Chicken Pot Pie Recipe

Chicken Pot Pies

Chicken Pot Pie Recipe

There is nothing more delicious than a great Chicken Pot Pie Recipe that is easy and you can bake when you’re ready! As a child I loved having my mom make me chicken or turkey pot pies for lunch. Breaking open the pie and the gooey goodness spilling out all over the plate!

Since it’s pie month, I was super excited to share this savory bake! My favorite, chicken pot pie. My Great Grandma had her favorite Chicken Pot Pie Recipe, so wish I could find hers, but my recipe comes close!  I bet she would be proud.  This is a pantry recipe, and I’m sure you could make it a number of different ways, but the results were amazing and I can’t wait until the weekend, so I can make them again!

The recipe is easy and I used a Piled High Lemon Meringue Pie crust recipe from the and it worked great in this savory application, just substitute butter for the shortening and I added slightly more salt. Not too thin, delicate flaky crust and it was super buttery. I blind-baked the crust in the large white ceramic ramekins to ensure I didn’t have any soggy bottoms and it was perfection! Delicious Chicken Pot Pie Recipe.

Enjoy the bake!


Chicken Pot Pie Recipe

Campbell’s® Condensed Cream of Mushroom Soup 10.5 oz (you could use cream of chicken or cream of celery too) – do not add water

1 Birds Eye Steamfresh Mixed Vegetables 12oz – just open and run frozen vegetables in a colander under luke warm water

8 raw Chicken Tenders – cooked until 165° Fahrenheit, then sliced into small chunks

1/2 cup whole milk

1/2 cup organic salt-free chicken stock

Combine all of the ingredients in a sauce pan and bring to a nice steam, add as much liquid as you prefer to keep it a nice rich and thick sauce on the vegetables and the chicken.

As the filling warms in your saucepan, add your seasonings. I added salt, pepper, and BADIA brand Herbes de Provence, French Blend

Add the filling to the blind-baked pastry and then make your tops with the remaining pasty dough from the recipe. Roll and then cinch the edges around the filling. Essentially this is a “cap” for your pot pie.

To give you a nice brown colored crust, I brushed the tops with a bit of egg/milk wash. Then pierced two slits in the center for venting.

Baked for about 40 minutes or so at 375 degree oven.

Remove from the oven once golden brown and bubbly. Let sit for a coupe minutes before turning over onto plate. Be careful it is still extremely hot and getting some of the filling on your fingers causes great pain and burns. (I know! It happened to me.)

There you have a delicious Chicken Pot Pie Recipe for your next savory bake, that will impress your guests for lunch or dinner!

Share your results and/or give me a shout if you have any questions or comments!

Pie Recipes – Piled High Lemon Meringue Pie

Pie Recipes – Piled High Lemon Meringue Pie

Pie Recipes – Piled High Lemon Meringue Pie

This March we’re all about Pie Recipes! Today’s bake is something my husband, Brad, loves. We discussed my bake this morning and he shared once again, his adoration for Lemon Meringue Pie, he said it reminded him of his Aunt Sally. Do you have any memories like this from your family bakes?

Aunt Sally made the best Lemon Meringue Pie, so to honor her, today’s bake is dedicated to Aunt Sally, in Coshocton, Ohio.

I have made plenty of curd recipes, which is the basis for this fruit pie recipes. However, I’ve never made a lemon meringue pie…love to eat them, but thought how could we take it up a notch. Voila! I had the idea to double the batch of meringue and pile it up high!

The pie recipes I reviewed had a number of great ideas, but I turned to my tried and true pie crust recipe, with a blind bake to prepare the crust. I then used my favorite orange curd recipe and substituted the orange with lemon juice and lemon zest. Finally, I use an Italian Meringue Recipe that my granny used to make. And this is where I was apprehensive, meringue can be tricky, and today was no exception. While it went well, I over beat the meringue and it wasn’t the exact consistency I believe it should be. Tastes yummy, holds up nice and firm, but I wasn’t able to shape it exactly how I would have preferred.

Afterwards, I looked up some meringue pie recipes and found some great articles on making the right consistency. I realized I over whisked it or used too high of a speed on my Kitchenaid mixer. Next time, I’ll pay a bit closer attention to the meringue process. Sometimes I get distracted cleaning up! The life of a multitasker!

Here are the pie recipes you need to make this fantastic dessert. Please share your results and photos, would love to see and hear your feedback. Enjoy the bake!


Pie Recipes

Simple Pie Crust

1 1/4 cup of all-purpose flour

1/4 tsp salt

1/3 cup of shortening

4 tbs ice cold water

Combine the flour and salt. Cut in shortening until large crumbles form. Gradually add water and mixt thoroughly until a firm dough forms. Don’t overwork the mixture. Place on a floured hard surface and gently need to finish combining. Then roll out into a 13″ round. Roll-up on rolling pin carefully and then unroll over a pie plate. Form a beautiful edge and pierce bottom of pie shell to prepare for blind bake.

Using partchment paper and I used Aborro Rice as my pie weights. I baked at 450 degree oven for 8 minutes. Then removed the weigths/paper and baked for an additional 8 minutes to finish the baked shell until golden brown. I did brush the edges with a little hevy cream and egg whites to help give it a golden brown.

Lemon Filling

1/3 cup of cake flour

1/3 cup cornstarch

1/4 tsp popcorn salt (unflavored white)

1 1/4 sugar

2 cups cold water

5 large egg yolks

1/2 cup fresh lemon juice

lemon zest from one large lemon

4 tablespoons of butter

In a saucepan, I combined the dry ingredients and mixed with a whisk to fully combine. Over medium heat, I slowly added the cold water and whisked thoroughly to avoid lumps. After fully combined, I continued to wisk until the mixture was hot. Remove from heat.

Take a couple tablespoons of the hot mixture and temper the egg yolks and slightly beat in the hot mixture and then add a bit more, keep stirring. Then add egg yolks to saucepan and continuing whisking for about 4 minutes. Then add lemong juice and lemon zest. Continue mixing. Once liquid is incorporated into mixture add butter and stir thoroughly until melted. Take off heat and let cool a bit.

Once your pie shell has cooled, add the lemon curd to the shell and cover. Place in refrigerator and let cool for 1 or more hours before adding the meringue.

Meringue (this is doubled)

8 egg whites

3/4 cup of sugar

1/4 tsp salt

Simmer a suacepan of water until boil. Turn down heat and then place a heat safe bowl (glass) and mix the eggs whites, sugar and salt. Continue stirring mixture until begins to steam and the mixture is warm. I waitied until I saw steam. Never quit stirring. Then place warm mixture in bowl and whisk on medium-high speed until stiff peaks form.

Place on cooled lemon curd/pie crust. Be sure the meringue covers all of the curd and touches the edges of the pie crust to seal the curd before placing into over to broil the meringue. Brown for about 2-3 minutes, watching continuously, this process of browning happens very quickly.

Let rest to room temperature and serve!

Enjoy the bake.

Pie Recipes – Nutrition Facts
Servings: 9
Amount per serving
Calories 459
% Daily Value*
Total Fat 15.7g 20%
Saturated Fat 6.6g 33%
Cholesterol 130mg 43%
Sodium 208mg 9%
Total Carbohydrate 73.5g 27%
Dietary Fiber 0.9g 3%
Total Sugars 45.1g
Protein 8.1g
Vitamin D 14mcg 68%
Calcium 23mg 2%
Iron 2mg 10%
Potassium 111mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
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