Chicken Pot, Chicken Pot, Chicken Pot Piiiiiiiieeeee

As summer draws to a close I start to get really excited. Now don’t get me wrong, I do love summer. There was a point in my childhood where I basically lived in the pool my every waking moment. But that’s the thing isn’t it? Summer is made for outside activities, not cooking (unless it’s a BBQ of course). So as we get closer to fall and winter and the days get cooler and nights even more so, baking can again return to the kitchen without having to run the AC to counteract.

The fall brings with it delicious, starchy veggies that just beg to be made into soups and stews that warm your insides while the outside world starts to get cold, windy and wet. I know we’ve still got almost 2 weeks until fall technically starts, but here in Oregon we got our first rain since July. So dinner tonight almost begged to be a chicken soup type dish. And if you’re going to do chicken soup, why not make it even more amazing by making it pie?!

Chicken Pot Pie

This is by far my favorite Chicken Pot Pie. Creamy, salty, savory all topped with a crispy pie crust. It’s loaded with veggies and goodness that you just can’t say no to. Think of this recipe when you get closer to Thanksgiving as an awesome way to use up some of that leftover turkey as well! Beats eating your fifth turkey sandwich for the week.

Doesn’t even take that long to make, so try it! Now me and my belly full of chickeny goodness are going to curl up on the couch in a fluffy blanket to watch some Adventure Time!

Chicken Pot Pie

Serves 8
Prep time 20 minutes
Cook time 50 minutes
Total time 1 hours, 10 minutes
Allergy Milk, Wheat
Meal type Lunch, Main Dish
Misc Freezable, Serve Hot
Serving Size 1/8th Pie
Based on a 2000 calorie diet
Per Serving
Calories 412 kcal
Total Fat 23.9g


  • 1lb Chicken Breast (Cubed)
  • 1 cup Carrots (Sliced)
  • 1 cup Green Peas (Frozen are the best!)
  • 1/2 cup Celery (Sliced)
  • 1/3 cup Butter
  • 1/3 cup Onion (Chopped)
  • 1/3 cup All-purpose Flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/2 teaspoon Garlic Powder
  • 2 cups Chicken Broth
  • 2/3 cups Milk
  • Unbaked Pie Crust (I use the premade Pilsbury ones.)


Step 1
Preheat oven to 425 degrees F (220 degrees C.)