I have loved cooking since I was a little girl and coming from a family of 7, there were always opportunities to get in the kitchen and throw-down, mess-hall style. When I struck out on my own after college, I found it difficult to dial back my batch sizes to cook for one and there were always leftovers. Roasted chicken was one meal that gave rise to several others and I whipped up the following recipe to eat on nights when I was pressed for time.

In retrospect, I only thought I was pressed for time when I was single. Now that I have a husband, two small daughters, a dog, 40+ chickens, a house to run, a Facebook page, a blog, an Etsy shop, a YouTube channel, a small business and a non-profit corporation to run, I have come to understand what busy actually is.  All the more reason to make roasted chicken. This pot pie recipe takes lots of help from the pantry, so if you’re looking for a hearty, tasty meal to serve your family in a hurry, this one fits the bill.  

This recipe is even easier if you use frozen carrots and frozen onion cubes (see recipe below)

chicken pot pie - the chicken chick

CHICKEN POT PIE

INGREDIENTS

2 large carrots, cut into coins
3 tablespoons butter
1 small onion, chopped or two frozen onion cubes
3-4 stalks celery, chopped
½ teaspoon of dried sage
Salt & pepper to taste  
1 ½ cups cooked, diced chicken or turkey meat  
1 10.5 ounce can of prepared chicken or turkey gravy  
½ cup water  
¾ cup of dry herb-seasoned stuffing mix  
1/2 cup of frozen peas  
1 refrigerated pie crust

LET’S MAKE IT!

Preheat oven to 350 degrees.

Steam or boil the carrot coins until they are fork-tender. Set aside until ready to use.

Melt butter in heavy-bottomed pot over medium heat. Add onions & celery and sauté until celery & onions are tender. Add sage, salt and pepper to taste.

Remove from heat. Add meat, gravy and water. Mix to combine. Add dry stuffing and frozen peas.

Spoon mixture into pie pan. Unroll pie crust and lay over top of pie pan. Cut several small vents in the top of the crust with a knife to allow steam to escape.

Bake for approximately 45 minutes or until pie crust is browned.

PREP TIP: FROZEN ONION CUBES
I have found that most of my dinner recipes include sauteed onions and am always looking for shortcuts to make life easier. Chopping & cooking onions takes time and I figured if I had sauteed onions on stand-by, I could shave a good 10-12 minutes off of each recipe. So, here’s how I do it: (this tip also works well for peppers)

FROZEN ONION CUBES

INGREDIENTS

Large, sweet onions (I use 6-8 Vidalia)
2 tablespoons extra virgin olive oil

LET’S MAKE IT!

In a heavy-bottomed pot, add 3-4 tablespoons of olive oil. Dice up onions and sauté  on medium to medium-low heat until translucent. Remove from heat and allow to cool. When cool, portion onions into ice cube trays and cover with plastic wrap. Place in freezer until hardened. Pop out of trays into a zip top bag and keep frozen until ready to use.  

When ready to use onions, place in a microwaveable dish and cook on high for one minute. Voila! Instant onions! And no, they don’t make your freezer or ice cube trays stinky.

The Chicken Chick's Guide to Backyard Chickens by Kathy Shea Mormino

Kathy Shea Mormino

Affectionately known internationally as The Chicken Chick®, Kathy Shea Mormino shares a fun-loving, informative style to raising backyard chickens. …Read on

shop my SPONSORS

I have loved cooking since I was a little girl and coming from a family of 7, there were always opportunities to get in the kitchen and throw-down, mess-hall style. When I struck out on my own after college, I found it difficult to dial back my batch sizes to cook for one and there were always leftovers. Roasted chicken was one meal that gave rise to several others and I whipped up the following recipe to eat on nights when I was pressed for time.

In retrospect, I only thought I was pressed for time when I was single. Now that I have a husband, two small daughters, a dog, 40+ chickens, a house to run, a Facebook page, a blog, an Etsy shop, a YouTube channel, a small business and a non-profit corporation to run, I have come to understand what busy actually is.  All the more reason to make roasted chicken. This pot pie recipe takes lots of help from the pantry, so if you’re looking for a hearty, tasty meal to serve your family in a hurry, this one fits the bill.  

