Chicken Pot Pie


I actually made this last night (Saturday), but did not post right away. I have been making this so long, I had to stop and think for a bit about the recipe. You can play with the seasonings a bit if you wish, crank up the basil, rosemary, or thyme depending on which is your favorite.

Chicken Pot Pie


  • 2 cups cubed or shredded chicken
  • 2 carrots, diced small
  • 2 celery ribs, diced small
  • 1 small onion, diced small
  • 1 medium potato, diced small
  • 1 cup frozen peas, thawed
  • 1 clove garlic, minced
  • 2 Tbsp butter
  • ¼ cup flour
  • 1 Tbsp Poultry seasoning
  • salt & pepper
  • 1 ½ cups chicken broth
  • ½ cup half & half
  • pie dough for top


  1. Melt one tablespoon butter in large non-stick skillet.
  2. Sautee carrots and potatoes for 4 minutes.
  3. Add onions, celery, seasonings, and sautee for another 4 minutes.
  4. Add garlic and stir continuously for an additional minutes.
  5. Add remaining tablespoon of butter and melt.
  6. Add flour and cook, stirring constantly for another 4 minutes.
  7. Slowly add milk and broth stirring constantly.
  8. Add chicken and peas and stir until thickened.
  9. Pour into pie dish.
  10. Top with rolled out pie dough and cut slits.
  11. Bake at 375 degrees for 30 minutes.

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