There is something about sub zero temperatures and comfort food, that just seem to go hand in hand.  Take tonight for example.  It’s -9 degrees outside!!!!  The weatherman said that we’ve hit record temps and snowfall this winter.  Really????  No way!

Well, it might be frigid outside-but it isn’t in my kitchen.  Thing’s are heating up and not because hubby just came home! 🙂  Nope!  It’s all about the food darlin’!  Comfort food.  That’s what I’m talking about.  And what could be more comforting-than a steaming hot-filled with flavor-chicken pot pie?  Nothing I say.  Absolutely nothing!

Oh the memories…Mel and I- snuggling on the couch-watching a Disney movie on our rented VCR- and gobbling up our single serving-Swanson pot pies!  (Please don’t judge me- I could barely boil water back then!)

Things have changed quite a bit.  Mel is all grown up-and, I guess- so am I.  I’ve had a ‘bit’ more experience in the kitchen-and I’m making my own pot pies-(but Swanson’s really was pretty good!)

But….I have to say-this ‘homemade’ version isn’t too bad either.  Not to bad at all!

Here is what you’ll need:

Crust (I use Pioneer Woman’s Perfect Crust) ***This makes 3 crusts-so I just freeze the 3rd one, and make a pie with it later.

  • 3 cups of flour
  • 1 1/2 cups shortening
  • 5 tablespoons water
  • 1 egg
  • 1 tablespoon vinegar
  • 1 tsp salt 


  • 3 small potatoes (cooked, peeled and diced)
  • 1 large carrot (peeled and diced)
  • 1 stalk of celery (diced)
  • 1 small onion (diced)
  • 2 boneless chicken breasts (I roast them for 30-45 minutes)-(diced)
  • 1/2 cup frozen peas
  • 1/2 cup frozen green beans
  • 1/2 cup flour
  • 1/2 tsp thyme
  • 1 tablespoon fresh parsley (chopped)
  • 1/2 tsp pepper
  • 3/4 tsp salt
  • 1 1/2 cups low sodium chicken broth
  • 3/4 cup milk

Preheat oven to 425.

 In a large skillet-place 1 tablespoon of olive oil and 1 tablespoon of butter.  Add carrots, celery, onion, and frozen veggies.  Saute until veggies are tender (stirring constantly) about 5 min.

  Stir in flour, thyme, parsley, salt and pepper.  Slowly add chicken broth and milk.  Bring to boil.

  Lower heat and simmer for 3-4 minutes-or until thickened.  Set aside.

Roll pie crust out and place in 9′ inch pie plate.

 Add filling.  Roll out second pie crust.  Place over filling-crimping edges to seal.  Beat one egg.  Brush egg on top of crust.  Cut 3 slits in top.

  Bake for 35-45 minutes until golden brown.

I may have grown older-and more experienced at cooking-but some things never change.  Hubby and I are snuggling on the couch-sharing a pot pie-and renting a movie-(No VCR necessary). 

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