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Things I keep in the pantry in case I feel I need a little something to add to my supper for the two of us: whole cranberry sauce, canned pear halves and canned sliced peaches. The canned sliced peaches also make an easy peach cobbler for dessert.

(Index,Jan. 2011)..

Who doesn’t like a really good chicken pot pie?? In May 2010, I shared my Amish Chicken Pie with you.  It has a delicious different type top crust!  This month I’d like to share another easy delicious chicken pot pie that has cheddar cheese in the crust!



Both have the ease of preparation by using a deli roasted chicken, which yields the 3 cups of cut up chicken called for in the recipes, and both make a good “first night supper” when you have out-of-town guests. Add to the convenience by serving Pillsbury croissants and my delicious 1970’s recipe for Peach Cobbler (Jan 2011)

Bon Appetit!!!



Make the pie crust first because it has

to chill for about 1 hr.


Pie Crust:

1½ cup all-purpose flour

 ½ tsp. salt

12 Tbsp. (1½ sticks) cold butter, cut in slices

 6 or 7 Tbsp. ice water

2/3 cup sharp shredded Cheddar cheese


Place the flour and salt in food processor and pulse a couple of times to mix. Add the cold butter slices and pulse about 3 times. You should just be able to see fine pieces of butter mixed in the flour/salt mixture. Put this mixture in a medium size bowl and pour the ice water on top and stir with a rubber spatula to mix. Add the shredded cheese and with your hands knead the mixture until it all comes together and leaves the sides of the bowl. Place the dough in a piece of plastic wrap. Flatten to make the dough a “disc” shape and refrigerate at least 1 hour.



16-oz. bag frozen Birdseye Mixed Vegetables  (not the soup mix)

2 cups chicken broth

2 medium size Yukon potatoes, peeled and diced

3 Tbsp. butter

1 medium size Vidalia sweet onion, chopped

½ cup all-purpose flour

1 cup half-and-half

3 cups diced Deli-Roasted chicken

1¼ tsp. salt

½ tsp. black pepper

½ tsp. thyme

Place the frozen vegetables and chicken broth in a saucepan. Bring to a boil and cook until vegetables are done, just a few minutes. Don’t overcook. Strain the vegetables from the broth and reserve both. Cook the diced potatoes in the same broth until desired doneness. Remove the potatoes from the broth, setting each aside.

 Melt the butter in a large pot or Dutch oven type pot. When butter is hot, add chopped onions and stir constantly about 5 or 10 minutes until onions are soft.

Sprinkle the ½ cup flour on top and gently stir in the reserved chicken broth until well mixed and thickened. Add the chicken, vegetables and potatoes. Stir in the half-and-half and simmer for a few minutes.  Add salt, black pepper and thyme to taste. Set aside.



Preheat oven to 400 degrees. Remove chilled pie crust disc from fridge and let it “rest” for about 10 minutes. It will be easier to roll out. Place the pie crust disc on a floured surface. with waxed paper on top and roll really thin, about 1/8 inch.  At this point roll the pie crust to fit either a deep dish pie plate or a 9x13 baking dish. Pour the chicken filling  mixture in the baking plate, putting the pie crust on top. Trim the edge and using a fork, press down all around edge to seal. Brush crust with egg wash (1 egg mixed with 1 Tbsp. water) over the crust and bake for about 30 to 35 minutes.

Makes about 6 servings


Note: This pie works in a 9 x 13 casarole dish as well.  For a side dish I serve a bowl of mixed fresh fruit
Recipe Archives
April, 2019