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.

 
This Chicken Pot Pie with Lattice Top is made from scratch with no canned soup anything. But it is really not at all difficult to make. 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.

 
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.

There’s nothing better than an old-fashioned, from scratch chicken pot pie...