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.
That’s what ya get.
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
- 2 cups whole wheat flour
- 4 cups unbleached flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup cold butter
- 2 cups cold water
- 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)
- 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