This recipe is even easier if you use frozen carrots and frozen onion cubes (see recipe below)

chicken pot pie - the chicken chick

CHICKEN POT PIE

INGREDIENTS

2 large carrots, cut into coins
3 tablespoons butter
1 small onion, chopped or two frozen onion cubes
3-4 stalks celery, chopped
½ teaspoon of dried sage
Salt & pepper to taste  
1 ½ cups cooked, diced chicken or turkey meat  
1 10.5 ounce can of prepared chicken or turkey gravy  
½ cup water  
¾ cup of dry herb-seasoned stuffing mix  
1/2 cup of frozen peas  
1 refrigerated pie crust

LET’S MAKE IT!

Preheat oven to 350 degrees.

Steam or boil the carrot coins until they are fork-tender. Set aside until ready to use.

Melt butter in heavy-bottomed pot over medium heat. Add onions & celery and sauté until celery & onions are tender. Add sage, salt and pepper to taste.

Remove from heat. Add meat, gravy and water. Mix to combine. Add dry stuffing and frozen peas.

Spoon mixture into pie pan. Unroll pie crust and lay over top of pie pan. Cut several small vents in the top of the crust with a knife to allow steam to escape.

Bake for approximately 45 minutes or until pie crust is browned.

PREP TIP: FROZEN ONION CUBES
I have found that most of my dinner recipes include sauteed onions and am always looking for shortcuts to make life easier. Chopping & cooking onions takes time and I figured if I had sauteed onions on stand-by, I could shave a good 10-12 minutes off of each recipe. So, here’s how I do it: (this tip also works well for peppers)

FROZEN ONION CUBES

INGREDIENTS

Large, sweet onions (I use 6-8 Vidalia)
2 tablespoons extra virgin olive oil

LET’S MAKE IT!

In a heavy-bottomed pot, add 3-4 tablespoons of olive oil. Dice up onions and sauté  on medium to medium-low heat until translucent. Remove from heat and allow to cool. When cool, portion onions into ice cube trays and cover with plastic wrap. Place in freezer until hardened. Pop out of trays into a zip top bag and keep frozen until ready to use.  

When ready to use onions, place in a microwaveable dish and cook on high for one minute. Voila! Instant onions! And no, they don’t make your freezer or ice cube trays stinky.

The Chicken Chick's Guide to Backyard Chickens by Kathy Shea Mormino
Subscribe
Notify of
guest
53 Comments
Inline Feedbacks
View all comments
Sara Sweatman
11 years ago

I love having cut up veggies in the freezer. I cut up onions, carrots celery, peppers and even corn,when corn is fresh. Sometimes I make mixes like peppers and onions or soup veggies. This is great in the summer when the garden is full swing. It makes cooking so much quicker. I also trade with my sister. I'll give her bags of mine and she gives me hers!! You can even do green beans and such!!

Kathy Mormino, the Chicken Chick™
Reply to  Sara Sweatman
11 years ago

What a great idea, Sara! Love the food-swap concept!

Kathy Mormino, the Chicken Chick™
Reply to  Sara Sweatman
11 years ago

Congratulations Sara! You have won a "Chicks Happen" vinyl window decal today! Please email me with your shipping address at: service@CustomEggCartonLabels.com

Kathy Mormino, the Chicken Chick™
Reply to  Sara Sweatman
11 years ago

Oops, I meant a 'chicks happen' keychain but you can choose which you prefer: the decal or the keychain. I have both. :)

Jenkins007
11 years ago

i hope to win … i never win anything :(

Kathy Mormino, the Chicken Chick™
Reply to  Jenkins007
11 years ago

Good luck!

Jennifer Davis
11 years ago

Yum… I am going to try the chicken pot pie soon!

Kathy Mormino, the Chicken Chick™
Reply to  Jennifer Davis
11 years ago

Enjoy Jennifer!

Shelly Wade
11 years ago

This sounds really good. I love the onion (& pepper) cubes idea! I always freeze raw peppers diced or sliced when in season, but cooking them also would also be such a time saver!!! Thanks

Kathy Mormino, the Chicken Chick™
Reply to  Shelly Wade
11 years ago

My pleasure.☺

Amy
Amy
11 years ago

Wow, looks delicious!

Kathy Mormino, the Chicken Chick™
Reply to  Amy
11 years ago

Thanks Amy!

1 2 3 5