Some dishes just remind you of home: the easy summer nights, sitting out on the patio, enjoying a hot meal, and leaning back without a care in the world. Down Home Pot Pie is home cooking of the most nostalgic kind—you could follow its aroma back to your childhood. The top crust is buttery, flaky, and crispy, and the filling is creamy, meaty, savory, and loaded with plenty of melty sharp cheese. Down Home Pot Pie makes your kitchen the heart of your world and brings a new beauty to bringing everyone together for dinner again.

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For the crust:

  • 1 cup all-purpose flour, plus more for flouring a work surface
  • 1/2 teaspoon salt
  • 5 tablespoons butter, cold, cubed
  • 3 tablespoons water, cold

For the filling:

  • 1 1/2 cups chicken broth
  • 2 cups potatoes, peeled, cubed
  • 1 cup carrots, sliced
  • 1/2 cup celery, sliced
  • 1/2 cup onion, chopped
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 4 cups chicken, cubed, cooked
  • 1/4 teaspoon poultry seasoning
  • salt, to taste
  • pepper, to taste


Step 1 –Combine 1 cup flour and 1/2 teaspoon salt.

Step 2 –Cut the butter into the flour mixture until the mixture resembles coarse crumbs.

Step 3 –Gradually add the water, mixing gently with a fork.

Step 4 –Gather the dough into a bowl.

Step 5 –Cover and chill for at least 30 minutes.

Step 6 –Preheat the oven to 425 degrees F.

Step 7 –Place the broth in a dutch oven.

Step 8 –Bring the broth to a boil over high heat.

Step 9 –Add the potatoes, carrots, celery, and onion to the broth.

Also Read:  Cheesy Spinach Casserole

Step 10 –Reduce the heat to medium and simmer until the vegetables are tender, for about 10-15 minutes.

Step 11 –In a small bowl, combine the remaining flour and milk.

Step 12 –Stir the milk mixture into the broth mixture, cooking and stirring until the mixture is slightly thickened and bubbly.

Step 13 –Stir in the cheese, chicken, poultry seasoning, salt, and pepper.

Step 14 –Heat until the cheese melts.

Step 15 –Spoon the filling mixture into a 10-inch cast-iron skillet or another ovenproof skillet.

Step 16 –Lightly flour a work surface.

Step 17 –Roll the dough out so it fits over the skillet, trimming the edges as needed.

Step 18 –Place the crust over the filling, sealing the edges.

Step 19 –Make several slits in the center of the crust.

Step 20 –Bake until golden brown, about 40 minutes.

Step 21 –Serve warm.