Chicken Pot Pie

Chicken Pot Pie

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Cathy Gillespie


In lieu of chicken meat I have used, turkey, salmon or tuna.

In lieu of the carrots and peas I use about a cup of steamed vegetables (cauliflower, broccoli, green beans and/or carrots).

In lieu of half and half, I have used plain milk.

This recipe came from a friend and it is my favorite...Alyenne told me she expected me to tweak the recipe -- just as I did!


★★★★★ 1 vote

35 Min


  • 2 Tbsp
  • 2 Tbsp
  • 1/8 tsp
  • 1/2 c
    chicken broth
  • 1/2 c
    half and half
  • 2 c
    cooked chicken meat
  • 1 can(s)
    peas and carrots, drained
  • 9"
    pie shell and top

How to Make Chicken Pot Pie


  1. Preheat oven 425. Place cookie sheet in oven to preheat, too.
  2. In a medium saucepan combine butter, flour and thyme. Cook over low heat until thick and bubbly. Gradually add chicken broth and half & half; stir until mixture begins to thicken. Stir in chicken and vegetables. Pour mixture into pie shell and add top crust. Cut slits in the top and crimp edges.
  3. Bake 30-35 minutes or until crust is browned and the inside is bubbly.

Printable Recipe Card

About Chicken Pot Pie

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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