Chicken Pot Pie


  • 1 potato, diced
  • 2 celery stalks, chopped
  • 1/2 onion, diced
  • 1 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 4 tablespoons butter
  • 1/4 cup flour
  • 1/2  cup milk
  • 1 can chicken broth
  • 2 cups cooked chicken or turkey
  • 1 bag frozen mixed veggies
  • 1 pie crust (I like crust, so I made a bottom crust and a top crust)

Preheat oven to 400. In skillet, heat the oil and put in the celery, onions and potato, thyme, garlic, pepper, and cook until tender.  Add to baking dish and set aside.

Add butter in the same skillet and melt, then add the flour and stir, making a paste.  Stir in the chicken broth, keep whisking until it starts to thicken, turn it up and it will start to boil.  Keep whisking.  Add the milk. Whisk until it is thickened sufficiently.

Place the chopped chicken (or turkey) in with the  potato, onion and celery in the baking dish.  Add the frozen bag of mixed veggies.  Toss together.  Pour the thickened broth into the baking dish, making sure it seeps down in the veggies and chicken.

Place pie crust on top, stretching it from side to side and crimp down on the edges so it covers the entire dish.  Press sides with a fork.  Cut a couple of slits in the crust. I covered the edges of the crust with foil to keep them from getting overdone.

Bake for about 45-50 minutes until the top is golden brown. I placed a cookie sheet under the pie so when it starts bubbling my oven stays clean!

One thought on “Chicken Pot Pie

  1. A lot of work, but it was worth it. I knocked back the thyme a little bit to my tastes, but this had great flavor! Thanks for making it easy to find a recipe.

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