Chicken Pot Pie


Home style cooking in the middle of a cold winter makes your soul warm again. It’s been so cold lately, and after having the baby, I’m craving all the tastes and textures of the traditional meals. This recipe is easy enough for me to throw together while the baby is napping and then place it in the oven once everyone is home from the day’s activities.

Chicken Pot Pie

½ recipe Never Fail Pie Crust (P.30)

2 chicken breasts, cooked and diced

1 cup mixed frozen vegetables

1 onion, diced

2 cups chicken broth

1 teaspoon rosemary

¼ teaspoon garlic salt

1 teaspoon black pepper

4 oz. light cream cheese, soft

½ cup flour

In a large skillet, brown onion and seasonings. Add chicken and vegetables, stirring to distribute throughout skillet. When warmed, add flour and stir. Allow flour to cook 1-2 minutes. Add chicken broth and cream cheese. Simmer until sauce is thick and cheese is melted. Pour into 9” deep-dish pie plate and cover with prepared pie shell. Poke holes on top of pie shell for ventilation. Bake at 400 for 15-20 minutes or until pie shell is golden brown and insides are warm.

One Reply to “Chicken Pot Pie”

  1. This looks fantastic! I bet the cream cheese gives it the most fantastic, creamy flavor, too! I’m excited to try this. One question – could you give a link to the Never Fail Pie Crust recipe, if it’s on your blog?? Thanks for sharing!

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