Meat - ChickenMain DishVegetables - Potato

Chicken Pot Pie

Chicken pot pie Source: American Tobacco Historic District

It's a chicken in a pot in a pie. Or something like that.


  • 1 cup carrots, peeled and sliced
  • 1 cup frozen peas
  • 2 potatoes, peeled and diced
  • ¼ cup butter
  • ½ cup onion, chopped
  • ⅓ cup flour
  • Salt and pepper to taste
  • ¼ tsp dried sage (I used thyme since I had no sage)
  • 2 cups water
  • 1 cup milk
  • 1 Tbsp chicken bouillon granules
  • 3 cups cooked chicken, cubed
  • Pastry for a double crust pie

Source: Sue Kissinger, church cookbook

Cook Time: 15 minutes

Yield: 6 servings


Also great for using up your leftover Thanksgiving turkey!

More spices are always good: Thyme, sage, rosemary, garlic...


  1. Cook the peas and carrots until tender. In a separate pan, boil the potatoes until tender. In a large saucepan cook the onion in butter until tender but not brown. Stir in the flour, salt, pepper, and sage (or thyme) and mix. Add the water, milk, and bouillon. Cook and stir until thickened and bubbly, then two minutes more. Add the vegetables and chicken. Cook until heated. Pour into a 9x13 pan, or even better, divide into 6 portions and place in ramekins! Top with the pastry dough and cut slits for steam. Bake at 400 degrees for 10-15 minutes or until crust is golden brown. If made in individual servings, they can be refrigerated and reheated with another 10-15 minutes in the oven. But I would recommend just eating a bunch of them right away.