A simple, yet delicious, creamy chicken pot pie that is large family friendly and won’t take all day to make!
When you have a large family, certain traditional meals require a little reinventing. One such meal is the classic Chicken Pot Pie.
First of all – PIE.
Let me just clarify that pie is one of those things that by it’s very nature is NOT large family friendly.
8 pieces.
That’s what ya get.
8 pieces.
Yes, I can get creative and manage to cut them into 16 slivers, but seriously – that only works for the little kids who don’t know any better. My big kids are not down with a tiny sliver of pie. (Frankly, *I’m* not down with a tiny sliver of pie!)
So, pie of any kind either has to be made in massive quantities or it needs to go in a casserole dish. And yes, even with it in a casserole dish, I’m still going to call it PIE.
And because we are a large family, ONE casserole dish isn’t going to cut it. So, I make two, and when we have company, I often make 3!
One thing I want to mention is that the crust I use for this Chicken Pot Pie is NOT my usual pie crust. The “Original Recipe” found in this Flaky Whole Wheat Pie Crust post is what I usually use for most pies I make. However, I like the way the crust in this Chicken Pot Pie recipe creates a more “rustic” feel to the dish, so I have never tried my usual pie crust.
Also adding to the rustic-ness of this dish is the lattice crust on top. Something about it just screams, “Eat me!”
And now my mouth is watering because this stuff is sooooo good! My husband says he could eat this 3 times a week for the rest of his life!
The following recipe will make 2 9×13″ casseroles. I suggest a great big salad as a side. Enjoy!
Large Family Style Chicken Pot Pie
Ingredients
Crust
- 2 cups whole wheat flour
- 4 cups unbleached flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup cold butter
- 2 cups cold water
Filling
- 4-6 cups cooked chicken
- 3 cups shredded cheese
- 1½ – 2 lbs mixed vegetables (frozen or canned work best)
- 2 cans cream of chicken soup
- 16 oz sour cream
- 1 onion, diced
- 1 small can green chilis (if you have it and if you like them)
Instructions
- In a large bowl, combine flour, baking powder, and salt. Cut in butter until crumbly. Gradually add water until dough sticks together.
- Turn onto floured surface and knead 10-12 times until smooth. Set aside 1/3 of the dough. Press remaining dough into two 9×13? casserole dishes.
- Mix together filling ingredients in a large bowl and spread half over each crust.
- Roll out remaining dough on a well-floured surface and cut into strips. Lay strips over filling to form lattice-work.
- Bake at 400° for 50 minutes. Let cool slightly before serving.
Originally published December of 2010. Updated October of 2021
Salo says
Hi Amy,
that sounds good.
What cream of chicken?
Greetings
Salo from Germany
Michelle G says
This looks delicious! I’m a huge fan of potpies too! Thank you for sharing.
Michelle
Natasha says
We love pot pie, but I also found it time consuming to make for such a large family. I make a pot pie filling almost identical to yours, but then I don’t mess with pie crust. I make biscuits and place them on top the filling and bake.
Nicki says
Amy,
Ummmmm………….YUM! Just the kind of thing to make on a snowy and cold day!
Please note my new blog!
Thanks for your inspiration in my journey 🙂
Brandy says
I came across a chicken pot pie recipe a few months ago and made it. Oh my WORD was it good. Pretty similar to the one you shared here.
Your pot pie, btw, looks GREAT! I want some! lol
Fruitful Harvest says
Yummo~
It looks totally delish!
Peace and Love,
Georgiann
Clara says
This sounds like a REALLY yummy recipe, I must give it a go!! 🙂
clarissa says
looks and sounds yummy!
Lisa~ says
This looks good! I am always on the hunt for large family recipes. Thanks! Lisa~
Mrs A says
Oh I am so printing this out! YUMMY!!! I love chicken pot pie but I never can find one (besides Costco and it’s not my favorite) for a large family!!! Nothing like homemade!!!! Thank you for sharing!
Amy says
enjoy!
Grace Wheeler says
Amy, I just made this tonight with left-over turkey we had from last night. It was SOOOO good…every single one of my 5 kids (they are all 7 & under) asked for seconds 🙂 So glad you reposted this a while back! It was a huge hit!!!
Amy says
Yay! So glad they all liked it! 🙂
Laura says
We are a family of four (not a large family), I was wondering if one of the pans of pot pie can be frozen? Have you ever tried this recipe frozen? Thanks for posting, my family loves pot pies.
Amy says
I was just talking about this with a friend, and I definitely think it would freeze well. I’m going to try it as a freezer meal for when the baby comes.
Kiirsi says
Thank you for this wonderful recipe… Do you cook one pan at a time? Or both at once?
Amy says
When I had a better oven, both at one time worked fine. Now I don’t dare do that! 🙂
Tiffanie of Truly Skrumptious says
I know you like healthier recipes, so I thought I’d share my revamp, after years of using canned soups for the filling. I actually developed this as a copycat recipe of a local restaurant favorite. And it’s still pretty easy and fast You can used canned chicken also. 🙂
https://trulyskrumptious.wordpress.com/2012/12/19/recipe-exchange-easy-from-scratch-pot-pie/
Hannah Flack says
My kids are grown, but when they were younger they liked to help me bake, especially cookies. I love baking cookies, but decorating them isn’t my “thing”, so sprinkles, icing, etc was their “job”. We also liked to make pizzas and would put out bowls of toppings so they could make their own with whatever they wanted on them.
Wendy Honsinger says
We are a family of 7. I’ve been making my pot pie recipe in my 12″ cast iron skillet (easy clean up) and top the filling with drop biscuits 12-15 min before the pie is done. Everybody likes getting their own biscuit.
KK says
So GOOD! And it makes enough for our family of 7! Thank you!!
Maria says
Made a half batch last night for my family of 4, because we have outgrown pie pan pot pie, and I prefer recipes that can feed us with leftovers for 2 meals. This one 9×13 fit the bill! Made it with 1 12-oz bag each Aldi broccoli and mixed vegetables; added celery and poppy seeds, and due to food allergies made cream sauce with bouillon to sub for the canned soup. Tasty and easy! Love that you can just press the bottom crust into the pan and not roll out that huge dough ball. Thanks, Amy!
Amy says
Fantastic! So glad you tried your own flair and it turned out so well!