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Pot Pie

October 7, 2011

Looking for a perfect fall dinner? Look no further. Skip the little boxes in the freezer aisle and make some homemade pot pie. I use this recipe from and it is our favorite! The original recipe is for chicken pot pie, but you can also make beef or veggie. Don’t worry about being too exact on the filling measurements, as long as you have enough broth to cover your veggies you should be good. We like to use broccoli and cauliflower too in place of the chicken. Also, you can use a regular roll out pie crust recipe for this, but the cream cheese crust is so yummy! Oh, and one last thing, don’t worry about making it look “picture perfect” – being a little rustic looking just adds to the charm!

Pot Pie
Recipe courtesy of


1 Tablespoon butter
2 garlic cloves, minced
1/4 cup diced onion
2/3 cup sliced or diced carrots
1 teaspoon salt (or more, depending on taste)
1/4 teaspoon pepper
1 1/2 cups chicken broth (or veggie or beef)
2/3 cup frozen peas
2/3 cup frozen corn
2/3 cups milk
1/2 cup flour
2 cups cubed cooked chicken (or more veggies or beef)

Crust Pastry Ingredients:

1 2/3 cups flour
2 teaspoons celery seed
8 ounces cream cheese, cubed
1/3 cup butter


1. In saucepan on stove top, combine butter, garlic, onion, carrots, salt, pepper, and chicken broth. Bring to a boil and simmer until carrots are tender.

2. While initial mixture is cooking, combine pastry ingredients, kneading until thoroughly mixed. (I use my hands for this sometimes.) Wrap in plastic wrap and chill.

3. When carrots are tender, add peas and corn and simmer for about 5 more minutes. Whisk together the flour and milk. Add to boiling mixture and return to a boil, stirring constantly; boil for 1-2 minutes or until thickened. Add chicken and stir. At this point I like to taste the filling to see if it has enough salt!

4. Using flour as needed, roll 2/3 of your pastry dough into a 12-inch square. Transfer to an 8-inch square baking dish. Pour filling into crust.

5. Roll remaining dough into a 9-inch square. Cut vents for steam to escape, and place top crust over pie. Trim edges. Wet crust edges using fingertips dipped in water, and then crimp to seal.

6. Bake at 425 degrees for 30-35 minutes or until crust is golden brown and filling is hot and bubbly.

Hot out of the oven and ready to devour! Yum indeed!

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