Ivy House Chicken Pot Pie


  • 2 chicken breasts
  • 4 cups water
  • 3 Tbsp Better than Bouillon
  • 1 large potato, cubed
  • 1 large carrot cubed
  • 1/2 tsp seasoned pepper
  • 1 can mixed vegetables
  • 1 can mushrooms
  • 3/4 cup water
  • 1/2 cup cornstarch


Cook chicken breasts and pull apart. Mix water with Better than Bouillon. Put chicken in broth and add potato, carrot and pepper. Cook until vegetables are soft. Add 1 can mixed vegetables and 1 small can mushrooms. Thicken with water and cornstarch.

Make pie crust or you may buy one already made. Line the bottom of a 10 inch pie pan with pie crust and pour in your chicken mixture. Add a crust on top and crimp edges. Bake at 350 degrees for 30 minutes or until golden brown.

Makes 4

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