Grandma Jean's Shredded Chicken Pot Pie

Grandma Jean's Shredded Chicken Pot Pie


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This classic shredded chicken pot pie will be great for any family dinner. This pot pie combines the perfect traditional flavors for a great homemade meal.

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Time needed

15 min preparation + 20-25 min cooking

Serving Size / Yield

6 servings


  • 2 C. cooked, shredded chicken breast
  • 1 lg. carrot, peeled and chopped
  • 1 lg. potato, peeled and cubed
  • 1 stalk celery, chopped
  • 1/2 C. frozen peas, thawed
  • 4 oz. cream cheese
  • 3 Tbs. flour
  • 3 Tbs. butter
  • 1 C. chicken broth
  • 1 pre-made refrigerated pie crust, thawed at room temperature

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Start your baking off by putting all vegetables, except for the peas, into a microwave bowl. Add a little water (a few Tbs). Have a lid loosely over bowl and microwave on high for 5-7 minutes depending on your microwave. You want the vegetables to be almost soft. When done, stir in the cooked, cubed chicken.

In a skillet, melt butter and cream cheese together over medium heat. Add flour and keep stirring to prevent scorching. Allow flour to be cooked for about a minute. Then slowly add chicken broth. Using a whisk, stir until mixture becomes thickened.

Add the sauce to the chicken/vegetable mix and pour into a pie pan.

Cover with refrigerated crust and make 4 slits to allow steam to vent. Cook at 375 degrees for about 20-25 minutes or until crust is browned. 

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