Homemade Chicken Pot Pie

36 Reviews / 4.7 Average
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Homemade Chicken Pot Pie on 100 Days of #RealFood

Okay, I am not gonna lie – this is not your super quick weeknight kind of recipe. BUT if you were to chop all the veggies, cook and shred the chicken, and make the pie crust dough in advance, I think it could happen on a busy night. And I don’t have to “sell” Chicken Pot Pie….we all know how incredibly delicious it is!

It’s possible though that I do have to talk you out of using convenience ingredients like cans of cream of mushroom soup and packaged pie crust. Trust me, making this dish from scratch in order to avoid highly processed additives like partially hydrogenated oils (i.e. trans fat), artificial dyes, and MSG is so worth it. Not only will it taste amazing, but you’ll feel good about the dish you’re serving your precious family.

My Go-To Frozen Peas: Cascadian Farm

Cascadian Farm Peas on 100 Days of #RealFood

In this recipe I used Cascadian Farm organic frozen peas. It’s no secret that we love some frozen peas in my house and that my daughters will even eat them plain by the handful (still frozen – try it sometime)! So I was excited to learn that Cascadian Farm has some new products hitting the frozen food aisle – frozen kale and Swiss chard. Adding some of those greens would be a fun twist to this classic recipe and also a great addition to just about any lasagna or stuffed shells dish.

Homemade Chicken Pot Pie

Homemade Chicken Pot Pie

I don't have to sell you on Chicken Pot Pie … we all know how incredibly delicious it is! Make it from scratch to avoid highly processed ingredients. Save a little time during the week by prepping everything ahead of time.
36 Reviews / 4.7 Average
Prep Time: 45 mins
Cook Time: 20 mins
Total Time: 1 hr 5 mins
Print Recipe
Servings: 4 people


Pie Filling

  • 4 tablespoons butter
  • ½ cup onion diced
  • 3 carrots diced
  • 3 ribs celery diced
  • 2 cloves garlic minced
  • ½ cup frozen peas no need to defrost – I used Cascadian Farm brand
  • 3 cups chicken shredded and cooked
  • 4 tablespoons whole-wheat flour
  • 3 cups chicken broth
  • 1 cup milk
  • ¾ teaspoon salt
  • ¼ teaspoon pepper or to taste
  • ¼ cup parsley chopped (leaves only)

Pie Crust

  • 1 cup whole-wheat flour + 2 tablespoons, and extra for rolling out the dough
  • ¼ tsp salt
  • ½ cup butter unsalted and cold
  • ¼ cup water plus ice
  • 1 egg beaten with a splash of water


  • Preheat oven to 400 degrees F.
  • In a large sauté pan over medium heat, add 4 tablespoons of the butter. Once heated add the onion, carrots and celery and sauté until it begins to soften, about 4 to 5 minutes. Add the garlic, frozen peas, and chicken (I highly recommend the Best Whole Chicken in a Crockpot recipe for this!) and cook for about 2 more minutes.
  • Sprinkle in the flour and stir just until the flour is almost completely absorbed. You can add a little more butter here if your pan gets too dry.
  • Add the broth and milk and turn heat to high. Bring to a boil then reduce heat and simmer for about 15 to 20 minutes, stirring occasionally, until the mixture thickens to the consistency of a thin gravy.
  • Meanwhile, to make the crust pulse together the flour and salt in the bowl of a food processor fitted with the dough blade. Cut the cold (straight from the fridge) butter into tablespoon-sized chunks. Drop them on top of the flour and turn the machine on until the mixture resembles coarse crumbs. While the machine is still going pour in the ice cold water (cubes removed) until the dough comes together. Roll it out onto a floured surface into a big circle just slightly larger than your round baking dish.
  • Once the chicken mixture has thickened, remove it from the heat and stir in the salt, pepper, and parsley. Pour into a round baking dish and position the dough on top while pinching all along the sides. Brush with the egg and pierce some holes in the top with a fork.
  • Bake on a rimmed baking sheet (it may spill over) until golden brown, about 20 to 25 minutes. Serve warm and enjoy!


