Chicken Pot Pie

This chicken pot pie is a easy recipe to make on a cold winter day when you are stuck inside. The longest part of the process is letting the chicken and veggies simmer for 1 hr. but then it only takes 30 minutes to bake. It is very delicious and easily liked by the while family.



  • 1 lb. chicken
  • 1 onion
  • 2 celery stalks
  • 2 or carrot sticks
  • 1/4 cp. green peas
  • 1/2 cp. sliced mushrooms (optional)
  • 1/2 t rosemary
  • 1/2 thyme
  • 1/2 t salt
  • 4 peppercorns
  • 2 T butter
  • 1/2 of 1/3 cp. flour
  • 3/4 cps. chicken broth
  • 1/2 cp. milk
  • 2 pie crusts


  1. Cut up chicken in chunks. Cut onion, celery, and carrots into small rounds.
  2. Place chicken, celery, carrots, onion, rosemary, thyme, salt, and peppercorns into a pot with water. Bring to a boil. Then reduce heat and simmer 1 hr. until chicken is tender and vegetables are soft.
  3. Skim any fat from the broth and discard.
  4. Melt 2 T butter in a saucepan and stir in flour. Mix well. Stir in chicken broth and milk. Cook and stir over medium heat until smooth and thickened. Add a dash of salt and pepper to taste.
  5. Once the chicken and vegetables are done and the white sauce is thickened, stir the chicken and vegetables into the sauce until it is all mixed.
  6. Pour the mixture into the prepared pie crust. Place the other pie crust on top sealing it to the other.
  7. Cut vents in the pie crust to allow steam to escape.
  8. Bake at 450 degrees for 15 min. Then 350 degrees for 15 min. until the crust is golden.











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