate for 30 minutes and then your’re done!

It really is the Best Pie Dough ever!  I hope you and your family enjoy this yummy comfort food recipe.  It also makes a great “Take Them A Meal”!  ~Enjoy~

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