Chicken Pot Pies

We have family dinner every Sunday for our kids, grandkids and my mother-in-law.  It’s something we started when they started moving out of the house.  After a while, we found it difficult to decide what to make and came up with the idea that everyone would write a dinner idea on a piece of paper and we put them in a bowl.  Each Sunday after dinner, the person whose dinner choice we’d just eaten, picks from the bowl for next week.

There are many benefits to this: We don’t have to come up with all the dinner ideas, sometimes, each person has an opportunity to have something they love, and something I’ve never made comes up. That’s what happened this week.

Our son, Alex, loves pot pies.  I’ve never been a big fan and when we drew this week’s dinner, I inwardly groaned.  But, I started searching the internet for a recipe and I found it.  I’m also excited to tell you they were easy to make and they were delicious.  I’ll be making these again.


“Quick and easy chicken pot pie dish with cheese and broccoli.”


  • 1 recipe pastry for a 9 inch double crust pie
  • 1 carrot, chopped
  • 1 head fresh broccoli, chopped
  • 2 boneless chicken breast halves, cooked and chopped
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 2/3 cup milk
  • 1 cup shredded Cheddar cheese
  • 1/2 teaspoon salt


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
  3. In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
  4. Bake in preheated oven for 30 minutes, until golden brown.



I baked it with foil around the edges so they didn’t burn.  I know I’m not going to win any beauty awards for the looks of my crust, that’s a prize for another time.  But according to the family, this recipe deserves a blue ribbon.

What’s your favorite fall meal?

5 thoughts on “Chicken Pot Pies”

  1. Just a suggestion for the next time you make this dish (looks good too, BTW), don’t cover the crust with foil until it has browned, usually it only needs to be covered on the edges during the last 10-15 minutes of baking. Another thing you should do is brush the top with egg wash before putting it in the oven. And as a little added something…sprinkle the egg-washed top with sea salt and coarse ground black pepper before baking. Enhances the looks of the pie and does a lot to boost flavor too! Sounds like a great idea your family has for your family dinners. Great way to keep your group together.

    • Oooo, thank you for the suggestions Karen. I did cover the crust just at the end but, forgot to mention that. As to the egg whites and sea salt, yum, that is a fantastic idea.

      • Got the idea of salt and pepper on the top crust from Ina Garten on Food Network. Love her show. My mom used to buy extra turkeys during the holidays to make individual turkey pot pies that she would freeze before they were baked. They could be brought out when she had to work late and wasn’t home to make dinner. My brothers and I could throw a pie in the oven, bake for about an hour and have a tasty meal with no fuss. Still love me my pot pies!

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