Chicken Pot Pie and a walk with Lucy!

It was a beautiful day and Lucy and I definitely had a walk on our minds.  So I whipped up a quick Chicken Pot Pie and hit the road.

Walking for Lucy is more about smelling the ground and checking things out but  we still got a brisk walk in while the Chicken Pot Pie was cooking up! Getting in a bit of exercise while dinner is cooking helps Lucy and I keep fit.

This Chicken Pot Pie is loaded with chicken breast and well-balanced with colorful veggies!

Chicken Pot Pie and a Walk with Lucy!

Category: Find Your Fun, Main Dishes, Traditional Recipes


  • Serves: 6 {recipe not fodmap friendly}
  • 2 tablespoons olive oil
  • ½ pound sliced mushrooms
  • 1 cup frozen peas
  • 4-5 chopped carrots or 1-½ -cup baby carrots pre-washed, cut in bite-size pieces
  • 2 green onions/scallion chopped if you have them
  • 1 rotisserie chicken- all meat removed and cut into bite size chunk (or about 2 -3 cups cooked chicken meat)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1,14.5 oz. can reduced sodium chicken broth
  • ¼ cup 1% milk
  • 1 teaspoon dried tarragon
  • Salt and pepper, to taste
  • 1 sheet Pepperidge Farm Puff Pastry, found in freezer section, defrosted
  • 1 tablespoon butter, melted


  1. Preheat oven to 350 degrees.
  2. In large skillet over medium heat, add oil, mushrooms and carrots and cook for about 3-4 minutes, stirring occasionally, pour off excess liquid.
  3. While veggies are cooking, toss chicken into 9 x 13 casserole dish.
  4. Add cooked veggies to chicken and add in frozen peas.
  5. In same skillet, add 2 tablespoons butter over medium heat until melted, then add flour, and stir to blend. Slowly add chicken broth. Using a whisk or folk, blend while the sauce thickens. Add milk and tarragon and continue to stir. Cook until sauce is consistency of gravy. Add to casserole dish and blend well with chicken and veggies.
  6. Spread out puff pastry over casserole, cutting as necessary to cover mixture. Brush top of crust with melted butter and place in oven.
  7. Bake for about 30-40 hour-until top is light brown and crispy.