Chicken Pot Pie 1

Susanne App Delisle

This is one of my families favorites. I have even made a vegetarian version of this. It is a little time consuming but so worth the effort.

2 pie crusts
2 pounds chicken breast or thigh, boneless and skinless
1 small onion
2 large potatoes
1 large carrot
2 Tbs. butter
1 chicken bouillon cubes or the equivalent if using paste or dry bouillon
1 C water
1 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper
1 C half-and-half
1/4 C all purpose flour


  1. Preheat oven to 400 degrees
  2. Cut chicken into bite-size pieces. Dice onion, peel and cut potatoes into 1/2″ pieces and slice carrot.
  3. In skillet over medium-high heat, in hot butter, cook chicken, stirring frequently. When cooked, remove the chicken from the skillet.
  4. In drippings remaining in skillet, cook onion until tender. Add potatoes, carrot, bouillon, salt, thyme, pepper and 1 C water; heat to boiling. Reduce heat to low; cover and simmer for 20 minutes.
  5. In a small bowl; mix half-and-half and flour until smooth. Stir into simmering liquid in skillet. Over medium heat, cook, stirring, until mixture boils and thickens. Stir in chicken; pour mixture into 9 1/2″ x 1 1/2″ deep pie plate and top with other pie crust.
  6. Bake for 30-35 minutes until filling is hot and crust is browned.

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