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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Delicious Chicken Pot Pie

Updated: Oct 4, 2021

This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.

PREP TIME: 45 minutes

COOK TIME: 50 minutes

TOTAL TIME: 1 hour 35 minutes

SERVINGS: 16 slices


1 cup Potato, diced

1 cup Onion, diced

1 cup Celery, diced

1 cup Carrot, diced

1/3 cup melted Unsalted Butter

1/2 cup All-Purpose Flour

2 cups Chicken Broth

1 cup Half-and-Half

1 teaspoon Salt

1/4 teaspoon Pepper

4 cup Chicken, cooked and chopped

2 top and bottom Pie Crusts (either store bought or your own recipe)


1. Preheat oven to 400 degrees Fahrenheit.

2. Saute onion, celery, carrots and potatoes in unsalted butter for 10 minutes.

3. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.

4. Combine broth and half-and-half.

5. Gradually stir into vegetable mixture.

6. Cook over medium heat stirring constantly until thickened and bubbly.

7. Stir in salt and pepper; add chicken and stir well.

8. Prepare 2 pie dishes by lightly spraying with cooking spray.

9. Add the bottom layer of the pie crust allowing the crust to lap over the edges.

10. Pour the filling into the bottom pie shells, half in each and top with the top pie shell. Use a fork to crimp the crusts shut tightly.

11. Cut slits to allow steam to escape.

12. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

13. Allow to sit to cool for about 15 minutes.

14. Cut each pie into 8 slices and serve hot!

15. Enjoy!

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