Chicken Pot Pie

Chicken Pot Pie

Serves 6

From My own creation (with a little help from my Sissy’s recipe for chicken-n-dumplins)

This was something that I had never tried before, but ended up tasting great and even looked beautiful! 🙂


  • 3 cups of chopped baby carrots and celery
  • skinned potatoes chopped into quarter size pieces
  • 3 cups of fresh sweet green peas (you can also go for the frozen ones, just make sure you get the organic kind)
  • Whole chicken


Preheat oven to 375F (or what your pie crust box tells you) Once you have cooked your chicken and and have cut the meat place it in a nice size soup pot with olive-oil, salt and pepper. Add in all of your veggies and stir everything together. Let everything come to a nice sizzle steam. Add in your chicken broth until it just covers all the veggies and chicken. Put a lid on and let it cook on med/high for about 15 to 20 minutes.

Once the veggies are tender, season with more salt and peper. If the soup is not thick enough from the potatoes add in (a little at a time) sifted flour and continue to stir until the soup gets thicker.

For the pie crust, I bought an already made one by Pillsbury that came with two sheets. I placed the one on the bottom and made sure there were no bubbles before I poured in the soup. Once the soup is in cover with the other pie sheet and with a knife put an X on top.

Let the chicken pot pie cook for about 20 uncovered. Then place foil over the chicken pot pie and cut the center out so that the only thing that is covered are the edges. Let cook for another 25 minutes.

When finished, let cool then Enjoy!

Jamie Fago