My Corner Online


Chicken Pot Pie


10/17/17 I have been sick for two weeks now and when I started to feel good enough to cook, I began to crave my chicken pot pie recipe. To me it does like chicken noodle soup does for others when they are sick. It is warm and comforting. Peas are my number 1 enemy, so I always have to make my own chicken pot pie because every other one has peas! I cannot even eat what's on my plate if you have peas on your plate! I begin to gag so quickly. I could probably eat a bug easier than I can a pea. But enough with that "word" even on this post. I just put it here one time too many. Giggle.


The filling is also so versatile! The chicken pot pie filling is made on the stove top. It is the yummy part! Ah! Once made, instead of putting into a pie crust for baking, it can be poured over rice or any type of potato, or possibly noodles or hot biscuits, or even eaten as is right from the spoon. The possibilities are endless.



1/3 cup butter

1/3 cup flour

1/3 cup chopped onion (save the rest of the onion or just throw the whole small onion in!)

1/2 teas salt

1/4 teas pepper

1 3/4 cup chicken broth (I combine chicken and vegetable broth sometimes. I keep the 8.25 oz broth on hand because it equals 1 cup and there are no leftovers to store when I use them. No broth? Make it with bouillon cubes or use a base.)

2/3 cup milk

3 cups cut up cooked chicken (I like to put 4 or more chicken breasts in the crock pot for a day and use two for this recipe and the others for another day. You can also buy pre-cooked chicken or just cook it up on the skillet.)

1 chopped celery (I like little pieces)

1 chopped carrot (I like little pieces)

1/2 - 1 can green beans, chopped (I cut one bean into about 4 pieces)

2 pie crusts (I normally buy the frozen pie crusts that come in a pie tin, but the refrigerated ones near the biscuits work too, or make your own homemade!)



1. Melt butter. Stir in flour, onion, salt, and pepper. (You're making a roux while also sautee the onion -- two steps in one!)

2. Cook and stir until bubbly.

3. Stir in broth and milk. Heat to boiling. Boil and stir 1 minute to thicken. (Yep, that's what the flour is for above. Now you've got chicken gravy!)

4. Stir in chicken and vegetables. If desired, but not necessary, heat to cook down the veggies. (Now you've got a pan of liquid gold yummyness that you can use however you like!)

5. Pour into pie shell. Put other pie shell on top. (I always have a little left over. Just eat it with a spoon while the rest bakes!)

6. Bake at 425 for 35 minutes.


I decided to play with my food this time and am happy that I did! I bought a jumbo muffin tin, first having inspiration for individual egg casseroles, and decided to try it for individual pot pies that can be frozen. It worked amazingly well! It was so easy to quickly reheat them in the microwave.

I bought the refrigerated pie dough that rolls out flat. I grabbed a larger and a smaller glass bowl to use as a cutter. The larger glass bowl was not quite large enough to fill the tin cup. I did use some of the scraps to build up the edges or to fill in where there was not enough dough to cut a complete circle. The outcome did not seem to be effected by piecing together parts to cover the cups. I worked in every piece of scrap of the dough somewhere.

After adding the chicken pot pie filling, I used the smaller glass bowl to cut the tops. It was a perfect fit.

Instead of baking for 35 minutes, I took them out of the oven after 25 minutes. We used a fork to get them out to eat one right away, but after they cooled, I just turned the pan upside down and they fell onto the counter. I did use cook spray on the pans.

Oh my goodness! Perfection! I think I will be making them this way all the time now! whoo hoooo!

How, how tempting to the eyes!

I normally eat from the top down and put it in a small bowl, but for the photos, I cut one in half so you could see the goodness.

You know you want some!




The first weekend of 2014 during vacation time I decided to make chicken pot pie as I had not had it in a while and was craving it.  I decided to make a video of it and while cooking, ended up creating something in the crockpot too!  Ah!

Well, the pot pie ended up burning on the top because I did not notice hubby had raised the rack in the toaster oven.  (psssttt... something he does to me often and I battle with!)  However, the crockpot impromptu was super delicious!

I hope you enjoy your time with me in the kitchen.  I still love my chicken pot pie recipe and I still want to get a recipe layout done with it. When I do, I will share, of course.


Copyright Cheryl Rutledge-Brennecke
Thank you for visiting.

Follow me: Substack | Facebook | Instagram | Youtube | X | Pinterest | Facebook Group Rutledge | Facebook Group Boyer & Marechal | Etsy Store