Tag Archives: chicken

Homemade Chicken Pot Pie

Homemade Chicken Pot Pie

I started writing this post 18 months ago but never finished it!  Since I just posted my pie crust recipe last night, I thought I would finish and share this recipe (I even have pictures from when I started this).  This pot pie is so rich and creamy; it’s totally worth the time to make your own crust.  My husband thought he didn’t like chicken pot pie until he finally tried mine!  I hope you will try it sometime and let me know what you think. 

Homemade Chicken Pot Pie

1/2 – 1 pound chicken (I use boneless, skinless chicken breasts, but you could use thighs, a whole chicken, or even a rotisserie chicken to save time)

1 bag frozen mixed vegetables

1/2 cup chicken stock or broth

cream of chicken soup recipe

homemade pie crusts

Boil chicken in a pot of water until no longer pink.  Shred with two forks.  Prepare pie crust and cream soup recipe.      


Pie crust after working in butter with a pastry blender.


After mixing in a little milk, the pie crust is ready to roll.


The cream soup recipe begins with butter and flour over medium heat.


The cream of chicken soup has thickened, and seasonings were added.

Combine chicken, extra broth, mixed vegetables, and prepared cream soup.


Place bottom crust in baking dish (a pie plate or 9-inch square dish work well).  Pour chicken mixture into bottom pie crust.  Roll out top crust and place on top, crimping edges to seal.  Use a fork or knife to make holes in crust to vent.  Place foil strips or a pie crust shield around the edges to prevent over-browning. 


Bake at 400 degrees for 30-40 minutes or until bubbling, removing foil or pie crust shield for last 5-10 minutes. 



Serves 6-8.


Garlic Pesto Chicken with Tomato Cream Penne


I had planned to just grill chicken for dinner last night, but I guess we’ve done that too frequently in the last few weeks because Big Brother groaned and said, “Again?” I decided to try a new recipe from the hundreds I’ve pinned on Pinterest. It took much longer than grilling chicken, but it was tastier and different.

I used this recipe (posted below), but I made a few changes, since I hadn’t planned ahead. I didn’t have the marinade the recipe calls for, so I used olive oil, fresh garlic, ground oregano, onion powder, salt, and pepper on the chicken, and I didn’t let it marinate at all because I didn’t have time.

I didn’t have any prepared pesto, but I found this recipe for basil almond pesto (also posted below), and I had all the ingredients. I just had to run out to the garden to snip some basil. I love having fresh herbs!

I just used regular milk instead of half n half in the sauce. It was rich enough for us with milk. I added the flour to thicken the sauce, but it still wasn’t very thick. I think I will add the flour with the oil after sautéing the garlic next time.

Oh! Big Brother served himself and thought his food looked so nice that he wanted a picture, so here you go.

Also, I have one very picky eater who will not eat any sauce on her pasta, so I did not toss the pasta with the sauce. The rest of us poured sauce over our pasta and placed the chicken on top. We added the extra Parmiggiano reggiano on top.

We enjoyed this recipe, and I plan to make it again. I think I will add more pesto and fresh garlic to the sauce next time, but it was good like this too. I just prefer more spice.

I have the worst luck with websites/blogs changing and not being able to access recipes later, so I have included the two recipes I used to make it easier for you.

Garlic Pesto Chicken with Tomato Cream Penne
1/2 bottle of Lawry’s Herb and Garlic Marinade
2 large spoonfuls of pesto
2 boneless chicken breasts
Cut chicken into one inch strips. Using same knife make slits into chicken. Pour marinade and pesto over chicken. Marinate over night.

8 ounces of your choice of pasta
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup of half and half
Boil water and prepare noodles according to package directions.
Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down).
Heat olive oil, cook garlic. Add pesto. Add chicken broth and simmer until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place chicken on top.

Basil Almond Pesto
2 cups fresh basil
3/4 cup olive oil
1/4 cup roasted whole almonds
1/4 cup freshly grated Parmesan cheese
1 garlic clove
salt and pepper, to taste

In a food processor, pulse the whole almonds and 1 garlic clove until all are ground well.
Add basil, Parmesan and olive oil and pulse together until well incorporated, but don’t over mix.
Taste for seasoning. Add additional olive oil if needed.