Chicken Pot Pie
An easy recipe for Chicken Pot Pie — the ultimate comfort food dish!
Chicken Pot Pie is one of the ultimate comfort foods. I always think of pot pie to be one of those meals to make on a chilly autumn day after a day of apple picking. Summer has been great. We have enjoyed settling in to our new home and have loved our beautiful yard and pool but I’m ready for fall. It is truly my favorite time of year. I love when the air gets a little cooler, the leaves begin to change. The smell of fall is almost intoxicating. I have been burning my fall scented candles and now I am cooking some of my fall favorite recipes regardless of it still being eighty degrees.
I think I am so eager for fall this year since last year we were so busy. The twins were just a few months old and we were relocating from Virginia back to New York. Things were a bit hectic to say the least and I honestly can say I don’t remember much of fall. We finally got settled in our new home at the beginning of November and by that time the leaves were past peak and most of the fall festivals had already come and gone.
This year, the twins are now active and they enjoy doing things. We have a list of fall festivals and activities we want to do. I am so excited for fall this year and having a piece of Chicken Pot Pie brings a little piece of fall in August.
Chicken Pot Pie
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- 2 (9 inch) unbaked pie crusts
- 4 cups chicken breasts, cut into bite size pieces (about 3 large breasts/ 1 3/4 pounds)
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup frozen peas
- 2 (10.5 ounch each) cream of chicken soup
- 1/2 cup shredded mild cheddar cheese
- Salt and pepper to taste
- Preheat oven to 375 degrees. Lightly spray the bottom of a deep pie dish with cooking spray and place bottom pie crust in pie dish.
- Season chicken with salt and pepper.
- In a large sauce pot combine chicken breast, carrots, celery and peas in water and boil for about 18 minutes until chicken is cooked thoroughly and vegetables are tender.
- Drain water and pour chicken mixture.
- Pour chicken mixture in a large bowl and mix with cream of chicken and cheese.
- Spread mixture on the bottom of the pie crust.
- Cover with top pie crust layer and seal edges.
- Add a few slits on top of crust and cover edges with a foil or pie cover.
- Bake in preheated oven for 30-35 minutes. Remove edge cover or foil and continue baking for 10-15 minutes until top is golden brown.
I feel like it has been a lifetime since I have had a pot pie. Your pictures are so tempting! Nothing like the ultimate comfort food and with only a few ingredients. Glad you posted this one-yum!
hmm.. your pictures looks a little blue-ish to me from the white plate. perhaps some editing would help. i’ve had this problem before too.
Thanks Tina! 🙂
I love chicken pot pie and yours looks like you could eat it right out of the pictures! I agree with Tina – the ultimate comfort food!
Thanks Amanda. I did some editing last night but my eyes were probably were a bit hazy since it was late. I just adjusted them again and changed out the last one because I think that one was definitely a little blue. I think this is the best these are going to get. Does it look better to you? At least its a tasty dish! 🙂
Oh definitely. They look a lot more better! 😀 What editing program do you use?
I edit my photos thru iphoto. I tried Lightroom and Photoshop and it is to confusing for me :). How about you?
Hi Jennifer, I was looking for a basic chick pot pie recipe with thyme, and came upon your recipe. Here’s what I’m making tomorrow: Chick pot pie with top crust only, white chick meat pre-baked, garden onions, zucchini, peppers, green beans and corn, creamy chick soup, dried thyme, salt and peppa. I’ll let you know how it turns out:)) I love your cheese idea, but I cheese everything so I’m going to skip it this time.
Hi! Thank you so much for sharing. I love the ingredients you are adding. Please let me know how it turns out. I bet it will be delicious!
Hi Jennifer, pie came out yummy, it’s hard to ruin fresh veggies. Today we made some creamed corn, more applesauce, cooked down some more tomatoes, and froze some chopped peppers. All we have is the kitchen fridge/freezer, but I’ll be filling it up with this falls harvest. Our butternut squash are monster sized. Thanks for your nice website, I’ll be back to visit for recipe ideas, and the conversation is nice too:)) If the deer, and my yard was full of them tonight, don’t eat all my apples, tomorrow I’ll be making apple bread and apple crisp, you bring the ice cream, home made of course:)))
Hi! So happy to hear the pie came out yummy! It sounds like you have a bountiful harvest of vegetables and apples. I love butternut squash and I picked up a few this past weekend at the Farmers Market. Its one of my favorites! If you make the apple bread and crisp I’ll be over! I LOVE everything apple! I’l love to hear what you end up baking with them!
Hi Jennifer, I made apple crisp a couple of times, apple cobbler, apple dumplings, and apple bread. Only applesauce in the freezer though. Tomorrow I’ll cook up some of the squash and freeze it for the holidays. It’s the end of our growing season here, nothing left but the basics, onions and peppers, squash, a few leftover odds and ends. We’ve had our first frost already. Now is when we really start to look forward to next years garden, already:) Happy Cooking:)
this is EXACTly how i would want a chicken pot pie. your recipe looks better than most because it calls for cheddar cheese. cheese makes everything better!! and because it doesn’t call for potato. i don’t like potato in my chicken pot pies. your already getting enough starch from the pie crust.