Chicken Pot Pie

Whether you grew up in the 60s and 70s eating Swanson Pot Pies or not, this recipe is definitely inspired by that ole classic. I will say it is much more delicious and fresh tasting. The difference being the crust of course and the use of fresh vegetables versus frozen and a better quality chicken that’s not rubbery. This is the quintessential comfort food that your guests will love!
Chicken Pot Pie | Dishin' With Darla

The flavor palette is reminiscent of a traditional pot pie. I used a large pie plate for the picture. Next time I would make them individual in small casserole dishes. Frankly, either works great.

I highly recommend you make your own crust. However, the pie crust sheets will work, they just won’t be as great for this dish. Also, a bottom and top crust is best, but you can just do a top crust if you are looking to cut out a carb or two.

You can make this vegetarian as well, using vegetable broth, omitting chicken and adding a few more vegetables.

Mini Chicken Pot Pie | Dishin' With Darla

Feta Dip for Bagels, Sandwiches, Crackers, Crostinis

Serve with a mediterranean meal or fried chicken! Add diced grape tomatoes, fresh basil or dill to change it up a bit.
Prep Time10 mins
Cuisine: Mediterranean
Keyword: Appetizers and Small Plates, Comfort Food, Dressings, Marinades, Sauces, Tapas


  • 1 Cup Good feta, crumbled
  • 2 Cloves Garlic, minced
  • 2 Tsp LIGHT olive oil
  • 1/2 tbsp Cayenne pepper for spicy or half as much for milder
  • 1 tbsp White pepper
  • 3 tbsp freshly squeezed lemon juice
  • 1/4 tbsp Lemon zest


  • Mash together with a fork
  • Blend with a spoon
  • Refrigerate until use.  ENJOY!

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