Chicken Pot Pie

I’ve never really had homemade chicken pot pie . . . The closest would probably be one of those single frozen pot pies you can get at the grocery freezer; for the life of me, I can’t remember how that went over, maybe it’s been blocked out for obvious reasons 😉
Josh asked me a while back to make this for him, I didn’t admit it at the time but I really didn’t know how . . . chicken soup?  Got it!  Chicken n dumplins – Been there!  Chicken Pot Pie – Just CUC it!  🙂

It was really pretty easy, aside from the intimidation factor, it really is like chicken soup without the soup.  I took a few shortcuts that you will LOVE!!!
So here are the ingredients, all obtained at your local HEB (I love me some HEB!):
  • 1 whole rotisserie cooked chicken (Honey BBQ or Mesquite BBQ, the sweetness is good)
  • 1 Stalk of celery (funny enough, what many people call a “bunch of celery” is really a stalk and what people call a “stalk of celery” is really a branch J) – sliced and then chopped)
  • 3 large carrots (or a bag of baby carrots – enough for a half cup  chopped)
  • 1 large white or yellow onion (chopped)
  • 2-3 cloves of garlic or 2 tsp of already minced garlic
  • 4-6 large mushrooms (sliced into  1-inch size pieces)
  • 3-5 potatoes (cooked through ahead of time, peeled and cubed)
  • Fresh parsley – 1/3 cup chopped
  • 1 container of Cresent prepared Dough  (contains 8 pieces)
  •  Flour
  • Ramekins (recipe will make between 4-6 individual pot pies)
  • 1stick of butter
  • Salt, pepper, oregano, thyme
  • 1 can of cream of chicken
  •  Better than Bouillon – 2 tbsp


  1.  In a large pan, sauté the garlic, carrots, celery, onions with 1/3 of the stick of butter.
  2. Once onions are translucent, add the Better than Boullion and the cream of chicken
  3. The mixture will thicken up a bit, add the chicken, mushrooms, and parsley
  4. Add  a couple of tsp of pepper, 1 tsp of salt, a good 8-10 shakes of oregano and thyme
  5. Cook a few more minutes, then take off heat and let cool.  *If you try to place the crescent dough on top of the mixture when it is too hot, it will start to melt the dough – it does not have to be cool, just not piping hot.
  6. Preheat the over to 425 degrees
  7. Clear an area on your counter for rollin some dough!  I used a pint glass in lieu of a rolling pin J  sprinkle a little bit of flour on the space and rub some on the glass or pin, remove the dough from the container, they will be pre-cut into triangular shapes.  Depending on how many pot pies you plan on making, divide the dough to accommodate your needs.  I made 4 from this recipe, but my ramekins were pretty big.
  8. Roll the dough in a circular shape to drape on top of the ramekin.
  9. Place a layer of potatoes in each ramekin
  10. Fill each ramekin with chicken and veggie mixture to the rim
  11. Cover each ramekin with the crescent dough, make a couple of slits in the top for the dough to breathe
  12. Place in the oven for 25 mins or until dough is golden brown!

EAT!!!! Nom Nom Nom!!!!



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