Welcome to my very first Tasty Thursday Post! Every other Thursday I’m going to be posting a new recipe. Either a recipe I’ve created or one I’ve found and tried. Today’s featured recipe I like to call, Jaz’s almost homemade chicken pot pie (hold the peas please).

As a busy mom of four, I’m always looking for recipes I can make quickly during the week. After work the only thing I’m thinking about is taking off my bra and laying in my bed, but what kind of parent would I be if I didn’t feed my children? 😂

Fun fact, I’m black. I don’t measure, nor do I watch cook times so this is my first attempt at writing out one of my go-to recipes. I found this saying online and it describes me perfectly when cooking. Black people don’t measure seasonings. We just sprinkle & shake until we hear the the spirits of our ancestors whisper “enough my child”. ~ Unknown

Disclaimer: I am not a chef! I am a home cook who loves to eat and make tasty food for my family.

Here’s what you’ll need:


1 store bought cooked rotisserie chicken

3 carrots

3 celery sticks

1 small yellow onion

1-2 garlic cloves minced

I tsp olive oil

1 pat of butter

2 cans of cream of potato soup

1 box of pie crust (2 in the box)

Prep work

Dice carrots, onions, and celery before you begin

Preheat oven 400 degrees



Step 1: Remove skin from chicken and shred with two forks or your hands. Put in a bowl. And sit aside

Step 2: Place 1 pie crust in the bottom of a 9.5 inch pan and precook in 400 degree oven until golden brown. It will buckle but it will be fine. Sit and let cool.

Step 3: Add 1 tbs of olive oil and a pat of butter to a nonstick skillet using medium high heat. Once butter is melted. add minced garlic to the skillet. Once garlic becomes fragrant, about 10 seconds (be careful not to burn the garlic, it gets bitter), then add diced vegetables. Sauté until soft and tender.

Now it’s time to assemble and cook!

Step 4: To your bowl of shredded chicken, add sautéed vegetables and 2 cans of cream of potato soup. Stir to combine. If it looks dry, don’t worry about it, the soup will make a nice gravy. Pour mixture into cooked pie shell. It will most likely be a mound and appear to be too much, it won’t be. Place second, uncooked, pie crust on top and cinch sides with the cooked bottom crust completely covering the filling. Make 6 small slits in the top crust and place in oven.

Cook until golden brown, about 20 min. Watch it. Remove, let cool a bit, cut, serve, and enjoy. I like to pair mine with a nice green salad. This can feed 4 adults easily.


Try it and let me know how it turns out!

Photo Cred: Google

Until next time…❤️


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