Pregnant Recipe #1

by Kelsey Norwood

in Food

One thing has been consistent through both of my pregnancies so far – I really get into trying new recipes. I guess I just require more varied and delicious food when I’m pregnant. I know I think about food more. Everytime I go to update my Twitter thing, my first thought is to write something about food – what I’m eating, what I’m thinking about eating, what I want to make, etc. It’s crazy!

Alas, as I am at the end of my second pregnancy, I have many new recipes that have been added to our meal schedule. I love trying a new recipe and wanting to make it again!I have made this first one at least twice in the last month, and it was the first Chicken Pot Pie recipe I’d ever made myself. It is sooo good and not to difficult either.


Pregnant Recipe #1: Chicken Pot Pie


1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

1.      Preheat oven to 425 degrees F (220 degrees C.)
2.     In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.     In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.     Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.     Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.


I like to throw potatoes, broccoli, corn and whatever else I might have in there. The more the merrier! And I usually make everything from scratch, but honestly. Buy the pie crust. It would just be too much work to make it yourself. Enjoy!

{photo from and recipe from}


1 Lindsey May 19, 2009 at 7:19 am

This looks so, so delicious! I was just sitting down to make my meal plan for the rest of the week, and thought I’d check blogs first…I’m so glad I did! I’ve never attempted a pot-pie on my own, but this actually looks simple enough for even me to try, lol! One question…do you just boil the potatoes and whatever else you put in at the same time as the chicken and other veggies?

Thanks again for the recipe!

2 Baba May 19, 2009 at 8:13 am

We love doing this with leftover chicken or turkey. It’s a fast no fuss meal for the whole family.

3 Annette W May 19, 2009 at 8:33 am

This looks good. I rarely make pie crust, but my husband loves when I do for a pie. Dinner is different! haha

I don’t like celery, but suspect that it would be needed, just like in soup. Thank you for sharing.

4 megan loukota January 19, 2010 at 9:18 am

Seriously, making a pie crust is not that hard and taste so much better. I usually have helpers so they are not the prettiest things around but they taste wonderful and are so much better for you. Most commercial pie crust have hydrogenated oils in them, i.e. trans fats. We use whole wheat pastry flour and wheat germ in ours so they have a nutty flavor to them. Instead of regular shortening you can use non-hydrogenated shortening(usually palm oil, a heart healthy monounsaturated oil). My blog has the complete recipe.

5 Emily February 23, 2010 at 8:24 pm

I found this recipe one day when I was searching online and from then on when I am looking for it I always Google “chicken pot pie pregnancy recipe” and it shows up as the first option! It’s so simple but it’s so good. Thanks!

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