Chicken Pot Pie with Lattice Top

February 8, 2024 - Country Cooking

Chicken Pot Pie with Lattice Top is comfort food like no other. This family favorite has a thick and creamy filling loaded with chicken, carrots, and peas. On top is a Flaky Pie Crust done in a lattice pattern. This recipe perfectly combines the rich and savory flavors of a chicken pot pie into a casserole form.

Made From Scratch, No Canned Soup

This Chicken Pot Pie with Lattice Top is made from scratch with no canned soup anything. The filling is made with butter, flour, chicken broth, milk and poultry seasoning and thyme for flavoring. But it is really not at all difficult to make.

Make Ahead

Both the filling and the pie crust can be made ahead of time, even a day or two in advance. Then you just need to assemble it and bake it just before eating.

Flaky Pie Crust

For the pie crust, I love to use White Lily flour. I had the pleasure of spending some time in the kitchen last fall with Linda Carmen who heads up the test kitchen at Martha White/White Lily. She taught me some fabulous tips for making Flaky Pie Crust.

Watch this video below to see how easy it is to make a delicious, homemade pie crust.

White Lily flour has long been a favorite amongst southern cooks because it produces incredibly light and fluffy baked goods, especially biscuits. White Lily flour is a soft wheat flour that is lower in protein and gluten than your typical all-purpose flour. It’s texture is very light and silky. When combined with vegetable shortening it makes a supremely flaky pie crust.

White Lily Flour is not sold everywhere, but you can find it online.


Add a finely diced russett potato to the filling. Boil the diced potato for about 5 minutes to soften before adding to the filling.

Add sauteed mushrooms to the filling.

Rosemary can be used in addition to or in place of thyme.

Use leftover turkey in place of chicken.

Recipe Tips

I typically use rotisserie chicken for this recipe, but any cooked chicken will do.

Time-Saving Tip– you can use refrigerated pie crust instead of making a homemade pie crust.

There’s nothing better than an old-fashioned, from scratch chicken pot pie. A beautiful, flaky lattice pie crust makes it look even more enticing. One bite of this Chicken Pot Pie and you’ll be ready to make another.

More Chicken Pot Pie Recipes

Chicken Pot Pie Biscuits

Chicken Pot Pie Soup

Easy Chicken Pot Pie

Chicken Pot Pie Noodles

Chicken Pot Pie Turnovers


Chicken Pot Pie with Lattice Top

Chicken Pot Pie with Lattice Top is comfort food like no other. This family favorite has a thick and creamy filling loaded with chicken, carrots, and peas. On top is a flaky pie crust arranged in a lattice pattern.
Course Dinner, Main Dish
Cuisine Southern
Keyword chicken, pot pie, rotisserie chicken
Prep Time 1 hour hour 30 minutes minutes
Cook Time 40 minutes minutes
Total Time 2 hours hours 10 minutes minutes
Servings 6 to 8 servings
Calories 739kcal


Pie Dough

2 cups White Lily flour3/4 teaspoon salt2/3 cup shortening, chilled5 to 6 tablespoons ice-cold water

Pie Filling

1/2 cup butter1 celery stalk, chopped1 medium yellow onion, chopped2 carrots, chopped1/2 cup all-purpose flour1 3/4 cups chicken broth1 cup milk1 1/4 teaspoon salt1/2 teaspoon pepper1/4 teaspoon poultry seasoning1/4 teaspoon dried thyme3 1/2 cups chopped cooked chicken1 cup green peas1 egg, lightly beaten


Make Pie Dough. Combine White Lily flour and salt in a large bowl. Use a pastry blender to cut shortening in until mixture is crumbly. Starting at one side of the bowl and working your way across the bowl, sprinkle 1 tablespoon water over flour mixture and work it in with a fork. Sprinkle the next tablespoon beside the part you just worked in, and continue across the bowl until there is no dry flour left.
Shape dough into a flat rectangle, wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 400 degrees and grease a 7×11-inch baking dish.
In a large pan, melt butter over medium heat. Add celery, carrots, and onion and cook until soft, about 5 minutes.
Sprinkle flour over vegetables and cook and stir for 1 minute.
Gradually stir in chicken broth and milk. Cook and stir until mixture is thickened and bubbly.
Add salt, pepper, thyme, and poultry seasoning.
Stir in chicken and peas and pour mixture into prepared casserole dish.
Roll dough out into a large rectangle on a lightly floured surface. Cut into 3/4-inch wide strips to fit both across the long way and the short way.
Arrange strips in lattice pattern and brush with egg.
Bake for 35 to 40 minutes or until pastry is golden.


Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.



Calories: 739kcal | Carbohydrates: 50g | Protein: 30g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 4g | Cholesterol: 135mg | Sodium: 1262mg | Potassium: 502mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4230IU | Vitamin C: 12mg | Calcium: 102mg | Iron: 4mg

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Originally posted March 13, 2017.

The post Chicken Pot Pie with Lattice Top appeared first on Spicy Southern Kitchen.

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