Total Time
Prep 20 mins
Cook 30 mins

This is my mother's recipe with a couple of minor alterations. These pot pies went out to many people in her church when they were sick or lost a loved one -- the perfect comfort food to have at home and/or to share with others.

Ingredients Nutrition


  1. Place 2 pie crusts in oven on 350 degrees for about 7-8 minutes. These will be the bottom of your pot pies.
  2. Meanwhile, in a skillet, saute onion and celery in heated margarine until tender.
  3. Add all other ingredients (except for pie crusts) and mix well.
  4. Remove bottom pie crusts from oven and put half of mixture into each crust.
  5. Place one of the uncooked crusts upside down on top of each mixture. Gently remove aluminum pan from each. Press edges of top and bottom crusts to seal. Cut a few small slits into top of each pie crust.
  6. Put both pies in oven and bake for 30 minutes at 400 degrees or until crust is browned.
  7. Hint: If you want to use fresh carrots and peas, you'll want to saute them in step 2 with the onions and celery to tenderize.
Most Helpful

5 5

This was wonderful. Easy to make. I made mine with fresh carrots. I added extra carrots and peas. Made for Spring Pac 2009

5 5

Was gonna cut this recipe in half for 2 of us but then decided to take one over to the neighbors as well! Made it with fresh carrots, frozen peas, some homemade chicken broth & 2 cups of previously roasted, diced & frozen chicken breasts! Easy to make & very tasty! [Tagged, made & reviewed in All New Zaar Cookbooks Tag]