Chicken Pot Pie

   One of our favorite parts about the weather getting colder, is the warm comfort foods. While we love a good apple pie or pumpkin pie, one of our favorites is a classic Chicken Pot Pie. Check out our recipe below— and remember, you can pick up most of these ingredients at Roma’s! 




1 cup corn

1 cup of peas 

½ cup of diced carrots

½ cup chopped onion

¼ cup of butter

⅓ cup all purpose flour 

½ tsp salt

¼ tsp ground sage

⅛ tsp pepper

2 cups of water 

¾ cup of milk 

1 tbsp chicken bouillon

3 cups of cooked cubed chicken 

¼ cup parsley 

2 double pie crusts




  1. Boil fresh vegetables until tender. If you’re using frozen vegetables, prepare per the bag descriptions, so that they are softened and thawed out. 
  2. In a pan cook your onion in ¼ cup of butter until softened and semi-translucent. 
  3. Stir in your flour, salt, sage, and pepper. Next all together add in water, milk, and chicken bouillon. Cook until thick and once it bubbles, stir for a couple minutes. 
  4. Add in your drained cooked vegetables, chicken, and parsley. Heat until it is bubbling. 
  5. Place one of your double crust into a round baking dish. Trim crust so it fits the rim. 
  6.  Add in your chicken mixture. Then place your other double pie crust on top of the filling. Trim the top crust, and cut a few slits in it. 
  7. Bake in the oven at 450 degrees for about 11 minutes. Once the crust is a nice golden brown it is ready to be taken out. Let cool, serve and enjoy!



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