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Meals Under $1: Chicken Pot Pie - How Good Does Homemade Country-Style Chicken Pot Pie Taste? You Be the Judge!

Updated on April 9, 2013

I'm going to share something with you. I think there is only one other person in the whole wide world that knows this story. It is one of those moments that I can laugh about now, but at the time . . .

I grew up on my grandparents' farm. My grandmother was considered to be one of the better cooks in our community, and I inherited that talent. In fact, my husband thinks my grandmother's cooking paled in comparison to mine. Over the years I have had many people tell me that I could have been a chef.

I took pride in the fact that I was able to create really good meals and enjoyed inviting people over for meals.

So I developed a reputation ... and I kinda liked it! So in our first year of marriage, when we had gone to pick blackberries, I thought a blackberry cobbler sounded really good. Somehow, I'm really not sure how it happened, but I had never made a pie or cobbler. I guess that Grandma had always done it. But it didn't look hard, so I made my crust, added the filling and popped it into the oven. It really looked appetizing. When our meal was over, I went to cut the pie ... I went to cut the pie .... like I said, I went to cut the pie but the knife wouldn't cut the crust.

The crust was rock hard! Maybe even harder! We held forks in our fists and tried to jab ... make that stab ... them into the crust. As I remember, we did not even chip it! We may have even had to throw that pie plate away. I really don't remember because that was almost 30 years ago.

I know I'm really instilling a desire in you to make my chicken pot PIE recipe, aren't I? It's okay ... trust me. After about 29 years I made another pie crust last year and it turned out really good! After using store bought pie crusts for 29 years, I now make them. And I'm going to share the recipe with you. So now you know my deep dark secret ... the rock-hard pie crust that humbled me.


The answer to my pie crust woes can be found in this pie crust recipe.
The answer to my pie crust woes can be found in this pie crust recipe. | Source

My Favorite Pie Crust

1 1/4 cups all-purpose flour

1/4 t. salt

1/2 c. shortening, chilled

3 T. ice water

Whisk the flour and salt together in a medium bowl. With a pastry cutter, cut in the shortening with the mixture resembles coarse crumbs. Drizzle 2 to 3 T. ice water over the mixture. Toss mixturee with a fork to moisten, adding more water a few drops at a time until the dough comes together.

Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling out.

Roll out dough, and put in a pie plate.

If you want to double the recipe, use 2 1/2 cups flour, 1/2 t. salt, 1 cup chilled shortening and 1/4 cup plus 2 T. ice water.

I made the single portion of dough for the pie pictured above.

1 portion of chicken
1 portion of chicken

Chef Note: You can also use 2 cups chopped Cloverleaf's Rotisserie Chicken.

Filling Ingredients:

This recipe will easily serve 4 people, and could serve 6. The price per serving is based on 4.

Chopped Onions, Celery, Carrots and Potatoes
Chopped Onions, Celery, Carrots and Potatoes

Time to Make the Filling



Chop onion and celery, and slice carrots. Dice potatoes. I rarely peel potatoes, but do cut out any bad spots.

Heat oil in skillet.


Saute carrots, onions and celery until onion is transluscent and slightly brown around the edges.


Boil potatoes and bouillon cubes or granules in a separate saucepan until done.

Drain potatoes, reserving 1 1/2 cups of potato water.


Add potatoes, potato water, cream of mushroom soup and diced chicken to mixture in skillet.


Cook until heated through.


Remove from heat.


Stir in peas. Salt and pepper to taste.

Preheat oven 350 degrees.

Choose dish that you will cook chicken pie in. You can use a 2 quart casserole dish, a large pie plate or a 9 x 13 pan, or anything in between.

Roll out pie crust. Place over baking dish. Pour filling into crust folding crust over edges. Bake for 45 minutes.



When done, your country-style chicken pot pie will look similar to this. It tastes even better than it looks.

