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Grilled Chicken Pot Pie

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What makes this one special? It’s all about the chicken. Grilled for flavor, seared for backup, this technique adds a smoky, golden richness that turns a simple pot pie into a “where did you learn to make this?” moment.

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Ingredients

1 pkg 10 oz frozen peas and carrots
1⁄3 cup butter (5 tbsp + 1 tsp)
1⁄3 cup flour
1⁄2 tsp salt
1⁄4 tsp pepper
1 3⁄4 cup chicken broth (use a good broth - we use Swanson, when not making our own)
2⁄3 cup milk
3 cup cooked chicken cut up into bite-sized pieces (see instructions - our secret is grilling when we can!)
2 each 9" pie crusts

30 mins

Prep Time:

35 mins

Cook Time:

1 hr 5 mins

Total Time:

Tags:

Dinner

6

Servings:

Dinner

Course:

Human

Human or Dog:

Published:

February 5, 2026

Instructions

  1. For the cooked chicken that this recipe calls for, we highly recommend grilling it if you can. We take boneless, skinless chicken breasts, pound them flat with a meat mallet until they’re about ¾ inch thick, then season each side with a little salt and pepper first. If we don’t have time to grill, we sear them on the stove in a cast iron pan with a bit of ghee or avocado oil.
    The goal is that grilled flavor with just a hint of char, but a golden-brown stovetop sear is a close second.
  2. Next, rinse the frozen veggies and set aside.
  3. Set oven to 425 degrees.
  4. Melt butter in 2 qt saucepan over medium heat.
  5. Stir in flour, onion, salt, and pepper.
  6. Cook stirring constantly until bubbly.
  7. Remove from heat.
  8. Stir in broth and milk and heat to boiling, stirring constantly.
  9. Boil and stir for 1 minute.
  10. Stir in chicken and veggies, then remove from heat.
  11. Pour into crust. Put the second crust over the top and then use a fork to press the edges of the top crust onto the bottom crust to seal the pot pie. Using the fork, poke some holes in the top crust for venting.
  12. Bake 35 minutes or until bubbly. Cover crust with strips of aluminum foil or use a pie crust shield like these silicone ones, or like this aluminum one for the first 20 minutes or so to prevent it from crisping up too much! Allow the pot pie to rest for 10 minutes or more before serving so that it firms up a bit.

Pro tip: place foil on the rack below the pie (not right under the pie pan). It will catch any spillover and spare your oven from a saucy surprise.

Notes/Variations

Notes:

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