Chicken Pot Pie

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On Monday night I made a chicken pot pie for dinner. This is a meal that my husband and I really like, so I usually make a pretty good sized pie. Enough that it would feed a family of 6, who eat normal size portions. I used a Corning Ware dish that’s deeper and wider than a pie plate. We sat on the couch and ate dinner and watched Hitch, since it was already 8 o’clock by the time dinner was ready. I had my regular portion, and then just a little bit of seconds. When I went to clean up before bed, I noticed the pan was empty. My husband ate the entire pot pie! I didn’t even realize that he had gone back into the kitchen that many times. I couldn’t believe it, but at the same time I could, as he burns calories faster than he can take them in. It also helps that he ran 12 miles that day. So needless to say this is great meal.

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I started by making a pie crust. I use just a regular flour and shortening crust by Betty Crocker. To save time though you could use a refrigerated pie crust,  puff pastry or even cresent roll dough. To make the filling start by melting some butter in a pot, and add diced celery, carrots, and onion. Cook those until tender. Add some flour to the veggies, and stir to coat. Then gradually add some chicken broth and milk to pan and bring to boil. Reduce heat and simmer for several minutes so the gravy thickens. Then add some cooked diced chicken and any other vegetables you like. I use frozen mixed vegetables. Then add some spices including Italian spices like thyme and oregano, salt and pepper. Once that is heated through, pour into baking dish, and then cover with pie crust. Put a few small slices in the dough to allow steam to come up. Bake in the oven at 375°F for about 25-30 minutes, or until crust is golden brown. You may want to put foil over crust for the last ten minutes so it doesn’t burn.

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Chicken Pot Pie


  • 1 pie crust
  • 2-3 cups cooked chicken, diced
  • 1 medium onion, diced
  • 1-2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 tbsp. butter
  • 3 tbsp. flour
  • 1 cup milk
  • 1 15 oz can chicken broth
  • 1 tsp italian spices
  • 1 cup frozen mixed vegetables
  • salt, pepper to taste


Start by melting butter in a pan over medium heat. Add onion, carrot, and celery and cook until tender. Add in flour and stir to combine. Gradually add chicken broth and milk, continually stirring. Bring to a boil and then reduce heat and simmer to allow sauce to thicken. Add chicken, frozen vegetable, and spices, stir to combine. Cook for several more minutes until chicken and vegetables are heated through. Pour chicken filling into a large casserole dish, then cover with pie crust, putting a few slits on crust. Bake at 375 fro 25-30, or until crust in golden brown, and filling is bubbly.



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