Nikki’s Chicken Pot Pie

When Nikki Zufelt Hulet from Harmer, ID posted a photo of her homemade Chicken Pot Pie, we had to ask her for the recipe. We’re so glad she obliged and thought it was only fair that we share it with you too! 

Nikki’s Chicken Pot Pie


Pie Crust: 

  • 1 cup sifted flour (#1333)
  • 1/3 cup Crisco shortening
  • Sprinkle of salt (#1146)
  • Enough warm milk to make dough moist (about 1/4 cup)


  1. Instructions for the crust: Cut shortening into flour and salt with a fork until fine. Add milk and mix. Form dough into round ball; then roll out the dough.

“My Chicken Pot Pie Mix is not an exact recipe because I just make it with things I have on hand. I boil the chicken (#5513) in water with onions (#5772), garlic (#1289), and chicken base (#1038 or #1040) or you can use chicken stock instead of water. Then shred or dice chicken. Then I add chopped fresh carrots (#5520), diced fresh celery, diced red potatoes (with skins on) (#8569), onion (#5772), and chopped fresh red bell peppers (#6386). After potatoes and carrots are tender, not mushy, I add frozen peas (#6208), spices, and more chicken base if needed. Then I make a roux of unsalted butter, and flour (#1333). I add heavy cream to the roux. When nice and thick, I add it to chicken mixture. Mix well with a whisk.

Pour in raw pie crust (poke with a fork so no air bubbles). Then top with top crust. Bake at 350* for 1 hour. You may want to cover edges of crust to prevent overcooking. 20 minutes before finished cooking, brush with egg yolk. Place a cookie sheet underneath the pie while cooking to avoid spills. ENJOY! I cut and serve like a normal piece of pie.”

Recipe from: Nikki Hulet 



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