Description
Southern comfort meets home-style goodness in this Black folks’ soul food chicken pot pie with flaky crust and savory chicken filling.
Ingredients
Scale
- 2 pie crusts (double crust)
- 2 cups cooked chicken breast, shredded or cubed
- 12 oz mixed vegetables
- 1/4 cup chicken or turkey gravy
- 1/4 cup heavy whipping cream
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 2 teaspoons chicken bouillon
- 1/2 teaspoon chicken seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh rosemary or thyme (optional)
Instructions
- Grease a 9-inch deep-dish pie pan and line with bottom crust
- Heat gravy and chicken bouillon on low until dissolved
- Add mixed vegetables and heavy cream and stir
- Mix cold water and cornstarch until smooth and add to pot
- Stir until filling thickens
- Add cooked chicken and seasonings and mix well
- Pour filling into prepared crust
- Top with second crust, seal edges, and cut vent
- Bake at 425°F for 25–30 minutes until golden and bubbly
- Cool 10 minutes before slicing
Notes
- Use chicken or turkey interchangeably
- Cover crust edges with foil if browning too fast
- Let pie rest before slicing for clean cuts
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Soul Food, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 304
- Sugar: 1
- Sodium: 424
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 29
- Fiber: 3
- Protein: 12
- Cholesterol: 35