by A to Z for Moms Like Me

There are many ways to make chicken pot pie, and there’s not really a wrong way. Basically it’s just a thick chicken & veggie stew in a pie crust. So if you have a favorite chicken soup recipe, try thickening it up and put it in a crust! I rarely stick to a specific recipe and always cook to taste, but this recipe will give you a rough idea of how to make my chicken pot pie. This makes a great freezer meal too!! (see below)

Chicken Pot Pie

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3-4 chicken breasts
  • 1-2 bags of mixed veggies of your choice
  • 5-10 potatoes chopped small
  • 4 cups of milk or cream
  • 1/2 cube (4T) of butter
  • 3/4 c. flour
  • seasonings of choice
  • Pie crust (top & bottom of pan)


Boil the chicken breasts until cooked, then chop up into bite sizes.  Place the chicken back into some of the water you boiled the chicken in (about 2 cups worth) and add the butter & potatoes and set on a Med-high heat.  In a separate bowl mix together the milk & flour (otherwise it will make lumps in your soup)  When the milk & flour are mixed together without lumps pour them in to the chicken & water.  Once the soup starts to thicken add the other veggies and keep stirring. 

Line the bottom of your pan or pie dish with a layer of pie crust.  When the soup is at the desired thickness pour it into the pan or pie dish and then cover with a second layer of pie crust. 

Bake at 350 degrees for about 30 minutes or until the top starts to brown.


You can used frozen or canned veggies. I use store bought pie crust, but you can also make your own. This makes a great freezer meal!

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