Friday, February 5, 2016

FF: AHHHMazing Chicken Pot Pie

Thank you for all of the kind words and prayers for today. I will be heading out at lunch time to visit Sweet Mama. My girlfriend is making the trip with me and sent me a text, yesterday, that started with "while you're in prison..." I told her I didn't like the sound of that!

The good news is that no matter what difficulties the day holds, I get to come home to my family AND this feel-good dinner!

Although, this recipe comes from The Pioneer Woman, I give the most credit to my sweet friend, Casey. I was near tears with a new baby when she pulled in the driveway with this beauty. Most of our go-to meals don't show themselves for 7-8 weeks, but this one is on a 2-3 week rotation. It's that good!

My second favorite thing about this pie is its versatility. This morning, I made three. One for a new mama (been there!), one to half bake and freeze, and one to half bake for dinner. I will give you the half-bake instructions if you want to add this to your freezer list.

FF: The Pioneer Woman's Chicken Pot Pie


3 celery stalks, chopped
3 medium carrots, peeled and chopped
1 large yellow onion
4 TBSP of butter
2 cups cooked chicken breast, diced
1/4 cup all-purpose flour
1 cup chicken broth
1 chicken bouillon cube
1/2 cup frozen peas
1 cup heavy cream
2 sprigs fresh thyme or a sprinkle of dried
1 tsp salt
Black pepper
1 store-bought box of pie dough (2 rolls)


Preheat oven to 400 and set your pie crust on the counter to warm while you prepare the filling.

Melt the butter in a fry pan/dutch oven over medium heat. Add the celery, carrots, and onion. Saute the vegetables for a few minutes and then add the chicken.

Sprinkle the flour in, stir, and continue cooking for a few minutes. 

Add the chicken broth, chicken bouillon cube and frozen peas, stirring for a few minutes.

Pour in the cream and allow the mixture to cook over low heat, for about 5 minutes, so it can thicken. Season with thyme, salt and pepper. 

Line your pie dish with the first roll of crust and pour your filling into the pan. You want to make sure you have about a half inch of crust showing, so that you can add the top dough roll and get a good folded seal.

Place the second roll of crust on top and fold the edge under, pressing it together with the bottom layer. Doing this will, naturally, form pretty edges. Place a few slits in the top for steam to escape.

If you are baking the pie to eat, you'll bake it for about 35 minutes until the insides are bubbly and the crust is golden brown. Make sure to let your pie sit and thicken for a few minutes before breaking into it.

If you plan to freeze the pie or deliver it as a meal to your neighbor, you'll want to half bake it at 400 for about 15 minutes. Half-baked refrigerated pies take about 20 minutes to warm. Half-baked frozen pies take about an hour to bake.

All of our kids, including the two littles, go crazy for pot pie night!


  1. Looks/sounds YUMMY!!! I so wish my family would eat pot pie!!

  2. I love this recipe! I make this exact recipe and it is always a hit. I love how well it freezes and like you said, it is versatile! (It was delicious with leftover turkey from Thanksgiving). Thank you for the recipes you post...I always enjoy them! Your recipe for lasagna is a hit around here.

  3. Mmm, I remembered you had a bunch of recipes on your blog so I've popped on here and found a bunch of yummy new recipes to try. I especially love your husband's ratings. I think I've only seen one 10 from him on here lol!