Good morning, everybody! Ready to try something new?

Well, I don’t know how “new” Chicken Pot Pie is (actually, I do…not very), but you’ve probably never tried this *exact* recipe since it’s another of my originals passed down from my mom and tweaked to my liking. 

Whenever I ask my husband what he wants me to put on the week’s menu, he will invariably say, “Chicken Pot Pie, please,” sometimes with a cute, sheepish grin because I just asked him last week, and he said the same thing.  I can remember my boys as babies shoveling this in their mouths by the fistful when they started feeding themselves solids.  It’s good stuff, folks.

And it’s pretty healthy.

And easy.

Are you sold yet?

Here’s what you’ll need:


    • 2-3 large chicken breasts, 1/2” dice
    • 1 large onion, 1/2” dice
    • 3-4 medium peeled potatoes, 1” chop
    • 1 16 oz bag of frozen mixed veggies (I go with the peas, green beens, corn, and carrots)
    • 1 can of cream of chicken soup
    • 1 can of chicken broth (I know there are two in the picture, but I vary my amounts of ingredients when I make this, and I wasn’t sure how much liquid I would need; I only ended up needing one can)
    • 1/4 tsp garlic powder (granulated)
    • 2 tsp seasoned salt
    • 1 tsp black pepper
    • Salt (to taste)
    • 2 refrigerated pie crusts (or you can whip out a homemade version, which I sometimes do as well, but it’s hard to beat the ease of the ready-made ones)
    • 1/2 tbsp olive oil

1. Heat 1/2 tbsp of olive oil over medium heat in a *large* skillet/pan. Sauté your diced onion for approximately 3-4 minutes or until it begins to soften and turn translucent.


2. Add the bag of mixed veggies and stir to combine with onions.


3.  Steam the peeled, chopped potatoes until you can easily spear them with a fork (usually 10-15 minutes).


4. After your veggies have cooked for at least 5 minutes, add the diced chicken, cream of chicken soup, and broth to the pan.


5. Once your potatoes are steamed, add them and the seasonings to the pan. Stir to combine everything well.

6. Lower your heat and allow the pot pie filling to simmer on the stove for at least 45 minutes. I like to let mine go for at least a couple of hours if I’ve got time.  This is definitely one of those dishes that gets a much richer, more full-bodied flavor the longer it’s left to bubble on the stove.


Oh dear. My stomach’s twisting in knots, and I think my mouth just sprang a leak. Yum!

7. Sprinkle a dry, clean surface lightly with flour and roll both of your pie crusts into roughly rectangular shapes. I don’t worry too much (okay, at all) about perfection here. 


8. Press one rectangular(ish) crust into a 9X13” baking dish.


9.  Add the filling.


10. Position your second rectangular(ish) crust with painstaking care and precision over the top of your filling. Or do what I do and plop it on there and worry about making it fit afterwards. Pinch your edges together and cut several slits in the top of the crust.


11. Slide your pie on the top rack of your oven and bake at 375 for 30 minutes. Raise the temperature to 425 and bake for another 5-10 minutes or until your crust is golden brown, like so:

IMG_6611   Good grief! I just ate breakfast (okay three hours ago, but still), and I’m seriously about to double over from hunger pains now. I hope you’re happy!

Yet again, I failed to take pictures of my actual offspring eating my creation, but since we had such a good time yukking it up at my lasagna search results, I thought we’d have a little fun with round two of: “I searched for this, and I got…this?!”

Here are some gems from my Google search for: “little boys eating Chicken Pot Pie.”


Because when you search for “little boys” and “chicken,” it makes perfect sense to show misbehaving horses and pigs.

Just a spoonful of chicken…

chick pot pie

Why am I not surprised?


crystal ball

“I’m having visions of peas, carrots, and small children.”

Okay, I have to finish with this story. As I’m typing, my oldest asks if he may have a piece of gum. I say yes. Of course, # 2 wants some as well. But he’s lost his gum privileges for the moment because of an incidence of disobedience and less than truthful storytelling last night. So I say no to him.

He then sees that I have a bowl sitting beside me with the remnants of the “popsicles” (frozen juice ice-cubes) I just ate.

Simon: “Mama, can I have a popsicle?”

