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The Classy Cook: American Pot Pies

By Lilly

Fresh-baked pot pie on a plate ready to eat

Celebrate The Great American Pot Pie Day, on September 23, by making this nutritious, delicious (and easy) dish. It’s full of vegetables, and can be adapted to meet the needs and likes of you and your family or guests.

Be creative and see what happens when you exchange green peas for beans, or add a little squash to the vegetable mix. You can certainly make a pie crust from scratch, but if you are in a pinch, a frozen pie crust will do.

You can also substitute frozen vegetables for fresh—it’s all up to you. :) This dish is easily prepared in advanced. You can pop the pie in the oven 45 minutes before suppertime!

Yummy Pot Pie — Makes two pies


1 pound of boneless skinless chicken breasts

1 cup sliced carrots

1 cup frozen peas

1/2 cup chopped celery

1/3 cup chopped onion

1/3 cup butter

1/3 cup all-purpose flour

Sea salt and pepper to taste

1 chicken bouillon cube

2/3 cup milk

4 deep-dish frozen pie crusts (they come 2 in a pack)


Cook chicken in small amount of water until no longer pink. Pour water into a 2-cup measuring cup.

Cut chicken into bite-size pieces and transfer to bowl.

Cook peas and carrots in saucepan for 5 minutes, transfer to bowl with chicken.

Sauté onion and celery in butter.

If needed, add enough water to the broth to make 1 1/2 cups of liquid. Dissolve the bouillon cube in this water.

Turn the heat down to low, add the bouillon-water, flour, salt, and pepper. Stir.

Slowly add the milk. Stir constantly, and simmer until thickened.

Place half of the chicken and veggies combination in a piecrust. Pour half of the milk mixture on top.

Place a second crust on top and seal the edges. Cut slits in the crust top to allow steam to escape. Repeat with the second set of pie crusts.

Bake at 425 degrees for 35 minutes.

Cool for 10 minutes before serving.

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