• 2 chicken breasts, cut into bite-size chunks
  • olive oil
  • 1 potato
  • 1 sweet potato
  • 1 carrot
  • 1-2 stalks celery
  • 1 clove garlic, minced
  • 1/2 onion, diced
  • 1/2 cup each of peas, green beans, broccoli, or any other veggie you might like to add
  • salt, pepper, crushed red pepper, paprika, thyme, marjoram to taste
  • 1 1/2 cups chicken stock
  • 1 cup milk
  • 4 tablespoons flour


  1. Saute your chicken boobs in a little olive oil with some salt and pepper. Set aside.
  2. In the same pan, with some more olive oil, saute a potato (peeled and chunked), sweet potato (peeled and chunked), bite-size chunks of carrot, celery, garlic and onion for 7 to 10 minutes (you’re not doing 100% of their cooking in this step).
  3. Add some peas, maybe some green beans, and broccoli. Season the whole mixture with salt, pepper, crushed red pepper, paprika (couple of teaspoons), thyme and marjoram (about 1/2 teaspoon each). Add back your chicken.
  4. Preheat oven to 425.
  5. Add chicken stock and milk and sprinkle about 2 tablespoons of flour over it and bring to a boil. It may be thin yet so watch it and probably add another 2 tablespoon of flour. I just sprinkle it over the pan lightly and stir it in. While this is thickening, lay one pie crust in the bottom of your pie plate (don’t prick any holes).
  6. Once the mixture is thick, pour it into the crust, top it with a second crust. Pinch the crusts together real good and make several slits in the top crust. Put the pie plate on top of a baking sheet in case of leakage.
  7. Bake for about 25 minutes or until the top crust is golden delicious.