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Chicken Pot Pie

February 3, 2011

Chicken pot pie has Sunday night dinner written all over it.  Thus, it also infers family, comfort & home.  Growing up, I ate chicken pot pie quite often; it was the frozen kind but always delicious.  Naturally, I wanted to create my own recipe, so here it is.  It just feels a bit better to know & control what ingredients you put in it.  It is only semi-homemade (I use pre-made pie crusts, shh) but you can easily adapt this step if you prefer.

From prep to serve it probably takes about an hour, but most baked dishes do take a bit longer.  I know this one would be great to double & freeze…maybe next time.


1 tbsp olive oil + 2 tbsp butter
1 small onion, diced
1 cup celery, diced
2 cloves garlic, minced
3 tbsp flour
1 cup skim milk
1 1/2 cup chicken broth
12.5 oz canned chicken (or cooked chicken)
1 cup shredded carrots, diced
1/2 cup frozen peas
celery salt, pepper, crushed red pepper & thyme, to taste (aprx 1/4 tsp each)
2 (9 inch) pie crusts


  • Preheat oven 425 degrees F.
  • In a large skillet, heat olive oil & butter over medium heat.  Cook onions & celery until soft, about 5 min.  Add garlic and cook one more minute.  Season to taste.
  • Add flour, stir & cook 2 more min.  Slowly stir in broth & milk.  Simmer over medium-low heat until think, about 10 min.
  • Meanwhile, place  chicken on bottom of pie crust, followed by carrots & peas.  Pour hot liquid over mixture.
  • Cover with top pie crust, seal edges & make a few slits on top to allow steam to escape.
  • Bake for 30 min or until crust is golden brown.  Cool 10 min before serving.


One Comment leave one →
  1. Maggie permalink
    February 7, 2011 10:39 am

    OMG. I haven’t had a Pot Pie in FOREVER. This looks amazing. I might have to give it a try!

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