• Cooking Time: 30
  • Servings: 4-6
  • Preparation Time: 25


  • 3 medium potatoes (I prefer red) - cut into cubes
  • 1 1/2 c. sliced baby carrots (thick slices)
  • 1 small sweet onion-diced
  • 1 c frozen peas
  • 4 green onions-chopped
  • 1/2 c fresh mushrooms-sliced
  • 1/4 c butter-cubed
  • 1/4 c all purpose flour
  • 2 c half & half cream
  • 2 chicken boullion cubes
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 2 c. cooked chicken - cut into bite size pieces
  • 1 single pie crust-store bought or homemade


  • Put carrots and potatoes in a saucepan and cover with water.
  • Cook, covered, just until done and drain. Do not overcook.
  • Put in a large bowl and set aside.
  • In a small saucepan, melt the butter.
  • Stir in the flour and stir until smooth.
  • Slowly add the cream and stir until thickened.
  • Add the boullion cubes, thyme, salt, pepper and both onions.
  • Cook for 5-7 min until the mushroom are slightly tender.
  • Stir frequently to avoid burning.
  • In the large bowl with the potatoes and carrots, add the cream mixture, the chicken and peas.
  • Mix carefully and transfer to a 2 quart round baking dish.
  • Place crust over filling, trim, seal and flute edges.
  • Slit the crust and bake at 375 for 25 to 30 min until the filling is bubly and the crust is golden brown.


I tried several times to make a pot pie and finally came up with this recipe that my family really likes.

Categories: Savory Pie 

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