Shakin & Bakin Foodie Blog

What was cooking in my kitchen on Saturday? Homemade Chicken Pot Pie! I made a big kettle full of it yesterday as my preggie daughter was craving it. My recipe below was given to me by my great auntie and its some work to make it this way but its really good and worth the effort. If you wanted to add your own homemade dumplings to it you could but wait until the final stage of cooking as you don't want your dumplings to over-cook and get mushy.

Classic Chicken Pot Pie Recipe

1 bag Pot Pie Squares
1 tablespoon butter, softened
1/2 cup diced celery
1/3 cup finely chopped onion
3 cups low-salt chicken broth
1 1/2 pounds skinless boneless chicken breast halves
3 medium potatoes, cubed
1/2 cup carrots, chopped
2 tsp. parsley
salt & ground black pepper to taste
6 hard boiled eggs (peeled and sliced)

Cook the chicken in boiling water until done. Let cool and tear apart or chop into cubes. Cook cubed potatoes in boiling water (from the chicken you just cooked) until semi-done. Drain and set aside. Cook Pasta Pot Pie squares until semi-done, drain and set aside.

In a large stock pot combine the following: butter, celery, chopped onion, chicken broth, cubed cooked chicken, potpie squares, cubed cooked potatoes and carrots. Add in your parsley, salt and pepper to taste. Stir in hard boiled eggs.

Bring to a boil and then turn down on low to simmer for 45 minutes. Serve warm.