Sally Wright’s Chicken Pot Pie

While it didn’t originate in the Strawberry Kitchen of the 1970s, this recipe for chicken pot pie very well could have, with its tell-tale ingredients of cream of celery soup and canned veggies.  Please don’t hold the pedestrian ingredients against it. I promise it’s delish.

Hard to believe that I’ve been making this dish for almost 25 years. When we brought our daughter home from the hospital in May of 1996, friends from church took turns bringing us dinner for a couple of weeks. When it was her turn, Sally Wright brought this chicken pot pie.

Through the years, this has become my go-to meal when a child comes home from camp or a college break—it somehow says “welcome home” to both my kids. 

In the original Strawberry Kitchen, my mother would’ve served this with some sort of jello salad topped with cool whip, or a ring of pineapple with a ½ banana lodged in the center.  I serve it with a simple green salad. Everyone licks their plates clean.

Enjoy!

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Ingredients

• Chicken

• 2 Chicken breasts

• Filling

• 1 can cream of celery soup (10 oz)

• 1 can cream of potato soup (10 oz) 

• 1 can mixed vegetables, drained (15 oz)

• 2 cups cooked diced chicken*

• ½ cup milk/chicken broth**

• ½ tsp dried thyme

• Fresh ground pepper

• Crust

• 2 9-inch frozen pie crusts, thawed

• 1 egg yolk for brushing crust

*In advance, I cook 2 bone-in chicken breasts in a 350 degree oven for 45 minutes, let cool, then shred.  Don’t discard the broth.

Before filling, I carefully transferred the raw bottom crust to a pretty dish, just for ya’ll; don’t feel obligated to follow suit; cooks just as well in the disposable frozen pie tins.

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Directions

• In advance, cook 2 chicken breasts in a 350 degree oven for 45 minutes; when cool, shred, and reserve cooking liquid.
• Preheat oven to 375
• Pour off chicken cooking liquid into a measuring cup.  Add enough milk (if necessary) to yield ½ cup**
• Combine filling ingredients in large bowl
• Spoon into bottom pie crust
• Cover with top crust, crimp edges to seal
• Slit top of crust and brush with egg yolk
• Place on baking sheet to catch any drips
• Bake for about 45 minutes.  After 35 minutes, if crust is getting too brown, cover with foil
• Cool 10 minutes and serve.

RECIPE FOR PRINT

Sally Wright’s Chicken Pot Pie

Recipe by Betsy OwensCourse: DinnerDifficulty: Advanced

Servings

8

servings

Prep time

45

minutes

Cooking time

45

minutes

Ingredients

• Filling

• 1 can cream of celery soup (10 oz)

• 1 can cream of potato soup (10 oz) 

• 1 can mixed vegetables, drained (15 oz)

• 2 cups cooked diced chicken*

• ½ cup milk/chicken broth**

• ½ tsp dried thyme

• Fresh ground pepper

• Crust

• 2 9-inch frozen pie crusts, thawed

• 1 egg yolk for brushing crust

Directions

• In advance, cook 2 chicken breasts in a 350 degree oven for 45 minutes; when cool, shred, and reserve cooking liquid.
• Preheat oven to 375
• Pour off chicken cooking liquid into a measuring cup.  Add enough milk (if necessary) to yield ½ cup**
• Combine filling ingredients in large bowl
• Spoon into bottom pie crust
• Cover with top crust, crimp edges to seal
• Slit top of crust and brush with egg yolk
• Place on baking sheet to catch any drips
• Bake for about 45 minutes.  After 35 minutes, if crust is getting too brown, cover with foil
• Cool 10 minutes and serve.

Notes

• * In advance, I cook 2 bone-in chicken breasts in a 350 degree oven for 45 minutes, let cool, then shred. Don’t discard the broth!