Dee Dee's Chicken Pot Pie

Diane Hopson Smith


Chicken pot pie has always been one of my favorite meals. Normally, I just purchase the frozen pies. Today I had everything I needed to make one from scratch and I probably won't purchase frozen ever again.

Hope you enjoy as much as we did.


☆☆☆☆☆ 0 votes

40 Min
30 Min


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1 lb
chicken breasts, boneless and skinless (you can use dark meat if desired) cut into bite size pieces
1/4 c
salt and pepper
3 Tbsp
olive oil, extra virgin (can use butter or vegetable oil)
1/2 large
onion, chopped
1 stalk(s)
celery, sliced
2 medium
potatoes, peeled and cubed
carrots, sliced
1/2 c
corn kernels, fresh (can use frozen)
1/2 c
green peas, frozen
1/2 tsp
thyme, dried
1/4 c
all purpose flour
1 1/2 to 2 c
1/2 c
heavy cream
chicken bouillon cubes, crushed (or 2 to 3 tsp granulated)
4 oz
pasteurized cheese (like velveeta) optional
1 sheet(s)
pastry dough, rolled out to 9 x 9 square

How to Make Dee Dee's Chicken Pot Pie


  • 1Preheat oven to 400 degrees. Grease 9 x 9 baking dish.
  • 2Melt butter in large skillet over medium heat; add chicken pieces.
  • 3Meanwhile heat oil in another skillet over medium heat. Add onions and celery; saute until tender. Add potatoes and carrots. Cook until potatoes are carrot start to get tender. Add thyme, salt and pepper. Add corn and peas; cook until heated.
  • 4Sprinkle flour over chicken; stir until well coated. Add milk, cream and chicken bouillon. Stir until mixture begins to thicken. Add vegetables and cheese to chicken; continue cooking until the cheese has melted, mixture is bubbly and thickened.
  • 5Pour mixture into prepared baking dish. Top with rolled out pastry dough. Bake at 400 for 25 to 30 minutes until top is golden brown. Remove from oven, let it set for 10 minutes and serve.

Printable Recipe Card

About Dee Dee's Chicken Pot Pie

Course/Dish: Chicken, Casseroles, Savory Pies
Main Ingredient: Chicken
Regional Style: American

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