May 1


Chicken Pot Pie(s)

Okay, before I dive into this one, I need a favor. I have a bit of bloggie housekeeping to take care of, and it’s a bit embarrassing. Long story short, I recently installed a plug-in affecting the feed that I didn’t realize I needed when I initially launched the site. Sooooo if you have subscribed to the RSS feed, I would very much appreciate it if you would unsubscribe… and then resubscribe again and refresh the reader. Live and learn, I suppose. I appreciate your help!

Now to the tasty business.

This may be a staple comfort food for some of you, but I don’t think I ever had chicken pot pie until Brad insisted I try some of the Marie Callender one he had one night in college.  I was… not particularly wowed.

This recipe changed all that. I my original intent  in seeking out this recipe was as a surprise look-I-made-you-one-of-your-favorite-meals-ever dinner after Brad’s first round of law school exams. The look on his face when I finally let him out of the study (wouldn’t be a very good surprise if he could see what I was making, would it?) was like a six-year old’s at Christmas.

The original recipe I found for this claimed to make one 9-inch pie. With the adjustments I made, I have ended up with TWO 9-inch pies both times I’ve made it, which yields delicious homemade lunch for the next few days.  Tasty lunch, too. Also, it’s very flexible to veggie preference. Prefer potato over corn? Broccoli over peas? Both or either would probably be delicious. I like the crunch offered by the celery and the carrots, so I definitely recommend leaving them in if you’re gonna play mix-and-match, but it’s your pie, do what you like. Within reason…

A word of caution: the filling (in its deliciousness) will look REALLY runny. Like, cream soup runny. Resist the temptation to set aside some of the gravy. I tried that the first time, and I only ended up adding it back on top as a drizzle when it was time to eat. Once you slice into the pie, it’s amazing how quickly all that liquid seems to disappear with a chance to cool, so keep the liquid when you’re filling the pies.

Also, learning to make my own pie crusts is definitely on my lists of things to do. But it’s not done yet. So these are from the store. I’m over it.

Pop these babies in the oven, and 35 minutes later, you’ll be staring at dinner. It is good to let it rest for 10-15 minutes to let the gravy set up a bit, though the first slice out of the pie plate is still going to be quite runny. A sixth of the pie makes a great meal for me. Brad wants… a bit more on his plate.

Chicken Pot Pie
Adapted from Allrecipes
Makes two 9-inch pot pies

This recipe does take a couple of hours from start to finish, but the many leftovers we get out of that time makes it totally worth it. However, if days of leftovers aren’t your thing, and if you don’t live with a chicken pot pie vacuum like Brad, halving this recipe for a single pie might be a good choice for you.

Veggie Mixture
4 c veggies (I recommend peas, celery, carrots, corn)
1 lb chicken breast, chopped
1 tsp poultry seasoning
½ tsp garlic powder
chicken stock, enough to cover the veggies/chicken in a pot

½ c butter
1 c onion, diced
½ c flour
½ tsp salt
½ tsp pepper
½ tsp garlic powder
¼ tsp poultry seasoning
1 c milk
2 c chicken stock, reserved from veggies/chicken

Two packages of refrigerated pie crusts, or enough of your favorite homemade pie crust to make two 9-inch covered pies

Chop all veggies for the filling (not the peas, for obvious reasons) and the chicken and dump them all into a large pot. Pour in enough chicken stock to cover the veggies and chicken. Add poultry seasoning and garlic powder and stir. Cover and bring to a boil, then boil uncovered for 8-10 minutes or until chicken is cooked through. Drain in a colander over a bowl to save the liquid. Return veggies/chicken mixture to the pot and set aside.

Melt butter on medium-low heat in a medium sauce pan. While butter melts, chop onions. Once butter begins to bubble, add onions and sauté until onions are tender. Stir in flour, salt, pepper, garlic, and poultry seasoning and stir until combined. Slowly add milk and 2 cups of the broth you reserved. Stir until smooth. Sauce will begin to thicken. Simmer until sauce resembles a thick gravy, then remove from heat and set aside.

