Why eat store-bought frozen pot pie that’s full of preservatives and who-else-knows-what when you can make your own version at home, and add to it all your nutritious favorite?

I created this recipe last night and had some left-overs today at work.  A colleague said to me, “That smells good, what brand is it?”  Saying that it was home-made from my kitchen made it taste even better!

Chicken Pot Pie


pot pie


  • 16 oz organic cream of mushroom soup
  • 1 lb chicken breast
  • 2 whole wheat pie crusts (thawed if frozen)
  • 2 cups white mushrooms (quartered)
  • 1 onion (chopped)
  • 3 garlic cloves (minced)
  • 1 celery stalks (sliced)
  • 2 carrots (peeled and chopped)
  • 1 cup fresh corn cut from the cob
  • 2 tbsp olive oil
  • 1 tsp thyme
  • 1 tsp parsley
  • salt & pepper to taste

This is just the standard base.  Feel free to add whatever other veggies you like.


Preheat the oven to 350º.  In a medium size baking dish, prepare your chicken with your favorite herbs and spices.  Place in the over and bake until juices run clear (about 30 minutes).  When chicken is done, remove from oven, shred into small pieces and set aside.

Meanwhile, heat olive oil in a large saucepan over med-high heat.  Add the onions, garlic and mushrooms and cook about 2 minutes.  Pour in the cream of mushroom soup and stir.  Add the rest of your veggies, herbs and spices and stir.  Set temperature to low and simmer, uncovered, until carrots are tender.  Note: if the mixture is too soupy, you can stir in 1-2 tbsp of flour or cornstarch to thicken.  Mix in cooked chicken and remove from heat.

Preheat over to 450º.

Place one of the pie crusts on a baking sheet.  Carefully pour the cooked filling into the pie crust.  (Don’t worry if it seems like too much, you should be able to fit all, if not most in.)  Cover with the second pie crust and crimp the sides to seal.  Finally, cut a few vent holes on top.  Bake for about 25 minutes or until crust is golden brown.  Remove from oven and let stand for 10 minutes before serving.