Homemade chicken pot pie :: RECIPE

I have a new love for homemade chicken pot pie. I figured it’d be a good recipe for me to share with you! I got it from my Betty Crocker book, and put my own twist on it 🙂


  • two chicken breasts, cooked and chopped up
  • three carrots chopped up
  • however much peas you want 🙂
  • diced up onions
  • 2 pastry sheets (you can make them yourself or buy them)
  • 1/3 cup butter
  • 1/3 cup flour
  • 2/3 cup milk
  • almost 2 cups of chicken broth
  • salt
  • pepper
  • oregano
  • cilantro


Step #1: Melt the butter in a pot, and then combine the flour, onions, salt and pepper. You want to cook it until it’s as smooth as it can get with all those onions in there. When it bubbles, take it off the heat.


Step #2: Once you’ve taken it off the heat, add the milk and chicken broth. I use vanilla almond milk, as we don’t drink regular milk. I think it adds a nice taste to it! Once it’s all mixed in, return it back to the heat and bring it to a boil, all while stirring. 2013-10-27_0010

Step #3: Once it’s thick, add your carrots, peas, chicken, oregano, and cilantro. Mix it all up and remove it from the heat. 2013-10-27_0011

Step #4: Put your first pastry sheet down in a pie dish (I don’t grease mine).

Step #5: Add your filling. 2013-10-27_0013

Step #6. Put your top layer on and put some holes in it. 2013-10-27_0014

Step #7. Put it in the oven at 415 degrees for about 25 minutes. Then serve and enjoy! It’s so delicious!!

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You can usually find me adding books to my never-ending “to read” list; challenging myself to do things like not shop for a year; sneaking crispy m+ms from my secret hiding spot so I don’t have to share them with my daughter; and melting over seeing my children smiling at each other.

Oh and I guess I should mention - I’m a seasoned Portland wedding photographer who provides not only kick-ass wedding photos, but also a meaningful and laid-back experience from the time you book to the delivery of your final images. 

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