Homemade Chicken Pot Pie - Chi Living

Homemade Chicken Pot Pie

This recipe is great: simple to follow and easy-to-find ingredients. Treat yourself to a yummy dinner some evening when it's chilly... You'll enjoy this!

Ingredients Amount
Chicken breasts, boneless, skinless 1.5#
Carrots 4-5 Lg., unpeeled, chopped into bite-size pieces
Onion 1 Medium, chopped into chunks
Frozen peas 1-2 Cups
Olive oil 2 Tbsp
White wine 1/2 Cup
Milk About 2 Cups
Flour 3 Tbsp
1 Pie crust Store-bought refrigerated are great
Fresh/dried thyme To taste
Salt To taste
Pepper To taste
Pyrex pie pan 9"


1. Boil large pot of water. Once boiling, cook chicken breasts in simmering water until just cooked, still tender. Remove from water, place on counter to cool.
2. Preheat oven to 400. Place large pan over medium heat, pour olive oil in pan until hot.
3. Throw carrots into pan, stir around so oil coats each piece and then cover. Let the carrots steam/cook until they're fairly tender when pierced. Stir occassionally to prevent burning.
4. When carrots are soft, place onions in pan and stir slowly until mixed well and onions begin to soften.
5. Pour white wine in pan over the veggies, stirring slowly until the wine is evaporated. Then add flour until the veggies are lightly coated.
6. The milk is added next, very slowly. I usually add the milk in thirds, letting each part warm and absorb into veggies before adding more.
7. While you are adding milk, stir occassionally. Add salt and pepper to taste. While the milk is absorbing, go back to the chicken and shred it into bite-size pieces with your hands. After adding all the milk, it will mix with flour and veggies and it will look like thick white stew.
8. Once the milk has been added, throw the frozen peas in, turning them over in the pan until defrosted.
9. Add the chicken to the entire mix, stirring in the pan until all ingredients are well mixed. Add thyme to taste very last.
10. Pour the ingredients into the pan (ungreased) and place the room-temperature pie crust over the top, pinching edges to create a seal around the pan. Cut a few venting holes in the crust.
11. Cook at 400 for 30 minutes, or until nicely browned. Let sit ~5 minutes before serving.



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