Cost Analysis:

  • 2 cups chopped chicken = .30 / serving
  • 2 T. oil = .05 / serving
  • 1 onion = .10 / serving
  • 2 large carrots = .05 / serving
  • 2 large potatoes = .07 / serving
  • 1 can peas = .13 / serving
  • 1 can cream of mushroom soup = .22 / serving
  • 2 bouillon cubes, or equivalent inn granules = .05 / serving
  • salt and pepper to taste
  • Total cost per serving is: $.97


All Rights Reserved

Copyright © 2011 Cindy Murdoch (homesteadbound)


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Comments: "Meals Under $1: How Good Does Homemade Country-Style Chicken Pot Pie Taste? You Be the Judge!"

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    • homesteadbound profile imageAUTHOR

      Cindy Murdoch 

      6 years ago from Texas

      alocsin - lol - eat the whole thing, huh? It makes a pretty big portion though. I hope you give it a try and come back and let me know how you enjoy it.

    • alocsin profile image

      alocsin 

      6 years ago from Orange County, CA

      What an excellent value and a low-cost meal but this would cost me more than a $1 because I'd eat the whole thing. Voting this Up and Useful.

    • homesteadbound profile imageAUTHOR

      Cindy Murdoch 

      6 years ago from Texas

      Pollyannalana - I may try cream of chicken next time and add mushroom slices. My husband and I both like mushrooms. But for someone who did not like mushrooms, the cream of chicken would be an excellent substitute.

      I hope the crust works out for you. Like I shared, I have had my disasters with crusts, but this one has never failed me.

      Great to see you! Thanks for stopping by!

    • Pollyannalana profile image

      Pollyannalana 

      6 years ago from US

      I use cream of chicken soup but I considered mushroom last time, so I will try that. That crust sounds just like how mom made hers so I will copy and try that. I have never made a crust and that does sound easy. Thanks.

    • homesteadbound profile imageAUTHOR

      Cindy Murdoch 

      6 years ago from Texas

      thelyricwriter - thanks for the votes. And you are right, it does take time. And I'm kind of picky about what pictures I like to use with my hubs. Thank you so much for your kind words. They really mean alot to me. Life has not often be easy, but writing seems to be one of those things that I really enjoy. As I move closer to my hundredth hub, I'm hoping that my creative side will allow me to sleep soon. I know I have to be wearing my faithful readers out. I do so appreciate those who take the time to read and comment. Those like you. Thank you.

    • thelyricwriter profile image

      Richard Ricky Hale 

      6 years ago from West Virginia

      voted up and across! Funny only cause I am eating a similar dish as we speak! Useful cause all your articles are, all the details. Beautiful because it is a lovely dish and you are as well:) Interesting because I have never had country style and awesome cause I am going to try this. This is great. Being able to have friends all across the world that share their knowledge to help others. It is great. I saw where you said you don't sleep much anymore since the hub fever. Same here. My sleep time has cut in half. I say this because it is a lot of work writing so much, researching, pics, ect. I commend you on your hard work Homesteadbound. I know you put in the hard work. I can appreciate that. I send you my best and sometimes it feels great when someone says and Means a GOOD JOB. So, job well done my friend. You deserve it.

    • homesteadbound profile imageAUTHOR

      Cindy Murdoch 

      6 years ago from Texas

      Movie Master - I'm glad you liked my idea for this hub. This one really was delicious. Thanks for stopping by!

    • Movie Master profile image

      Movie Master 

      6 years ago from United Kingdom

      My Nan was a very thrifty cook and I learnt so much from her!

      This is excellent value for money and looks delicous, thanks for sharing, MM

    • homesteadbound profile imageAUTHOR

      Cindy Murdoch 

      6 years ago from Texas

      Ethel - I just ate the leftovers of this and I think it was even better as the flavors mingled together. And I have finally figured out how to make pie crusts. Yeah!

      Thanks for stopping by!

    • ethel smith profile image

      Ethel Smith 

      6 years ago from Kingston-Upon-Hull

      Sounds tasty , easy and what good value for money. A sure fire winner

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