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Chicken Pot Pie

July 7, 2011

Chicken pot pie is one of my favorite things to eat.  It’s not exactly my favorite thing to make, though.  It involves two of my least favorite kitchen projects: 1) shredding chicken, and 2) making pie crust.  Shredding the chicken is a necessary evil in this recipe, however.  It just doesn’t taste the same when the chicken is cubed.  I suppose I could go out and buy a premade pie crust… but that just seems too much like cheating.  So I found the next best thing – earthquake pie crust.  It’s not the best tasting crust (it calls for shortening over butter), but you can’t beat its ease.  If I’m feeling ambitious, I’d certainly choose a traditional pie crust for taste.  Maybe someday I’ll be adventurous and try making a regular pie crust, “earthquake” style.  We’ll see.

After all of that complaining, though, I’d say making chicken pot pie is 100% worth it.  I wish there were leftovers.

Chicken Pot Pie

recipe adapted from Life As A Mom

makes 4-6 sevings


  • 2 cups cooked, shredded chicken breast
  • 1 cup frozen mixed vegetables
  • 1/2 cup cooked, diced potatoes (I used smashed potatoes)
  • 1/4 cup butter or margarine
  • 1/2 cup chopped onion
  • 1/4 cup flour
  • 1 1/2 cups chicken broth
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried thyme
  • double pie crust


  1. In large saucepan, melt butter. Sauté onion until clear. Whisk in flour and cook until bubbly. Whisk in broth and milk. Bring to a boil. Reduce heat and simmer until thickened. Stir in seasonings.   Add chicken, vegetables, and potatoes to the roux.  Stir to combine.
  2. Cool completely if preparing for freezer.  Line pie plate with bottom crust. Pour in filling. Position top crust, crimp edges, and bake at 375° for 45 minutes, or until crust browns and filling bubbles.

Freezer Note: If you want to make this ahead and freeze, wrap with foil before baking, label, and freeze. To serve: Vent top and brush with milk. Bake at 450° for 15 minutes and then reduce heat and bake at 375° until crust is browned and filling bubbles, about 45 minutes longer.

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