Twisted Chicken Pot Pie

Chicken Pot Pie with a Twist



Chicken pot pie is one of those staple meals it just brings forth feelings of a warm cozy house that is emanating smells of home cooked meals. Don’t you agree?


This meal actually has an interesting history behind it.



The pot pie originated in the Roman Empire, these pastries were served with various meats inside most of them most of the time with birds.


What I find most interesting of all is they would serve these pies with live birds in them that would fly out when cut into! The Romans always loved that little extra POP.


These fascinating pies made their way into the 16th century with the Britons who began recreating this recipe with birds stuffed with other birds and other random animals stuffed inside other animals (a bit strange how often animals were stuffed into other animals to be cooked). But either way they kept this recipe alive and thus here we are….


In honor of our ancestors vamping up this OLD recipe I decided to give it a go and VAMP this SUCKER UP!


I have added a scrumptious combination of spices that catapult this dish into taste but heaven!



  • 1 box of pie crust
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cup chicken broth. Give or take a little
  • Β½ cup milk
  • 2 chicken breast
  • 12 oz. bag of frozen veggies
  • 2 tbsp. Olive oil
  • Salt, Pepper, Cumin, Garlic, Onion, Chili Powder.


Heat oven to 425 degrees and prepare the pie crusts. Follow the directions on the box to ensure you get the crust set correctly.


Take the chicken breast and cup them in half long ways. Sprinkle the chicken breasts on both side with all the seasonings. Just a thin layer on each side.


Warm up the olive oil on medium heat in a skillet, place the chicken breast in and cook until browned on each side. Pull off and place on a paper towel.


Drop the butter into the same skillet and let it melt down. Once the butter has melted add in the flour and stir around consistently until the flour has cooked down a bit and it starts to look smooth.


Now pour in the milk and stir around until its smooth again.


Slowly pour in the chicken broth and stir constantly until all combined. I’m not gonna lie this is a tedious job having to slowly mix this broth in but it must be done or it just doesn’t mix right if you dump it all in.


Turn down the heat to low. Dash in salt, pepper, and garlic to taste.


Pour in the frozen veggies. (keep the veggies frozen)


Fork shred the chicken breast or use your fingers and toss into the skillet.


Stir to combine and pour into the pie shell. Then top the pie and create a master piece on top or just a couple slits to keep the pie from turning into one big bubble on top.


I am IN LOVE with the cumin in this dish!


Place the pie in the oven for 30-40 minutes.

If it’s not quite done by 30 minutes pop out the pie and cover the edges with foil to they don’t burn.


Once it’s nice and browned on top remove and let stand for 5-10 minutes.


With the kiddos and the pickiness that ensues from their tiny souls I make sure they have a dish that has no temperature what so ever! So, I cut out there pieces first so it has EXTRA time to cool down.


I hope you enjoy this Chicken Pot Pie w/ a Twist πŸ™‚


Love Ally ❀


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