Cooking with Jaclyn - Chicken Pot Pie

Featured Meat: Pasture-Raised Chicken Breast

Have you ever wondered what the hype is over pasture-raised chicken? All pasture-raised means is that the chickens are given access to nutrients such as grass, insects, worms, seeds, and grains. Wilders' chickens have access to a nutrient rich diet 24/7, which creates a more nutritious, better tasting, and higher quality final product.

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In today's episode, Jaclyn is making her delicious chicken pot pie.


  • (2) Wilders Chicken Breasts
  • (1/3 cup) Butter
  • (1/2 cup) Sweet Onion, diced
  • (4-6) Celery Stalks, chopped
  • (1/3 cup) All-Purpose Flour
  • (1/2 tsp) Salt
  • (1/4 tsp) Pepper
  • (1 3/4 cups) Chicken Broth
  • (1/2 cup) Milk
  • (2 cups) Peas & Carrots (frozen works great!)
  • (2) Pie crusts


  • To prepare your chicken, place the chicken breasts into a pot of water and bring to a boil.
  • Cover and reduce heat to a simmer.
  • Cook for 15 minutes until the internal temperature is 165 degrees.
  • Place the chicken on a cutting board and let it rest for 5 minutes before shredding.
  • Preheat oven to 450 degrees. 
  • Add one pie crust to the bottom of a 10 inch pie pan.
  • In a pan, melt butter over medium heat. Add onion and celery, cook until tender, stirring continuously.
  • Stir in flour, salt, and pepper until blended. Gradually stir in chicken broth and milk until it begins to thicken.
  • Add chicken and veggies, stir. Remove from heat. Spoon chicken mixture into a crust-lined pan.
  • Top with the second crust, seal, and vent a fun design on top. Cook in a preheated oven for 30 to 40 minutes. 
  • After 15 minutes, cover edges with foil. Let stand for 5 minutes before serving. Enjoy!

Check out our shop for all of your Wagyu and Angus beef, Berkshire pork, and pasture-raised chicken!

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