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Chicken Pot Pie with Lattice Top
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5 from 1 vote

Chicken Pot Pie with Lattice Top

Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings 6 to 8 servings

Ingredients

Pie Dough

  • 2 cups White Lily flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening, chilled
  • 5 to 6 tablespoons ice-cold water

Pie Filling

  • 1/2 cup butter
  • 1 celery stalk, chopped
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 1/2 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 1 cup milk
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon dried thyme
  • 3 1/2 cups chopped cooked chicken
  • 1 cup green peas
  • 1 egg, lightly beaten

Instructions

  • Make Pie Dough. Combine White Lily flour and salt in a large bowl. Use a pastry blender to cut shortening in until mixture is crumbly. Starting at one side of the bowl and working your way across the bowl, sprinkle 1 tablespoon water over flour mixture and work it in with a fork. Sprinkle the next tablespoon beside the part you just worked in, and continue across the bowl until there is no dry flour left.
  • Shape dough into a flat rectangle, wrap in plastic wrap and refrigerate for at least 1 hour.
  • Preheat oven to 400 degrees and grease a 7x11-inch baking dish.
  • In a large pan, melt butter over medium heat. Add celery, carrots, and onion and cook until soft, about 5 minutes.
  • Sprinkle flour over vegetables and cook and stir for 1 minute.
  • Gradually stir in chicken broth and milk.Cook and stir until mixture is thickened and bubbly.
  • Add salt, pepper, thyme, and poultry seasoning.
  • Stir in chicken and peas and pour mixture into prepared casserole dish.
  • Roll dough out into a large rectangle on a lightly floured surface. Cut into 3/4-inch wide strips to fit both across the long way and the short way.
  • Arrange strips in lattice pattern and brush with egg.
  • Bake for 35 to 40 minutes or until pastry is golden.