Chicken Pot Pie
Chicken Pot Pie

Nursie said she originally got this from a pie crust box.


  • 1/3 c butter
  • 1/3 c flour
  • 1 very small chopped onion (or to taste)
  • 1/2 c chopped green pepper, leave this out if you want to
  • 1 1/2 c broth, chicken for chicken pie, beef for beef pie, and I use veggie broth for pork pie
  • 1/3 cup milk
  • 2 c frozen mixed veggies

Cook the onion and green pepper in the butter for a bit, whisk in the flour and add the liquids, cook until thickened. I season with salt, pepper, herbes de Provence, but you can use what ever sounds good. A little celery seed isn’t a bad addition, and with beef I use garlic and mushrooms instead of the green pepper. Add 2-3 cups chopped leftover roast whatever and the vegetables. Mix well and dump into the pie crust.

Bake in a two crust pie at 425 for 30-40 minutes and enjoy.

No shit, this is delicious. You can use whatever veggies you have around including leftovers. It is a great end of the week and I don’t want to cook sorta dish. But it is good enough for company! Anyone want to come to dinner?


Pie Crust

2 cups flour
1/3 cup pastry/cake flour
2 sticks butter, frozen
pinch salt
2 tbsp sugar
1/2 cup ice water
Using a food processor, add flours, salt, and sugar. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and pulse until mixed.

Turn out onto counter. Press and form mixture into two disks . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out crust and place in pie plate. Crimp edges and fill.