Welcome to good ol’ fashioned supper time!

This brings back memories of eating Banquet Pot Pies when I was a kid. My favorite was the beef and the best part to me was the crust. (Still is!)

⇑⇑ Annie’s patiently waiting for a chicken bite or two.  🙂

How long has it been since you’ve crafted a chicken pot pie?

Or, have you ever?

It really IS easy!

To feed 4 human beings (and a bite or two for the dog), you will need:

  1. 1-lb of chicken breasts, cubed
  2. 16 oz of frozen veggies (I used about 8 oz each of corn and peas) I also added some sliced baby carrots for more color
  3. Minced or clove garlic and chopped red onion, whatever amount you like
  4. A healthy fat to cook garlic, onion, carrots, and chicken in (I used approximately a tablespoon of organic ghee)
  5. One 14-0z can of chicken broth, plus a little water
  6. Cornstarch (sorry I didn’t measure how much I used!)
  7. 2 pie crusts, I used ready-made
  8. Shredded cheese, optional
  9. I used the following seasonings: pink sea salt, pepper, Mrs. Dash Lemon Pepper, thyme, paprika, garlic powder, onion powder

Doggies begging

New family member, cousin Thor, gets a lesson in begging from Annie

Haha!  Don’t I look like a saint?! ⇒

Pie crust

If this were my daughter, Lacey, the crust would be homemade. I don’t have time for such nonsense!  Just kidding!  😉

Alright, let’s get started.

  • Have your crusts ready–on the counter warming to room temperature.
  • In a chili-sized pan, melt the ghee over low-to-medium heat and add garlic and onion. Cook for a few minutes, until garlic just starts to turn golden and then add chicken and raw carrots, if you are using them. Add your choice of seasonings.
  • When chicken is no longer pink, add broth and frozen veggies. Cook about 15 minutes.
  • Place a teaspoon (or so) of cornstarch in a small cup and add some water. Stir until dissolved.
  • Slowly pour the mixture into your pot of deliciousness while stirring. If after a few minutes, your concoction is not thick enough make another batch of the water and cornstarch, but probably use less this time.
  • When it is the right thickness, add cheese, if desired
  • Place and position the bottom crust in your pie plate. Pour the deliciousness into the crust.
  • Position and seal the top crust. Poke a few air holes with a fork. Sprinkle some cheese on top, if you fancy that.
  • I forgot to, but brushing the top crust with a beaten egg makes it look even more appealing.
  • Bake at 425 degrees for 25-35 minutes, depending on your oven. I did 25 ish.
  • Let set a few minutes and dish up.
  • Enjoy!
Stirring up chicken pot pie filling

Before I thickened it

Chicken pot pie ready for the oven

Almost done…

Making chicken pot pie while Elvis sings

Thickened and ready for its lid

Homemade chicken pot pie

Finished! You can be a supper superstar, too!

Hey, welcome back. I haven’t done a meal post for a long while. I hope you try this one out.

If you have a different recipe, share it!

Next blog series will be about a quick (only 3 days!) adventure to my favorite place…Colorado.

I REALLY got some stunning photos. This was our first fall trip, so there are lots of quaking golden aspens to share.  🙂

Red rose

Blooms for you!

Talk with you soon.

Blessings and blooms,


Genuine heart-hunger, accompanied by sincere seeking after eternal values, does not go unrewarded. ~ Justine Knight

Everyone who asks, receives. Anyone who seeks, finds. If only you will knock, the door will open. ~ Matthew 7:8 

Author: Pam

Glad you’re here!