UK/US: Chicken Pot Pie

History. The most common type of savory pie found today is the pot pie. A pot pie is some sort of vegetable or meat stew that is baked into a pastry crust. The origins of the name can be traced to medieval times, when the iron alloys in the pot would often leave a metallic taste in food. Therefore, a simple crust was used to line the pot, not to be eaten, but to protect the flavor of the stew. This vestige remained a part of the dish, which continues to be prevalent on menus in northern Europe, especially in the British Isles. 

(Dan Can Cook: Curried Paneer Pot Pie by Dan Castleman Arts | 1/17/06)


I used to love when my mom made chicken pot pies. Of course, “making” them meant popping the frozen ones in the oven and baking them. I suppose Swanson was a girl’s best friend back in the day (before the microwave versions were available).

Kid Approved. I tried giving the microwave versions to Little Boy G. He’d eat some of it, but he’d also pick the peas and carrots out, which really annoyed me. So, while they say revenge is a dish best served cold, I must disagree. My quick and easy recipe includes all the things he loves, chicken, green beans, a savory sauce, and a delicious crust. Whenever I make it, he practically licks the bowl and always asks for more.


Serves 2

Preheat oven or toaster oven to 425F

  • Two chicken breasts chopped into small, bite size pieces
  • Green Beans, or Peas, or Carrots, or a combo of each
  • 1 tablespoon Pollo (Chicken) seasoning
  • 1 Cup Water
  • 1 tablespoon Corn Starch
  • Ready made pie crust
  1. If your chicken is frozen, thaw it. Cook it in the microwave too, if you like, to save time.
  2. Heat a skillet. Mix one tablespoon corn starch with one cup of water. Add one tablespoon Pollo seasoning and pour it in the skillet. Stir until it gets thickened. Taste it and adjust  to your liking.
  3. Cut the chicken into bite size pieces if you haven’t already done so, and add to the skillet. Add the veggies. Let simmer for a bit if the chicken is already cooked, and for a few minutes longer if the chicken is not cooked.
  4. Get your ready made pie crust and cut out a circle and press it into a small, single serving dish–I like to use a ramekin. 
  5. Transfer some of the chicken mixture into the lined ramekin. 
  6. Cut another circle in the pie crust and press the edges with the tines of a fork. Lay it on top of the chicken mixture. 
  7. Bake until the crust is golden brown.