Pie for Dinner

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Tonight we are enjoying two of my mama’s recipes (she’s the best cook in the world): Chicken Pot Pie for the main course and a version of Eclair Pie for dessert!

There are lots of versions of Chicken Pot Pie out there, but this is basically my favorite ever. And when I made it for Cameron the first time, he fell in love. So, I’d say it’s the best in the world.

Here’s what you’ll need:
1 whole chicken, boiled (or just pick up a cooked rotisserie chicken)
4 eggs
1 can of mixed vegetables
1 can of cream of chicken
3 cups of chicken broth
onion flakes
salt and pepper
1 stick of butter, melted
2 cups of milk
2 cups of flour


1. Boil the chicken! If it’s already boiled/cooked, you can obviously skip this step.

2. Preheat the oven to 350 degrees Fahrenheit (or about 175 Celsius).

3. Boil your 4 eggs.

4. While the eggs are boiling, pull apart your chicken.

5. Once the chicken is pulled, the eggs should be done boiling. You’ll want to peel them. I’m really bad at peeling eggs….

6. Now slice them into little pieces. I use an egg slicer and just turn the egg once.

7. In a big bowl, put the eggs, the can of cream of chicken, the mixed vegetables, onion flakes (just a few sprinkles), salt (a few sprinkles), shredded chicken, and the chicken broth. We make our own broth by boiling the bones for a long time!

8. This is the inside. Now onto the crust! Melt your stick of butter.

9. In a separate bowl, you’ll mix the butter, milk, and flour. That’s the crust.

10. Putting it all together: Pour the innards into a pan (we don’t have a 9×13, so we just use two smaller pans). Then pour the crust on top.

11. Bake at 350 degrees for about an hour!

For the dessert….

For the eclair pie, you’ll need these few items:
1 tub of Cool Whip
1 package of vanilla pudding (and milk to make it into pudding)
1/2 can of chocolate frosting
About 1 sleeve of graham crackers


1. Start by mixing the pudding using the directions on the box.

2. Once it’s pudding-y, mix in the tub of Cool Whip.

3. Now layer! In a pan, put a layer of graham crackers, followed by a layer of the pudding mixture, then more graham crackers, pudding, crackers, pudding, and so on. I suggest making the top layer crackers!

4. Spread some chocolate frosting on top!

5. Fridge it up for about an hour before eating (just so it softens up a little). It lasts and is delicious for at least a week.

I’ve linked up these recipes with the following parties!

The Weekly Creative at The Girl Creative, The 36th Avenue Party, Whatever Goes at Someday Crafts, Be Inspired at Elizabeth & Co, Lovely Blog Hop at A Lil Dash of Diva, and Thursdays are Your Days at 52 Mantels.


4 responses »

  1. I definitely want a piece of that dessert!!!!

    Thank you so much for stopping by and linking this up at Bewitch Me & Titi!

    Hope you are having a

    Cami @ TitiCrafty by Camila

  2. My kids have been asking for Chicken Pie for weeks! Time for me to make it for them – I’m pinning your recipe! Thank you for sharing! 🙂

  3. This looks amazing! YUMMY! Just pinned. Thank you so much for sharing at A Bouquet of Talent last week. So thrilled to have you join the party! So sorry I am late visiting. Hope you are having a wonderful weekend. 🙂

  4. Sounds like a great dinner! The graham cracker eclairs would be great for a summer dessert! Thanks so much for sharing on Busy Monday!


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