Chicken Pot Pie

It was a dark and stormy night. The only thing I had in my fridge were peas, carrots, four chicken breasts, two pie crusts, milk, and some chicken broth. The lights kept flickering and I had no idea what I was going to make… Just kidding. Scroll below for the recipe. I made this a few nights ago and Breck said it was taking all of his self control not to gorge himself on it so I thought it would be a good recipe to share. 🙂

Look at the beautiful golden crust. Yum!
  • 4 large chicken breasts
  • 2.5 cups frozen peas and diced carrots (You can substitute this for chopped broccoli if you do not like peas and carrots)
  • 1 cup of diced potatoes
  • 1/4 cup of butter
  • 2 tbsp minced garlic
  • 1/3 cup finely chopped onion
  • 1/3 cup flour
  • 1.5 tsp salt
  • 2 tsp black pepper
  • 1 tsp Tony’s Original seasoning
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 unbaked pie crusts (I use the pillsbury pie crust dough)
  • 1 cup shredded cheddar cheese (if you traded peas and carrots for broccoli)
  1. Preheat oven to 425.
  2. Cut chicken into cubes and place in frying pan with a little olive oil.
  3. Add Tony’s and 1 tsp of black pepper.
  4. Once chicken is cooked toss in frozen peas, carrots, and 1 tbsp garlic.
  5. Pour just enough water to cover food in pan. Cover pan and let simmer for 15 minutes. (If broccoli instead let simmer for 20 minutes)
  6. While chicken and veggies are simmering put one of the pie crusts in the bottom of the pie dish. Do not cut off excess dough, you will use for later.
  7. Put diced potatoes in microwave and microwave until tender. Set aside.
  8. Drain water from pan. Scoop chicken and veggies into pie dish. Set aside. (If broccoli instead now is the time to add the cheese. Mix in with chicken and pour into pie pan)
  9. Cover top of chicken and veggies with cooked potatoes. Lightly salt.
  10. In same frying pan add rest of garlic, all of onion, and butter.
  11. Once butter is melted add flour. Whisk around pan as quickly as possible to ensure all flour gets covered in butter.
  12. Pour in milk. Quickly whisk to ensure that flour melts.
  13. Pour in all of chicken broth. Continue to whisk. Add rest of pepper and all of salt. Whisk until mixture becomes a little thick.
  14. Pour mixture over the pie.
  15. Fold up excess pie dough to ensure mixture does not come over edge.
  16. Put second pie crust over the top. Press edges down and cut three slits in the top for air.
  17. Place in oven for 35-40 minutes or until golden brown. I usually put a cookie sheet on the bottom rack of the oven just in case my pie bubbles over. Cool for 10-15 minutes before serving.

I hope you and your tastebuds enjoy!

XO, BusyIsy

3 thoughts on “Chicken Pot Pie

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