Ella Davis' Chicken Pot Pie
A comforting homemade chicken pot pie with flaky crust and hearty filling, perfect for family dinners and cozy evenings. Simple ingredients come together for a delicious meal.
Ingredients
Instructions
- Cut Crisco into flour and salt until it resembles coarse cornmeal.
- Add water and mix altogether to form dough.
- Roll on a floured board until dough stops stretching, then cut into squares.
- Drop dough squares into boiling chicken broth.
- Cover and cook for about 20 minutes.
- Dough is done if it sinks under the broth after removing the lid and stirring the mixture.
Tips & Substitutions
For a flakier crust, consider using cold butter instead of Crisco, or try a blend of whole wheat and all-purpose flour for added nutrition. If you're in a pinch, chicken broth can be substituted with vegetable broth for a vegetarian version. Ensure the water is ice-cold when mixing the dough for the best texture.
Serving Suggestions
Serve the chicken pot pie with a side of Diced Apple Salad for a refreshing contrast. This hearty dish also pairs wonderfully with a glass of Hot Cinnamon Punch, making it suitable for cozy gatherings. For a complete meal, consider serving some steamed vegetables alongside.
Storage & Reheating
To store leftovers, place the chicken pot pie in an airtight container in the refrigerator for up to three days. When reheating, place it in a preheated oven at 350°F for about 20-30 minutes until heated through. You can also microwave individual portions, but the crust may lose its crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Ella Davis' Chicken Pot Pie contains roughly 218 calories, with 6g protein, 46g carbohydrates, and 1g fat. It is a good source of iron (16% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 1745mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables in the filling?
Absolutely! Frozen mixed vegetables work great in this recipe. Just make sure to thaw and drain them before adding to the pot pie to avoid excess moisture, which can affect the dough's texture.
How can I make this recipe gluten-free?
To adapt this recipe for gluten-free diets, substitute the all-purpose flour with a gluten-free flour blend. Make sure the flour blend includes xanthan gum to help with the dough's structure. You may also need to adjust the water slightly, as gluten-free flours can absorb moisture differently.
What can I do if my dough is too sticky?
If your dough is too sticky, sprinkle a bit more flour onto your work surface and gently knead it in. Be careful not to add too much flour, as this can make the dough tough. If it remains sticky, refrigerate the dough for about 30 minutes before rolling it out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).