Chicken Pot Pie

DH and I have cut way back on our meat consumption.  This week we baked 4 chicken breasts on Sunday.  Normally they would have been gone instantly, but I had 2 lonely chicken boobs in the fridge yesterday morning … and since yesterday was Wednesday, they needed to be used – stat!  It was also cold and rainy here in NC, so a chicken pot pie sounded like the best thing in the world to this gal.  I played around for a while online looking for recipes, but in the end I combined, improvised, and came out with something that we thought was yummy.


  • 2 standard size pie crusts, the ones from the refrigerated section – roll out, not pre-formed like the frozen ones
  • 1 C finely chopped onion
  • 1 C cooked chicken, chopped fine
  • 1 C carrots, chopped fine
  • 2 C potatoes, chopped fine
  • 1 C frozen corn
  • 1/2 C frozen peas
  • 3 C water
  • 2 T chicken base (can use equivalent chicken stock for water and base)
  • 2 C milk
  • 1 t dried thyme
  • 1 t black pepper
  • 1 t garlic powder
  • 1.5 t salt
  • 1/2 C (one full stick) butter
  • 1/2 C flour
  1. This requires a small sauce pan plus a large dutch oven.  Preheat oven to 400 degrees.
  2. In the small sauce pan, put in the carrots and potatoes along with enough water to cover.  Bring to a boil and simmer 8-10 minutes until just tender enough for a fork, drain.
  3. Melt the butter in a large dutch oven over medium high heat
  4. Add the onion and saute about 5 minutes, until translucent and soft
  5. Add the flour, thyme, pepper, garlic powder, and salt – reduce heat to medium; saute 5 minutes, stirring frequently
  6. Add the liquids, slowly, stirring constantly to break up and lumps; turn heat back up to mid-high
  7. Bring to a boil for 5 minutes then add in all the veggies and chicken.
  8. Taste and adjust seasonings.  Remove from heat.
  9. Roll one pie crust into the bottom of a 2 quart casserole dish and par-bake according to package instructions.
  10. Pour chicken and veggie mixture into par-baked pie crust.
  11. Roll out the 2nd crust to cover the top.  Pinch, fold over, smoosh the edges together to prevent major overflow.  Cut several slits in the top to allow steam to escape.
  12. Bake, on a cookie sheet, 40-45 minutes until crust has browned and inside is bubbling hot.




Filed under Cooking, Recipes

2 responses to “Chicken Pot Pie

  1. Pingback: January Menu Plan | Cook, Clean, Repeat…

  2. Pingback: Menu Plan – Week of October 26, 2014 | Cook, Clean, Repeat...

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s