Kitchen Organization + Chicken Pot Pie

I’m still loving my All-Clad cookware and am making my way down the comfort food checklist as the air continues to cool and the leaves begin to fall. After sharing a few snippets of me making chicken pot pie for dinner one night last week, it was by popular request that I share this family recipe! It’s by far my favorite meal on a chilly night. The crust is buttery and flaky, while the inside is filled with creamy, savory goodness. Click through for the recipe and to see how I organize my cookware in the kitchen.

*This post is sponsored by All-Clad. All content, ideas, and words are my own. Thank you for supporting the brands that allow us to create unique content while featuring products we actually use & enjoy! 

Kitchen Organization & Chicken Pot Pie - roomfortuesday.comBefore we dig into the pie, I wanted to give you a peek inside my convenient cookware drawers for a glimpse at how I organize my new pots and pans. I figured I’ve already shared my pantry, so why not!

Kitchen Organization & Chicken Pot Pie - roomfortuesday.comThere are two large drawers below the cooktop and that’s basically where I keep all of our cooking items.

Kitchen Organization & Chicken Pot Pie -

Kitchen Organization & Chicken Pot Pie - roomfortuesday.comI recently got All-Clad’s new D3™ Compact line. It’s ideal for small space living, like my kitchen, because it’s stackable! It fits perfectly into my drawers. Like my existing All-Clad cookware, it’s warp resistant, dishwasher & oven safe, has contoured handles, pouring lips, interchangeable lids (that also save space), and nests within each other for easy stacking and storage. Again, I love that it’s a lifelong product and will work with any cooktop we have. Our kitchen currently houses an induction cooktop, but if we ever move or need to replace it, I know my cookware will still work.

Kitchen Organization & Chicken Pot Pie - roomfortuesday.comLet’s get to the recipe, shall we? You’re going to want to save or pin this one! It’s THAT good. It’s my grandma’s recipe and I’ll just say this… the ladies in the south know how to do comfort food right. Here’s what you’ll need:

For the Filling:

  • 1/3 cup butter
  • 1/3 cup flour
  • 1/3 cup onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried rosemary
  • 2 sprigs of thyme
  • 2 1/4 cups chicken broth
  • 2/3 cup milk
  • 2 cups diced chicken breast
  • 3 cups vegetables (I use a 10 oz package of frozen peas & carrots)

For the Pie Crust:

  • 2 cups flour
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 2/3 cup + 2 tablespoons shortening
  • 4 -5 tablespoons ice water

Kitchen Organization & Chicken Pot Pie - roomfortuesday.comIn a saucepan, melt the butter over low heat. Add the diced onion, cooking 2-3 minutes until softened. Next, blend in the flour, salt, pepper, rosemary, and thyme.

Continue cooking over low heat, stirring continuously. Once the mixture begins to bubble, add the chicken broth and milk. Heat until boiling, stirring constantly.

Kitchen Organization & Chicken Pot Pie - roomfortuesday.comGently stir in the chicken and vegetables. Continue stirring over heat for 2-3 more minutes, adding chicken broth if the mixture gets too thick.

Kitchen Organization & Chicken Pot Pie - roomfortuesday.comRemove from heat and set aside.

Kitchen Organization & Chicken Pot Pie - roomfortuesday.comNow it’s time to prepare the pie crust! Measure flour, celery seed, and salt in a bowl. Cut in the shortening and sprinkle in water one tablespoon at a time, mixing until all the flour is moistened and the dough almost cleans the sides of the bowl. Gather into a dough ball.

Kitchen Organization & Chicken Pot Pie - roomfortuesday.comOn a lightly floured surface, roll 2/3 of the dough into a 12 – 13″ circle, depending on your pie pan size. Press it into the pan and add the filling. Roll the remaining dough and drape it over the filled pie.

Kitchen Organization & Chicken Pot Pie - roomfortuesday.comPress and seal the dough around the perimeter of the pie pan. I sometimes like to dress it up by adding a braided crust.

Kitchen Organization & Chicken Pot Pie -

Kitchen Organization & Chicken Pot Pie - roomfortuesday.comFinally, cut a few slits in the top of the pastry and bake in a preheated oven at 425 degrees for 30-35 minutes.

Kitchen Organization & Chicken Pot Pie - roomfortuesday.comHere’s what it looked like when I pulled it out of the oven…

Kitchen Organization & Chicken Pot Pie - roomfortuesday.comBelieve me when I say, it tastes as good as it looks. Emmett requests this meal once a week and would eat it all the time if I’d let him. Ha! It’s one of our favorite fall and winter dishes and now that the weather has changed, I don’t feel one bit guilty eating it.

Kitchen Organization & Chicken Pot Pie - roomfortuesday.comYou can also make this recipe in ramekins for mini pies! Those are always popular for entertaining. I went through a phase where I only made these for dinner parties and friends started showing up asking if chicken pot pie was for dinner. Hey- nobody was complaining!

Kitchen Organization & Chicken Pot Pie - roomfortuesday.comWhat’s your favorite comfort food? Are there any recipes that remind you of home? Let me know if you try my grandma’s pot pie! I’d love to hear what you think.

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  1. Beautiful crust! Putting celery seed in it is sneaky-smart. I love a good chicken pot pie! I recently made my nana’s soft molasses cookies and smiled every time I bit into one. Three cheers for fall and grandmas!

    1. Thank you! Yes… grandma recipes are the best recipes! xo

  2. Love you and your recipes! Great job with the braiding and leaf application. It’s the little things. Thanks!

    1. Aww this made my morning! Love you for reading and testing the recipes :) Thanks so much Traci! xo

  3. Looks delicious Sarah! Definitely awesome comfort food heading into the cooler weather. I will give your recipe a try for sure 😋 Love your kitchen, house and enjoy reading your blog. Thanks for sharing!

  4. Pam Schroeder says:

    I tried the Pot Pie recipe, it was delicious! Now my crust wasn’t as perfect as yours, but I Did try!! Will definitely try again, maybe try the ravioli next! Thank you for sharing!!

    1. YAY!! So excited to hear you liked the recipe, Pam. I actually made it again last Friday and cheated on the crust. I ran out of time, so I used store-bought instead and it was almost just as delicious. It’s an easy hack and time-saver if you don’t want to deal with homemade crust :)

  5. Kelsey Crandall says:

    looks delicious! have you ever tried freezing it as a freezer meal?

    1. Yes! I freeze the pot pie filling often and use it as needed! I actually made a BUNCH over the weekend. If I’m ever short on time, I’ll just pour it into a pre-made pie crust and bake. It freezes very well.

  6. Kelsey Rockey says:

    Have made this 4 times in the last month:) So good! Is there a place I can find the recipe in print format? Thank you!

    1. Yay! I love hearing that, Kelsey! So happy you’re enjoying this recipe. This year I started uploading printable recipe cards to the blog, but for past recipes- unfortunately, they don’t have printable options yet. I’m working on getting everything updated.

  7. Love this pot pie! It was delicious and so pretty, which is equally important, right?! Thanks!

    1. I’m so happy you liked it, Kelly! Totally agree :)