Recipe Time…chicken pot pie

Happy Friday everyone! So I want to begin sharing my favorite recipes here with you because if you’re like me you get burnt out trying to figure out dinner every night. I normally hate pot pie, but this is a recipe from my mom. She actually made this for us when she stayed over after Dillon was born. So it also is a very sentimental dish for me as well. Brings back memories. 🙂

I hope you enjoy it as much as we do. It’s not difficult but does require quite a few steps that all happen kind of quick. So I recommend having all of your ingredients prepped and ready so you aren’t scrambling.

1.Boil one pound of chicken breast. I like to buy the boneless chicken filets because they cook faster. I brought about 2-3 inches of water to a boil then dropped my pre-seasoned chicken in for approximately 10 minutes.

2. Shred the chicken by holding down one piece and passing your fork over it. Do this over and over until you have the right consistency.

3. Set the chicken aside, now it’s time to start on the filling. Add your butter and onions to the pot.

4. Once the butter melted and the onions have boiled soft and appear clear, you can begin to gradually add your flour. You must continuously stir and slowly pour so that it doesn’t clump up.

5. The flour will thicken, this is when you add the chicken broth.

6. Now slowly add your half and half while continuing to stir.

7. The filling will be runny but continue to stir so it doesn’t stick and it will slowly get thicker.

8. While that is thickening you can lower the heat just a little and get your pie crust ready.

Roll out one sheet and press into your 9 inch pan.

9. This gooey consistency is what you want! Now it’s time to add your veggies. You can lower the heat some so that it doesn’t stick.

10. Stir in the frozen peas and carrots then your shredded chicken.

11. Once the chicken and peas are mixed well you can turn the heat off.

12. Now it’s time to put your filling in the crust.  Add your top pie crust.

13. Cut slits on top so the pie can vent while baking.

14. Cook for 40 minutes, with foil on the edges to prevent the crust from browning to much and burning on the edge.


The finished product! It goes great with a fresh green salad. 😀 See the ingredient details below!


1 box Pillsbury refrigerated pie crust, softened. (found by biscuits and breakfast items)


1/3 cup butter

1/3 cup chopped onions

1/3 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup chicken broth

2/3 cup half and half

1 pound shredded, cooked chocken

1 bag frozen peas and carrots


  1. Heat oven to 425 degrees. Make crust in 9 inch pan.
  2. In 2 qt saucepan, melt butter over medium heat, add onions, stir frequently. Stir in flour, seasoning. Gradually stir in broth and half and half. Continue to stir until bubbly and thick.
  3. Add veggies and chicken. Remove from heat. Spoon mixture into pie crust. Top with second crust. Seal edges and cut slits.
  4. Back 30-40 minutes or until crust golden brown. Cover edges with strips of foil to prevent burnt edges. Let stand 5 minutes before serving.

I hope you have a wonderful weekend. Please comment if you try this out and let me know how it goes.

until next time,

stay cute, stay cute.


marcy b

One comment

  1. Angie Jock · · Reply

    Good job but I found a typo on step 8. Hit instead of heat Love you!

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