CHICKEN POT PIE – September 23 – National Pot Pie Day


  • 3 chicken breasts
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • ½ yellow onion, diced
  • 3 large carrots, diced.
  • 1 cup peas
  • ⅓ cup flour
  • ¼ teaspoon black pepper
  • 2 cups chicken broth
  • ½ cup half and half
  • Pie crust, recipe here or buy refrigerated pie crust
  • 1 egg white, whipped



Preheat the oven to 425 degrees Fahrenheit.  In a pot put the chicken breasts and salt and bring to a boil.  Cook until the chicken is done, about 15 minutes,  check with a food thermometer to verify the temperature is at least 165 degrees Fahrenheit.  In a separate pan heat the olive oil over medium heat.  Add the onion and carrots.  When the onion is just starting to become translucent add the peas, flour, and pepper.  Stir for 30 seconds and then add the chicken broth.  Slowly heat the half and half in a separate pan or the microwave. When the half and half  is the same temperature as the onion mixture add.  Dice the chicken and add to the pan and stir together.  Place one pie crust in a round pie pan and add the chicken mixture.  Top with a second pie crust and press the edges together with a fork. Brush the egg white on the top of the crust and with a knife poke a few holes in the top of the crust.  Place in the oven and bake for 35 minutes, until the crust is golden brown.  

Tomorrow: September is National Potato Month.  Tomorrow’s recipe will include potatoes


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