Chicken Pot Pie

The other night I made a really tasty chicken pot pie and I thought I would share the recipe. Usually making a pot pie is too time-consuming, however I think you will like this little recipe because it uses some short-cuts but nothing that affects the taste.

First cook and remove the meat from one whole chicken (anything over 4 lbs should work. (tip: whenever I do one chicken, I figure it is just as easy to do two- then freeze for next time to save a step) reserve the stock

Cut the chicken into bite size pieces.

I use a ready made (rollable, not fixed) pie crust (Pillsbury is great- it tastes homemade!)

Other than the chicken and pie crusts, this is what you will need:

2 9-inch pie pans
1 bag of frozen, mixed veggies
6 TBSP butter
6 TBSP Flour
4 cups of broth, (you can use the stock from the chicken plus bouillon to make 4 cups)
1 tsp garlic
Salt & pepper to taste
3/4 tsp parsley
¼ tsp Thyme
½ bay leaf


To make the chicken pot pie, heat the butter in a pan. Add flour and continue to cook for two minutes. (med. heat) . Stir in broth and cook, stirring, until mixture is thickened. Add mixed vegetables. And allow to cook for two minutes on low heat.

*Pre bake your bottom crusts a little before spooning in mixture

Spoon in mixture and cover with top crust. Cut slits into the top of the pie to allow steam to escape.

Bake pies at 350 degrees for about 20 minutes. Pie should be golden brown and bubbly.

*Yields 2 nine-inch pies