Chicken Pot Pie

Struggle Meals - "Wrap it Up!"

Prep Time
Cook Time


  • 2 tablespoons unsalted butter
  • 1/2 onion, chopped
  • 2 carrots, chopped
  • 1 cup butternut squash, diced in 1/4 inch cubes
  • Rosemary sprig, leaves removed
  • 1/3 cup flour
  • 2 cups chicken stock
  • 1/2 cup milk
  • 1 cup frozen peas
  • 1/2 teaspoon salt
  • 5 ounces cooked chicken
  • 9 in. store bought pie crust


  1. Preheat oven to 400 degrees.
  2. Heat a large cast iron skillet over medium-high heat and melt the butter. Add the onion, carrots, butternut squash, rosemary, and salt. Cook for 5 to 7 minutes.
  3. Add flour and stir for 1 minute. Slowly add chicken stock and stir to combine. Add milk and simmer for 5 minutes to thicken. Stir in the peas and chicken.
  4. Top mixture with pie crust, pressing the dough around the inside edges of the pan. Make a few slits on the top to allow steam to escape. Bake for 30 minutes or until crust is golden brown. Let sit for 10 minutes before serving.