This dish is a great twist from the original chicken pot pie. It’s great comfort food after a long cold day.  It is one of me and my family’s favorite dishes that is super easy and fun to make. It is perfect for a week night dinner because it does not require a lot of time or effort.

Prep time: 10 minutes

Cook time: around 50 minutes

Servings: 6


  • 2 large chicken breasts
  • 3 carrots diced
  • 1 ½ cups of frozen peas
  • 1 pound of small baby potatoes halved
  • 2 cups of yellow onion finely chopped
  • 6 cups of chicken stock, preferably homemade
  • 1 ½ sticks of butter
  • 2 chicken bullion cubes
  • ½ a cup of heavy cream
  • parsley
  • crackers preferably Flaky Rosemary Sea Salt Crackers
  • olive oil
  • salt and pepper to taste



Set the oven to 350°

  1. Place the chicken on a sheet pan lined with aluminum foil and rub with olive oil salt and pepper. cook in the oven for 30 – 40 minutes. and let cool
  2. Boil the baby potatoes in a big pot of water until cooked through.
  3. In a medium sauce pan mix the bullion cubes and the chicken stock together on low heat. seat aside.
  4. In a large pot or dutch oven, melt the butter and cook the onions till translucent for 10-15 minutes.
  5. Add in the flour and stir for 2 minutes, once combined add in the chicken stock and let simmer for 2 minutes.
  6. Then add in the salt, pepper, and heavy cream,  carrots, frozen peas, potatoes, and parsley, mix well.
  7. Serve with crackers.

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