Chicken Pot Pie

Chicken Pot Pie


1 Pillsbury pie crust in the dairy aisle of your grocery store, or my new favorite Pepperidge Farm puff pastry from the frozen aisle.

3 boneless skinless chicken breasts (or 3 cups shredded cooked chicken)
1/2 c. butter, plus more for baking dish
Salt and Pepper
2 large carrots, peeled and diced
2 celery stalks, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 lg Idaho Potato, cooked, peeled and chunked (optional) – I wash potato, poke a few holes in it, put it in the microwave for 5-6 minutes depending on the size and peel it after it cools a bit. You could also use leftover baked potato from a previous night’s meal.
1/4 c. all-purpose flour
3 c. low-sodium chicken broth
1 can cream of chicken soup
1 c. frozen peas


Preheat oven to 400 degrees
Season chicken breasts with salt and pepper. Spray baking dish with pam, add chicken, cover with foil and bake for 90 minutes or until cooked through.
Remove from oven and refrigerate just long enough to handle. I usually do this the day before as a part of my weekly meal prep.
Cut chicken into bite-sized chunks

Meanwhile, start filling: In a large pot or skillet over medium heat, melt butter.
Add onions, celery and carrots and cook until vegetables are beginning to soften, about 8-10 minutes.
Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble.
Gradually whisk in chicken broth.
Bring mixture to a boil and cook until thickened, about 5 minutes.
Stir in cream of chicken soup, potato chunks, cubed chicken & peas.
Season mixture with salt and pepper.

Assemble pie
Line your pie plate/baking dish with pie crust or puff pastry
Add filling
Top with the remaining pie crust or puff pastry
Crimp edges
Poke a few air holes

Reduce oven heat to 350 degrees and bake pie until crust is golden, about 45-50 minutes.
Let cool for at least 10 minutes before serving.
Note* I cook my pie with a piece of foil layed over it for the first 30 minutes to avoid the crust edges getting too crispy