Chicken Pot Pie – Guest Post


Today’s guest post is from Jennifer at Savor the Thyme! Don’t you just want to reach through the screen for a bite of this delicious pot pie?!?

Last week I happily purchased a bulk package of boneless, skinless chicken breasts for $1.99/ lb. When I got home, I had to run out again so I asked my husband to place all the groceries into the refrigerator. The next day I went to separate and freeze individual portions of 1 lb of breast but could not find the chicken. Sure enough, I opened the freezer and my husband had frozen all 5 lbs. Ugh.

Once thawed, I asked the family what they would like me to make as we were going to be having a chicken fest. My husband wanted his favorite so I put him to work helping me make chicken pot pie. In fact, he made a smiley face slit in the top. Not only was this meal under $5 to make the pie but it fed 8 of us (4 adults and 4 children) the next day!


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Chicken Pot Pie

Yield – 6-8 servings

Preparation Time – 10 minutes

Cooking Time – 40 minutes


  • 1 pound skinless, boneless chicken breast halves, cubed into bite sized pieces = 1.99/lb
  • 1 cup frozen mixed vegetables = .38
  • 1 cup frozen pearl onions = .50
  • 2 cans cream of condensed chicken soup = (1.00 on sale with 2 @.25 coupons) = .50
  • 2 (9 inch) unbaked pie crusts ($2.00 on sale, $1.00 coupon) = $1
  • 2 russet potatoes, cubed into bite size pieces = (from bulk bag) = .55


  • Preheat oven to 425 degrees and bring a medium pot of water to boil.
  • Roll out 1 pie crust and place into pie plate. Bake for 10 minutes. Set aside.
  • Meanwhile, peel and cube potatoes (1/2 inch size) and par-boil.
  • In a bowl, combine chicken, frozen vegetables, onions, potatoes and soup. Mix well.
  • Pour mixture into pie plate, top with remaining pie crust, making several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 35 to 40 minutes, or until crust is golden brown. Cool for 10 minutes before serving.

$4.92 Total


About Jennifer…

My name is Jennifer Leal and I am the chief mom operator of Savor the Thyme. I am a stay-at-home mom with two children, ages 3 and 5. I obtained a Master’s of Science in Immunology and worked for a large pharmaceutical company prior to starting my family.

My blog focuses on family-friendly healthy food and lifestyle. I believe in feeding your family in a healthy way and to me that means eating ‘real’ foods. These are foods that are free of artificial flavorings, preservatives and flavorings. This also means that yes, we use real butter and if we are going to have sugar, it is sugar. We also believe it utilizing fresh, seasonal, and sustainably grown foods. I believe in preparing healthy meals and snacks for my family in a quick and affordable way. I would say that we have a healthy diet 85-90% of the time, and the rest, I roll with the punches. We try to incorporate organic foods when and where possible but always do our best to avoid the ‘fake stuff’.

I believe in a healthy lifestyle and family: To us that includes being healthy physically, emotionally, and spiritually. It includes great times with friends, life experiences and lots of hugging and laughing.

How did I come to believe in living this way? From the time I was a young girl, I witnessed the deaths of family members due to cancer, heart attacks, strokes and obesity related illness and even so much sadness from depression. Although, I cannot prove or say that many of the diseases/deaths in my family were caused by what they ate, it made me determined to raise myself and our children to respect their bodies through exercise and food. It also reminded me to enjoy the simple things in life and my children remind me of that every day.

Although I am not one to feel that I need to sneak foods into food per say, I do try to expose my children to a variety of ways to cook/enjoy foods. For example, my son does not like onions and is even complaining about chicken however; he gobbles down this chicken pot pie. He would swear to you that he dislikes and does not eat onions and chicken but gobbles down this pie. Take that little boy.

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  1. says

    If your chicken accidentally gets tossed in the freezer before you get it separated, a “chicken fest” isn’t the only solution. Consider thawing it, boil it up and then refreeze it once it’s cooked. Then you have the cooked chicken ready to put in soups or your favorite recipes, and chicken broth!

  2. Melissa says

    Yes, chicken pies freeze very well. I make 8-10 at a time and stock the freezer. Also, I use broth to make my own gravy instead of using the cream of chicken, so that probably cuts the cost even more.

    • Eli says

      I am new to freezer cooking, so forgive me if the answer to my question is obvious, but when in the cooking process would you freeze? Do you bake it all the way and then freeze, thaw, & reheat or can you freeze it before baking? We’re having this for dinner tonight and I love the simplicity of such a great meal… Thanks!

      • Melissa says

        I cook the chicken and vegetables first. Then combine all and put in unbaked pie shell with another unbaked crust going on top. It goes into a ziploc gallon bag in this state (unbake crust). When ready to cook, thaw, bake at 350F for an hour.


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