Place pie crusts in bottom of slightly greased 9-inch pie plates. Brush the lower crusts with lightly whipped egg white and heat in the oven for 3-4 minutes to cook the crusts slightly. Pour gravy into the pot with the veggies and chicken and stir until combined. This is that moment when you’ll try to talk yourself into keeping some of the gravy aside… don’t listen to that little voice, pour it all in! Remove crusts from oven and add filling to each. Drape top crust over the pie and seal the edges with your fingertips. Make 3-5 slices in the crusts to allow venting, then brush the crusts with egg white. Bake at 400 ºF for 35 minutes or until crusts are golden brown. Remove from oven and let pies sit for 10 minutes before cutting pies into sixths. Serve. Eat. Melt with happiness. 


  1. Scott says:

    Sometime in the future I expect homestyle cheesy chicken nuggets. 8 pounds of them. Or cheese-injected hot dogs.

    In seriousness, this looks yummy!

  2. Miss A. Burk says:

    This looks so delicious and something that I could do! But I have a few questions, because I’m an inexperienced baker and chef!

    My first question:
    I wanted to make this for my boyfriend and I. Neither of us like onions, soo will it destroy the gravy if I don’t put onions in it?

    My second question:
    How do you seperate the yolk from the egg to create the lightly whipped egg whites? I’ve never done that before, and it sounds like a step I can’t skip.

    I LOVE this blog and I’m going to start following it because I want to start cooking more! Keep at it Kristi!

    1. Kristi says:

      You can totally make this, try it out! As to your questions, I LOVE onions, so I’ve never even thought about eliminating them. They cook so fully into the gravy, though, that I worry a lot of the flavor will be lost if you leave them out. I encourage you to try leaving them in because I think you’ll hardly notice them, but if you do leave them out, let me know how it goes.

      Secondly, I can see how separating eggs can be daunting if you haven’t before, so I hunted down for you a video that breaks it down step by step. Then, for whipping the whites, use a whisk (or a fork if you don’t have one) and stir vertically (your wrist will make a similar motion to turning a crank) until the gooeyness of the whites has changed into more of a froth. It shouldn’t take more than 2-3 minutes.

      Glad you like the blog!

  3. Miss A. Burk says:

    Thanks Kristi! You’re helping me become a domesticated woman. My Dad would be thrilled! My co-teacher wants to show your blog to her technology students! They have personal blogs they work on once a week, so this will be great example of a working one! We really like what you have done! Keep at it!

    1. Kristi says:

      That’s great! We can learn to be domesticated together, this is definitely a process for me too :)

  4. Suzy says:

    I will definitely try this! But, as a side note, I would guess that at sometime in your childhood, I might have tried to feed you the chicken, turkey, or beef pot pies that I got on sale in the frozen food department……..cuz I know I have eaten them and I am your mother! (I am quite certain that yours are much better!) :D

  5. Sue says:

    Have you ever frozen the 2nd one to save for a crazy day you just can’t get dinner on the table, just cook longer out of the freezer or even if you took out in the AM and it was defrosted and ready to pop in the oven when you get home from work? what do you think?
    love your recipes :)

    1. Kristi @ 30 Pounds of Apples says:

      I haven’t tried it before… the only concern I might have is that cream/milk based things don’t tend to freeze overly well, so I’d be curious to see how the sauce fares after de-thawing. If you try it, definitely let us know how it goes!

  6. Niky says:

    I just have to leave a comment. I have made this a couple of times now and I just have to say that this is by far the best pot pie recipe OF ALL TIME. It is so delicious that I feel like I could eat it EVERY DAY, and it’s easy too. Thank you so much for this!!

    1. Kristi @ 30 Pounds of Apples says:

      So glad you like it! We really do enjoy it in our house. :)

  7. I have made this recipe for probably the 5th time tonight.
    I did make a few slight modifications though….
    For example, I cooked the veggies in a dark beer this time because I’d run out of chicken broth.
    I also used left over chicken from the roasted chicken recipe rather than cooking it in with the veggies and topped the whole thing with a lattice puff pastry, rather than making my own pie crust – love the buttery puff pastry with the delicious creamy gravy. Thanks so much for this one!

    1. Kristi @ 30 Pounds of Apples says:

      That sounds like a delicious modification! I haven’t made this in forever, I may do so while we’re still in the grips of this eternal winter.

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