Miss Cecilia's Chicken Pot Pie Recipe

A classic Southern comfort food recipe straight from the 1947 Culinary Arts Institute of Chicago! This Chicken Pot Pie boasts a flaky, buttery crust (or a simple biscuit topping for a quicker option) enveloping tender chicken in a creamy, savory sauce. Perfect for a cozy weeknight dinner or a special occasion, this recipe is easily customizable with added vegetables like peas or carrots. Get ready to experience a taste of Southern hospitality!

Prep Time 30 mins

Cook Time 65 mins

Calories 759.7 kcal

Protein 64g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Miss Cecilia's Chicken Pot Pie

Whole Chickens
Pastry For Double Crust Pie
Salt And Pepper
1 cup milk
Chicken Stock
2 tablespoons cold butter (for top crust)

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How to Make Miss Cecilia's Chicken Pot Pie

Cut 1.5 lbs bone-in, skin-on chicken breasts into 1-inch pieces.
Place chicken in a 3-quart saucepan and cover with 2 cups boiling water.
Bring to a simmer, reduce heat, and cook until chicken is tender (about 20-25 minutes). Remove chicken from pot; set aside and shred.
Prepare pie crust (see recipe notes) using slightly less shortening than recipe instructs. Alternatively, use 1 (16.3 ounce) can of refrigerated biscuits.
Divide dough into two equal portions. Roll out one portion thinly and line a 2-quart baking dish.
Reserve some dough scraps to create decorative strips; trim excess dough from edges.
Arrange half of the shredded chicken in the baking dish.
Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Top chicken with pastry strips, creating a lattice effect or covering completely. Repeat layers with remaining chicken.
Pour 1 cup milk and 1/4 cup reserved chicken broth into the baking dish.
Roll out the second portion of dough; dot with 2 tablespoons of cold butter.
Fold dough in half, then roll again to distribute butter. Repeat once more. Roll out thinly.
Cut several small slits in the top crust to allow steam to escape. Cover the pie.
Crimp edges to seal; bake in a preheated 400°F (200°C) oven until crust is golden brown (about 30-35 minutes).
**Variation (Biscuit Topping):** Omit pastry. Arrange chicken in baking dish. Add seasoning, milk, and stock. Top with 1 (16.3 ounce) can of refrigerated biscuits, baked according to package directions.
Let cool slightly before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

Fat

92g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Poultry Chicken Recipes The Americas American Southern Fall Recipes Baking

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Frequently Asked Questions

How long does it take to make Miss Cecilia's Chicken Pot Pie?

Miss Cecilia's Chicken Pot Pie takes about 95 minutes from start to finish — roughly 30 minutes to prepare and 65 minutes to cook.

How many calories are in Miss Cecilia's Chicken Pot Pie?

Miss Cecilia's Chicken Pot Pie has approximately 759.7 calories per serving, with about 64 g protein, 10 g carbohydrates and 84 g fat.

What ingredients do I need for Miss Cecilia's Chicken Pot Pie?

The key ingredients for Miss Cecilia's Chicken Pot Pie are Whole Chickens, Pastry For Double Crust Pie, Salt And Pepper, Milk, Chicken Stock, Butter. See the full list with measurements above.