M’organic Chicken Pot Pie

When I had my 4th child some friends arranged to bring dinners over to our house every Thursday.  It was so great while it lasted (almost enough to make me want to have another child — just kidding, honey!)  and, in addition to some yummy meals, I got a bunch of amazing recipes.  My friend Sarah brought this chicken pot pie and I loved it for 3 reasons:  it was delicious, she cut the top crust into an “L” for Liam’s name, and she brought 2 pies – one to eat, one to freeze.

PicMonkey Collage

Liam is now 4 years old and I’ve probably made this recipe 50 times since then.  Another reason to love it — it’s a perfect M’organic Meal!   This recipe makes two pies using mostly organic ingredients for only $20.06.  That’s only $10.03 for each dinner for four!

I hope you enjoy it as much as we have 🙂

M’organic Chicken Pot Pie
Prep time:
Cook time:
Total time:
Serves: 8-10
  • 1 lb. chicken breasts
  • 1 T olive oil
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup white whole wheat flour
  • 1/2 t salt
  • 1/4 t pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 1 carrot, chopped
  • 1/2 medium zucchini, chopped
  • 1 can black beans, rinsed and drained
  • 1 cup corn (frozen is fine)
  • 1 -1.5 cups shelled edamame (or peas)
  • 1 cup shredded cheese (we use cheddar, but you can use what you like)
  • 1 pkg whole wheat pie crust, 2 per pkg. If you want crust on the top and bottom of each pie you’ll need 2 pkgs. (I like Wholly Wholesome organic shells)
  1. Heat oven to 425 degrees F.
  2. Take crusts out of the freezer in order to come closer to room temp while you cook.
  3. Sprinkle the chicken breasts with salt and pepper.
  4. Heat olive oil in a skillet and cook the chicken breasts until done.
  5. Chop into bite sized pieces and set aside.
  6. In a medium saucepan, melt butter over medium heat. Add the chopped onion and cook, stirring frequently, until tender.
  7. Stir in flour, salt and pepper until well blended.
  8. Gradually stir in broth and milk.
  9. After about 30 seconds throw in the carrots and zucchini.
  10. Cook and stir until bubbled and thickened.
  11. Meanwhile, mix the chicken and corn, edamame, and beans in a large bowl.
  12. Pour the bubbly and thickened sauce with the carrots and zucchini into the bowl and fold together.
  13. Stir in the cheese.
  14. Spoon the chicken mixture into two pie pans.
  15. Roll out the crust and top each pan. Cut slits for ventilation and seal edge and flute.
  16. Bake for approximately 40 minutes.
Amount for recipe
Price per package
Cost per Meal
chicken breast (organic)1 lb.6.99/lb. (Trader Joes)6.99no
chicken broth or stock (organic)1 3/4 cups2.00/ 32 oz..87yes
milk (organic)1/2 cup3.69 / half gallon.23yes
white wheat flour (organic)1/3 cup7.95 (bag for King Arthur brand).14yes
butter (organic)1/3 cup4.00/lb..66yes
yellow onion1/3 cup chopped2.99/5 lb.bag.15yes
black beans (organic)1 can1.191.19no
2 carrots21.99/bag.50yes
corn - organic1 cup1.79/1 lb. Trader Joes.54yes
edamame1-1.5 cups1.69/ 16 oz. bag Trader Joes.84yes
zucchini1/2 medium3.29/lb. (about 3) at Trader Joes.55yes
cheddar cheese (organic)1 cup5.993.00yes
whole wheat crust (organic)1 pkg (2 crusts)4.40/pkg (Wholly Wholesome brand)4.40no


This entry was posted in $20 Meals, dinner, kid approved, Morganic Meals.

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