I am posting this DELICIOUS recipe per request. My friend Paul absolutely HATES pot pies but apparently requested this specific pie so his wife had to come to the master of cookery (yeah right) to get the recipe.

I absolutely promise you that there exists no better chicken pot pie recipe. I apologize for the lack of pictures because i havent made it today..im just posting the recipe. Trust me..have i ever steered you wrong?

Rae’s Chicken Pot Pie

  • 1/2 c margarine
  • 1/3 c flour
  • 1/3 c finely chopped onion
  • 1/3 c finely chopped celery
  • 1/2 TSP salt
  • 1/4 TSP pepper
  • 1-3/4c chicken broth
  • 3/4 c milk
  • 3 COOKED chicken breasts cubed (saute in pan with butter)
  • 10 oz package frozen vegetables
  • 1 small can of corn (drained)
  • 3 small packages of jiffy pie crusts
  1. Preheat oven to 425 F
  2. Heat margarine over low heat until melted. Blend in flour, onion, celery, salt, and pepper.
  3. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat.
  4. Stir in broth and milk.
  5. Heat to boiling, stirring. Boil and stir 1 min.
  6. Stir in cooked chicken, frozen vegetables, and can of corn.
  7. Remove from heat.
  8. Mix together 1-1/2 packages of jiffy crust per directions.
  9. Roll out and line the bottom of a 9×13 cake pan. push dough up halfway on sides.
  10. Pour chicken filling onto dough.
  11. Mix remaining 1-1/2 packages of jiffy crust. Roll out and lay on top of chicken filling.
  12. Push dough down on sides to meet bottom crust.
  13. cut slits in top crust. Bake uncovered at 425 until crust is browned. Roughly 30-35 mins.