Chicken Pot Pie

I wanted to surprise Slaed with a delicious pot pie since it was his night to “babysit” as he calls it, and my night to hit the town with friends.  He’d been talking about buying one of those disgusting pies in the freezer section of the grocery store to “treat himself”.  So in order to prevent such a tragedy, I made it my mission over the past week to find a recipe, get ingredients, and cook up a homemade chicken pot pie masterpiece.

I adapted my recipe from Real Simple’s Chicken and Vegetable Pot Pie.


  • 1 lb boneless-skinless chicken breast
  • 1 tbs olive oil
  • 1 onion, chopped
  • 3 tbs all-purpose flour
  • 1/2 cup chicken broth
  • 2 cups 1% milk
  • 1 16-ounce package of mixed veggies (peas, carrots, green beans & corn)
  • 1 tbs fresh thyme
  • salt and pepper to taste
  • 2 9-inch pie crusts (thawed)
  • 1 egg (for egg wash)


1. Line a shallow pie dish (I used glass) with 1 of the pie crusts.  Brush with egg  wash.

2. Fill pot with a couple inches of water.  Bring water to a boil, add chicken, lower heat, and then allow the chicken to simmer for 10 minutes if thawed, about 20 if frozen.  Break up chicken into smaller pieces as it simmers. Let cool.  Then shred.

3. Heat olive oil in a large sauce pan over medium heat, and add chopped onions.  Cook until onions are soft. Sprinkle the flour over the onions, stir, and cook for 1 minute.

4. Add the chicken broth to the onions, and cook for about 5 minutes stirring often.  Add the milk, and simmer until the sauce begins to thicken (another 5 minutes or so).  Stir in the shredded chicken, package of vegetables, thyme, salt and pepper.  Mix well, and transfer to crust lined pie dish.

5. Lay the 2nd crust on top pressing the sides to seal. Brush with olive oil.  Cut 5-6 slits in the center to vent. Place the pie on a baking sheet and bake until contents is bubbling and crust is golden. 400 degrees, 30-35 minutes.

Delicious! Also just as good the next day for leftovers.


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