Chicken Pot Pie

Chicken Pot Pie

Recipe by Barbara Bach


Prep time



1 -1/2


  • 1 Whole Chicken Breast

  • 1 Large Can Swanson’s Chicken Broth

  • 1 Package of Frozen Peas

  • 1 Package of Frozen Carrots

  • 2 Cups Whole Milk or Half & Half

  • 6 TBLS Corn Starch

  • 1/4 tsp. Salt & 1/8 tsp. Pepper & 1/4 tsp. Celery Seed

  • Ingredients for Pie Crust (see Apple Pie under desserts)


  • The day before, bake chicken breasts, with chicken broth, in a pan covered tightly with foil @ 350 degrees for 1-1/2 hours then refrigerate
  • On the day you make the chicken pot pie remove the chicken from the broth and place on a cutting board. Remove any fat from the cooled broth.
  • Heat the broth to a boil and add frozen vegetables and cook till soft; turn burner to medium-low
  • While they are cooking remove all veins and cartilage and hard pieces then cube the chicken and place in a container and refrigerate until ready to add to the cooled vegetable/sauce
  • Shake two cups of milk with 6 TBLS of cornstarch in a container with a lid then add, gradually, while stirring to boiling broth with cooked vegetables till desired thickness; turn heat to medium-low
  • Remove from heat and while cooling make pie dough.
  • Divide the pie dough crust, roll out large enough to line an 8 X 8 deep dish; bringing dough up the sides
  • Add the cubed chicken to the cooked vegetables; mixing the chicken evenly throughout; pour mixture into the pie crust, lined dish
  • Roll out the other half of pie crust and place on top; folding dough around the edge and pinching together with thumb and finger. Beat an egg and brush on top of crust. Make slits in the top
  • Bake @ 375 for 50 minutes, until crust is browned. Then place a piece of foil on top of crust so it doesn’t get too browned. Bake for another 40 minutes
  • Remove from oven and let sit 15-20 minutes before cutting into squares

Comments are closed.