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Chicken Pot Pie


  • Filling: 4 pounds cooked, diced chicken (I use breast, but any parts are great)
  • 4 carrots peeled and diced
  • 2 zucchini, diced
  • 2 c of frozen green beans
  • 10 tbsp butter
  • 2 med. onion
  • 4 tbsp cornstarch or arrowroot powder
  • 2 c chicken broth
  • 2 c milk or coconut milk
  • ½ c Cognac or dry white wine (optional but very tasty if used)
  • 1 teaspoon salt or to taste
  • ¼ tsp freshly ground pepper
  • Crust:
  • 3 c Pamela's baking and pancake mix
  • 4 tbsp canola oil
  • 12 oz plain yogurt, coconut yogurt or whole milk



  1. Preheat oven to 350 degrees F.

  2. Melt the butter in a large saucepan over medium heat and add the onions. Cook until translucent. Add zucchini and carrots. Add the cornstarch or other thickener; cook, stirring constantly for about 2 minutes, and do not let the flour brown.

  3. Add the broth and cook, stirring constantly, until thickened. Stir in the milk and Cognac. Cook over low heat until thick (about 3 minutes).

  4. Stir in the salt, and pepper, and simmer for a minute. Add the chicken and vegetables, mix gently into the cream sauce, and remove from heat. Pour the chicken/vegetable filling into 2 deep 2-quart casserole dishes or one big lodge cast iron pot.

  5. crust:

  6. In a large bowl, mix together the baking mix, the oil and yogurt. Drop the dough on top of the chicken mixture in the baking pan. Place the dish on a baking sheet and bake on the middle rack until the crust is golden, about 30 minutes. Serve immediately. Makes 6 portions.

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