Chicken Pot Pie

Mmmmm! Chicken pot pie is comfort food at it's best. I made this tonight for our small group (a.k.a. Bible study group), and they loved it. This is also my go to for new moms. I generally use the easier recipe. I'm all about ease! This is a simple recipe that you can make as difficult as you'd like. I got this recipe from my church cookbook that I've had for years, and I love it!

Chicken Pot Pie - difficulty level 2

1 large or 2 small chicken breasts
1 can cream of potato soup (or cream of celery or chicken)
1 can Veg-All (mixed veggies) drained
1/2 can milk
salt and pepper to taste
1 pkg frozen pie crusts (should have 2 pie crusts included in package)

Boil chicken about 30 minutes then cube. While your chicken is boiling set out your pie crusts to begin to thaw. You'll place one crust upside down to thaw. Mix together all ingredients except for pie crusts. Pour mixture into one pie crust and top with the other. Crimp the edges with a fork or pinch the crusts together. Cut vents into top of pie crust.  Bake at 400 to 450 degrees until crust is a nice flaky golden brown, around 20 to 30 minutes.

Chicken Pot Pie - Difficulty level 3

1 large or 2 small chicken breasts
1 pkg frozen veggies (any kind you like)
2 Tbsp butter
3 Tbsp all-purpose flour
1/2 cup chicken broth
1 cup milk divided
salt and pepper to taste
2 pie crusts (one for top and one for bottom)

Boil chicken with your frozen veggies about 30 minutes. Cube chicken when done. While your chicken is boiling melt your butter over medium-low heat. Stir in flour and keep stirring until it's nice and smooth. Remove from heat and add chicken broth and 1/2 milk in small increments while you stir. Make sure it stays smooth. Return to heat and bring to a gentle boil while you constantly stir until it thickens. Add chicken and drained veggies to your sauce along with 1/2 cup milk. Pour mixture into pie crust and top with another pie crust. Cut vents into top of pie crust. Bake at 400 to 450 until crust is a nice flaky golden brown around 20 to 30 minutes.


Chicken pot pie is a full meal in itself. You don't need to serve anything else with it. Chicken pot pie is not served like a tradition pie. You'll have to use a spoon to dip this recipe out of the pie pan. For our family of six I normally have to double this recipe. For our small group we made 4, but only 3 were eaten.


Kitchen tips: Pie crust crimping can be an art, as well as the venting. If you don't care how your pie looks, don't worry about taking the extra time. Just make sure it's pinched together. That will help the mixture inside not to spill out into the bottom of your oven.
If you want a pretty pie, use a fork to make a cute criss-cross design. You could also use your fingers to push it into a scalloped design.
If you want to make extra sure that you don't spill into the bottom of your oven, put your pie on a cookie sheet before cooking.

Y'all Enjoy!