Baked Chicken Pot Pie






Using one sheet of frozen (thaw partially before rolling out) pastry dough. 3 Baked Chicken Breasts boneless/skinless, one 16 ounce bag frozen mixed vegetables, 1/4 cup light cream, one teaspoon corn starch, 2 cups chicken broth (low sodium), 2 cloves of garlic sliced, one teaspoon onion salt, one teaspoon black pepper.

Cut baked chicken breasts into pieces and add into a large mixing bowl, in a sauce pan add chicken broth, garlic cloves, onion salt, pepper, corn starch and cream on medium heat and slowly cook together until nicely thickened, then add cut up chicken, vegetables, stir, transfer into an oblong baking dish. Roll out pastry dough, I use a small cut out for design and venting, cover dish with dough. Pop into a 375 F hot oven and bake 20 minutes, or until bubbly and dough is golden.

I usually serve this in bowls.


Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.


20 thoughts on “Baked Chicken Pot Pie

  1. Just a note to let you know your post released today, Thanks again. Link:
    Hope you will be able to participate in our first new monthly exchange: T’IS THE SEASON: CAKES, COOKIES AND TREATS – December 2016 Share and Inspire Others! – .
    Hope to see there there as well. Entries due via email to by midnight, 10 December, Vancouver, BV time. 😉


  2. Chicken in a pot pie, its the best. Thanks for sharing. I am following your blog, and wanted to invite you to participate and feature as a Guest poster with us, and share some of your awesome recipes on our blog?

    Have a look at: and leave me a note in the comments with a link to a recipe on your blog, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊

    Liked by 1 person

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