Chicken Pot Pie

This is the only recipe I am ever remembered for. I hope my children will love it as much as my friends do.


First, the ingredients...don't be surprised if these are things you already have laying around your kitchen...
1 pie crust
3 chicken breasts
5 red potatoes
2 can Cream of Chicken soup
1 bag frozen peas and carrots - thawed
1 sweet onion - diced

1. Heat oven to 450
2. Heat two large pans of water - these are for the chicken and potatoes
*I usually add some chicken bullion to the water for taste - and we could all use a little more sodium right?
3. Trim fat from chicken and dice the potatoes, then add to the boiling water, separately of course
4. Cook the bottom of the pie crust first, in the oven. Just follow the directions on the back of the pie crust box for a "one crust pie" - I cook mine for 9 minutes. Make sure you set the timer. After cooking, turn the oven down to 400 to cook the pie
*this isn't a one crust pie of course but I do not like having a soggy pie bottom. noboby does. you'll add the top crust later. this is what it should look like after it has cooked for the 9 minutes

5. saute the onion in butter until it is translucent and tender - it can even be a little golden
*if you do not like onions than dice them large enough you can pick them out or small enough you can swallow them whole, but do not leave them out entirely. they add wonderful flavor

6. when the chicken is done shred it into bite size pieces
7. the potatoes are done when they break apart by being stabbed with a fork - strain them
8. combine the shredded chicken, potatoes, peas and carrots, onions and the 2 cans of Cream of Chicken soup in a large bowl
9. pour the glorious mixture into the already-cooked pie crust
10. now add the top crust and trim to fit the pie plate.
11. whisk the egg in a small bowl and baste over the top crust
*the egg is strickly for cosmetic purposes, it helps the pie keep it's color and provides a shine when cooked
12. make 4 slits in the top of the pie with a knife to provide steam release while the pie is baking

13. bake for 40 minutes and then let the pie cool for a few minutes on top of the stove
14. serve!


Kristen said...

One, if not "the", my favorites. Thank you, thank you for introducing it to me!

McKenna Gordon said...

Dani, I have made this twice now and absolutely LOVE it. I must use a smaller pie plate than you because this recipe makes two pies for me... which is perfectly fine because even though I'm picky about leftovers, I can reheat this one for 3 days and it still tastes awesome.

The 2nd time I made it I added two ingredients: 1/3 C fresh parmesan and a few ounces of prosciutto. It just upped the flavor even more and I love both versions equally!

Dani said...


SO glad you love it. And you're right, it makes fantastic leftovers. I always make this when I have a few busy days ahead and then take it to work for lunch.

The Dillon 6 said...

this was the first recipe I saw when I blog-hopped into your world. It got under my skin and I finally tried it out right around Halloween. It was a HIT with all 4kids (9, 7, 5, 1) AND with my husband (King of Picky Eaters). It is now a regular feature in our menu rotation and everyone starts drooling when they see it on the Menu Board. THANKS for sharing it!!

Ticking and Toile said...

Looks absolutely YUM! I am featuring this recipe today on my blog's 'Recipe of the Day' w/ a link to your blog! My mouth is watering.....great pictures!!


Annaliese Lemmon said...

I made a version of this pot pie that was dairy-free, gluten-free, and soy-free. We all loved it! Thanks for the inspiration.

Tricia Burgett said...

Yumm!!! This looks and sounds sooo good! Making it for dinner tonight :) Thanks for sharing!

Unknown said...

It’s a keeper for us ! Hubby and three boys loved it !! Ages 13, 7 and 9! Clean plates tonight!!

Unknown said...

Couple of generous squirts of texas pete and BAM!