Chicken Pot Pie

The other night Jake and I just wanted to have pie for dinner.

I filled with with chicken and vegetables and topped it with penguins.

This was just the thing we wanted to eat on a cold night in. Next time I’m going to make individual pot pies. That’d be fun, right? Would you want a penguin, an elephant, or a heart on yours?

And if you’re in a holiday frenzy and the thought of using the butter you’re hoarding* on dinner, just buy the crust! Trader Joe’s has a tasty one, and it thawed on the counter in minutes.

* I’m currently hoarding butter.

Chicken Pot Pie {Serves 4}
Recipe adapted from Dinner: A Love Story


  • 1 clove of garlic, minced
  • 2 T butter
  • 1 cup sliced mushrooms
  • 1/2 a large onion, chopped
  • 2 cups chicken broth
  • 1 large potato, peeled and cubed
  • 3 small carrots, peeled and chopped
  • leaves from several sprigs of thyme
  • 1 t chervil
  • 1 t savory
  • 1/2 cup milk
  • 2 T flour
  • sat and pepper to taste
  • handful frozen peas
  • 2 chicken breasts, cooked and cut into pieces
  • 1 pie crust (store-bought or half of this crust recipe)*
  • egg wash = 1 egg + 1 T water whisked together
* I used Trader Joe’s crust and it was delish.
  1. Preheat oven to 425°F. Spray a 9-inch pie pan with cooking spray. Set aside.
  2. Melt butter in a saute pan and add garlic. Cook until fragrant, about 1 minute. Add mushrooms and cook until softened and lightly browned. Set aside. Add onion to the pan and cook for 5 minutes. In the same pan saute the onion for 5 minutes.
  3. Bring broth to a boil and add onion, potato, carrot, and spices. Cook for 15 minutes or until vegetables are cooked.
  4. Mix together the milk and flour and add to broth mixture. Cook over medium heat until sauce is thickened. Stir in mushrooms, peas, and chicken. Taste and season with salt and pepper or more spices. Pour into prepared pie pan.
  5. Roll out crust and top the pie. Crimp the edges. Use the excess dough to cut out fun shapes for on top. Brush with the egg wash.
  6. Prick the top with a fork all over and bake for 20-25 minutes or until crust is golden. Spoon into bowls and enjoy.
Penguin pot pie.

14 thoughts on “Chicken Pot Pie”

  1. I can’t believe you made penguin pot pie! it looks really tasty…and if you’re going to hoard something, butter is a good thing to hoard. don’t be a cat hoarder!

  2. Been following you for a while and I Love your cutest of sites ever! Thought I’d comment today on your butter hoarding, cause I’m doing the same thing right now and thought that was hilarious! My husband keeps asking, “Can we have something other than cookies for dinner today?” Ha!

  3. Yay! I’m glad you commented, Shan! haha Yeah man. Sometimes you just have to hoard butter and make so many cookies. 🙂

  4. Heather – Thanks man! I’ll totally make you one. 🙂

    Nicole – It totally is!

    Meagan – Thanks!

    Zoe – I miss it already!

  5. you can always make 2 and freeze 1 for later. I do these for my family 6 at a time and freeze the other 5. just wrap real well with plastic wrap and place in a gallon size freezer bag. from frozen I bake at 350 degrees for 45 minutes.

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