Me (distractedly): “We’ll see.”

Simon, sensing that I’m not fully engaged in the conversation: “But can I…puh-weeeeease?” Flashes dimples fetchingly.

Me, giving him my full attention (I think): “Listen, mister, you’re going to have to show me that you can be sweet and obedient before you’re going to get any chicken pot pie.” I go back to typing, proud of myself for nipping that one in the bud.

Simon, after a long, confused pause: “Did you say ‘chicken pot pie?’”

Me: “?!”

We both break into giggles.

Ah, the life of a blogging mama.

Have a terrific Tuesday!

Oh, and I would love to know…what dish would your family happily eat every single week?


  1. LOOks delish! Quick question. Is the chicken already cooked before it’s added to the pot to simmer for 45+ min?

  2. I just took this out of the oven and my 11 year old said, “Mom, I’m sorry I don’t like the pot pie….I LOVE it! And , you know, I don’t even like Chicken pot pie.” Now, that is a compliment. Can’t wait ’till dinner (oh, and I made an extra one for the freezer!)

  3. Oh, yay, Anna! That makes me so happy to hear! (Especially since one of my fears is that I will somehow explain something poorly and have someone leave me a comment saying, “This was terrible. I don’t know what went wrong, but I absolutely hated it!” : )

  4. Oh my goodness, my husband and I loved this! We also loved the chicken pesto recipe. And I haven’t managed to ruin either! So for being someone with poor cooking skills, married to a fairly picky husband, both of your recipes are greatly appreciated =)

  5. We don’t have any kids and my husband will eat pretty much anything – he usually can’t even come up with one idea when I ask him what he wants for dinner – but he does love lasagna. My sister’s kids love an easy mac and cheese w/ broccoli recipe that she has.

    I can’t wait to try this recipe, I just have one question – where is step #9?

  6. Black beans, cheese (whatever), grated carrots, and sometimes cooked chicken if it’s handy. These were great when Liam was on his veggie strike. I don’t think he even realized the carrots were there. Refried black beans are another staple of ours–just heat them up in a skillet with half an onion, then mash them with a potato masher. Delicious and creamy without much fat.

    Sadly, we return from France at the end of May 2012. But you can visit our favorite (by then) haunts in Paris even without us!

  7. Awww. Thanks for vouching for me, Ash! So…are you only in Paris for a year exactly? Because we’re planning to visit Europe next year for my birthday in October, and it would be so cool to be able to visit someone who *lived *there! : ) Mmm…black bean quesadillas sound yummy. What all did you put in them? I just made a batch of black beans and have been debating how I want to use them.

  8. Hey, I can vouch for this recipe–stole it from Abbie a while back and still enjoy it. We make it with just the pie crust on top. Quesadillas with black beans and super sneaky carrot shreds = a meal I made every week during my PhD qual exams. Still would love it, but no tortillas here in Paris. 🙂

  9. Hi Abbe,

    Fairly new reader – I love seeing your posts. As a Goodwill shopper, I’m often confused about what to buy, etc. Have you posted tips on thrifting before? I love the things you have pictured.

    I will try this chicken pot pie recipe. I usually make mine as a pie but this looks like it would go farther. The kids love this and making aas a ie is never enought.

    My family likes meatloaf in mini muffin tins, lasagna, enchiladas, tacos, chicken pot pie, spaghetti, you know all the kid friendly foods. But this summer they also have liked salads with sliced chicken and steak in them.


  10. Look delicious! I’ll have to make it someday.

    My husband loves this beef & pepper stir-fry recipie I found in a Good Housekeeping magazine. I’m sure we could eat it several times a week! It’s super easy and doesn’t take long to make…And it’s low-cal & heart healthy!

  11. Oh man, it’s been hours since breakfast and this is looking mighty tasty to me! I’ve never had homemade chicken pot pie – might have to try it since I’m not a huge fan of it store-bought.

    My hubby and I would eat burgers every day if they were healthy. I also would love to eat grilled pizza or the grilled caesar salad we made in July every week because it was INCREDIBLY delicious and super healthy. He isn’t a big salad, guy, though, so we haven’t had it since. 🙁

I love hearing from you guys!