Chicken Pot Pie Recipe

For the life of me I cannot remember where I got this recipe from, but I do know it is the best chicken pot pie that I’ve ever eaten. I have never liked the store bought pot pies, but this one I will make and freeze in individual bowls and have the perfect fix for a quick lunch or meal for the kids. Try it! I bet you’ll like it.

Chicken Pot Pie

Course: Main Course
Cuisine: American
Keyword: chicken, pot pie


  • 4 thighs or breast, cooked and deboned
  • 2 cups chicken broth
  • 1 can cream of chicken soup
  • 3-4 potatoes, diced
  • 3-4° carrots, sliced
  • 1 sm. can whole kernel corn
  • 2 boiled eggs, chopped
  • salt and pepper, to taste


  • 1 stick butter, softened
  • 1 cup self-rising flour
  • 1 cup buttermilk



  • Put all ingredients in a 13x9x2 inch pan. Mix until well blended.


  • Combine all ingredients for crust, mix until well blended.
  • Pour over chicken mixture.
  • Bake at 350° for 1 hour or until golden brown. Do not cover.

Corn Casserole Recipe

Several years back at a family gathering my sister-in-law brought a corn casserole to the event. I was never a fan of casseroles, but not wanting to hurt anyone’s feelings by not eating what was brought, I tried it and feel in love. At every family gathering after, if she didn’t bring this, I did as not only did I fall in love with it, but my kids did too.

Corn Casserole

Course: Side Dish
Cuisine: American


  • 1-16 oz can creamed corn
  • 1-16 oz can whole kernel corn, drained
  • 2 eggs, slightly beaten
  • cups milk
  • ½ cup melted butter
  • 1 box Jiffy Corn Muffin Mix
  • 1 cup shredded cheddar cheese
  • salt and pepper, to taste


  • Mix together.
  • Pour into a greased casserole.
  • Bake at 375° for 45 minutes.
  • When it starts to bubble, stir. As it bakes, stir 1 more time.
  • When almost done, may add more cheese on top and bake until melted.