Get ready to transport your taste buds to the heart of Amish country with this mouthwatering Old Fashioned Chicken Pot Pie that will make your family beg for seconds! Imagine a golden, flaky crust hiding a creamy, hearty filling that's packed with tender chicken and vibrant vegetables - this isn't just a meal, it's a culinary hug that will warm your soul and bring comfort to your dinner table. Whether you're craving a classic comfort food or looking to impress your loved ones with a traditional recipe, this Amish-style pot pie is about to become your new favorite go-to dish!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Amish
Serves: 8 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon thyme
- 2 pie crusts
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine the shredded cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, and dried thyme. Mix thoroughly until all ingredients are well incorporated.
- Roll out one pie crust and carefully place it into the bottom of the prepared baking dish, ensuring it covers the entire base and slightly up the sides.
- Pour the chicken and vegetable mixture evenly over the bottom pie crust, spreading it to create a uniform layer.
- Take the second pie crust and either place it whole over the filling or cut it into strips to create a lattice top for a more traditional look.
- If using a whole pie crust, cut a few small slits in the top to allow steam to escape during baking.
- Crimp the edges of the pie crust to seal the filling and create a decorative border.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pot pie rest for 10-15 minutes before serving to allow the filling to set.
- Slice and serve warm, enjoying the classic comfort of this traditional Amish-style chicken pot pie.
Tips
- • For the most tender and flavorful chicken, use leftover roasted or rotisserie chicken instead of plain boiled chicken. • Make sure to let the pot pie rest after baking - this allows the filling to set and makes cutting and serving much easier. • For a beautiful golden crust, brush the top pie crust with an egg wash (beaten egg + 1 tablespoon water) before baking. • If you want to make this ahead, you can assemble the pot pie and refrigerate for up to 24 hours before baking. • Feel free to customize the vegetables - while frozen mixed vegetables work great, you can also use fresh diced carrots, peas, and celery. • To prevent the edges of the crust from burning, cover them with aluminum foil if they brown too quickly during baking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 15g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 45mg
