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Chicken Pot Pie


  • pie crust (pre-made, or make your own)
  • 1/4 cup organic coconut oil
  • 1/3 cup of organic rye flour
  • 1/2 cup organic milk (some dogs do not do well with regular milk.  If your dog cannot have regular milk, you can use another type of milk such as coconut milk, goat’s milk or almond milk).
  • 1/2 cup shredded boiled chicken (you can add more or less if you like)
  • 3/4 cup of chicken broth (save the broth from boiling your chicken)
  • 1/2 cup frozen organic peas and carrots (you can add more or less if you like)


  • Heat oven to 425°F
  • Line a 6″ diameter pie pan with crust
  • In a saucepan, melt coconut oil
  • Stir in flour until well blended
  • Gradually stir in broth and milk, cooking and stirring until bubbly and thickened
  • Stir in chicken and vegetables
  • Remove from heat
  • Spoon chicken mixture into crust-lined pan

  • Top with more pie crust; seal edge, and cut slits into top of crust

  • Bake 30-40 minutes, or until crust is golden brown


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