Special equipment needed:
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Homemade Chicken Pot Pie
Amount Per Serving
Calories 648 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 26g163%
Cholesterol 169mg56%
Sodium 1068mg46%
Potassium 778mg22%
Carbohydrates 42g14%
Fiber 7g29%
Sugar 8g9%
Protein 22g44%
Vitamin A 9506IU190%
Vitamin C 18mg22%
Calcium 151mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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228 thoughts on “Homemade Chicken Pot Pie”

  1. 5 stars
    As long as I have the chicken already prepared and shredded (one time, I did it all on one day and that was a bit overwhelming).. this dinner actually isn’t too terribly difficult and it’s a family FAVORITE.. Hubby and kids were jumping with excitement when I said I was making it tonight.. that’s a good feeling for me and you! :)

  2. Amy Taylor (comment moderator)

    Hi Donna. Sorry, but we are rarely able to answer recipe questions in real time. Removing the fat is up to you. Lisa does not add water to the broth. :) How did it all turn out?

  3. Have a question. If I’m using my own homemade broth, do you ltake the fat off the top of the broth before you drain it? Also how much water do you mix in with it? Mt granddaughters and I are making all of this tomorrow. Thank you.

  4. 5 stars
    I got a hankering for chicken pot pie so I decided to check on your website. So glad I did! I had everything on hand to make it, but I did cheat with the pie crust (we’re working toward this who food thing). All I have to say is AMAZING! The filling was undeniably delicious!

  5. I made this tonight, sort of… I used an Immaculate brand pie crust that I ran across on clearance and put it on the bottom too, so I took a shortcut. I also added potatoes, which are a chicken pot pie “must” for me! Instead of parsley i seasoned with thyme. Needless to say, I like playing with recipes :)
    It was amazing, though. I will try making the crust next time.

  6. 5 stars
    This recipe definitely takes a little more time, but it was worth it! I was skeptical because my family already has a chicken pot pie recipe that we love…but it includes canned veggies, canned “cream of” soup, and packaged pie crusts (yes, plural!). This one was different, but still DELICIOUS! I will definitely make this one again.

  7. 5 stars
    This chicken pot pie is AMAZING. I have never really been a big fan of chicken pot pie but this dish has changed that. I chopped up the vegetables and made the dough the day before so it was easy to put together. I made the dough in my kitchen aid mixer using the dough hook and the butter did not break up or spread out very easily and the dough seemed like it could have used a little more flour but I left it as is and I am glad I did because it was wonderful and very flaky! Will definitely be putting this dish into rotation. Thanks!

  8. Yummiest chicken pot pie in the history of ever!I did the crust in my KitchenAid mixer, and it was super easy and delicious.I added 1 TBS flour to the filling because it was a little runny, but I did everything else by the recipe. So so so good!

  9. i would like to make it over the weekend and freeze for the week. I saw that you said this is possible but you didn’t say at what point to freeze. Do you assemble it all with crust and freeze to cook later. Or do you assemble and cook and then freeze? Thanks. I am a huge fan of your website and incorporating more and more real food and less and less of the bad stuff every day!

  10. 4 stars
    I have made this a couple of times and found a great way to make it easier / quicker. Instead of the listed veggies I used frozen corn, frozen peas, frozen carrots and even frozen chopped onion (cut way down on prep time) in the dish. I also upped the spices and added some more of my own because my family found it a little lacking the first time I made it. This dish is now super easy and my whole family will eat it (husband, 1 yr old and 4 yr old) without complaints – WIN! Thanks for the great recipe.

    1. Amy Taylor (comment moderator)

      Hello Amber. Almond flour typically cannot be subbed 1:1 for whole wheat flour. It would be an experiment, for sure. ;)

  11. This recipe was delicious and simple if you just follow the directions! I am new to real food and cooking in general because I just don’t really like cooking. in the past, I’ve made pot pies using canned chicken, cream of chicken soup, and premade crusts. Well, I was inspired! I used the best chicken in a crockpot per the suggestion and used chicken breasts instead of a whole chicken. I used King Arthur white whole wheat flour and I left out the celery (husband’s picky). I actually loved making the pie crust so much that I made a bottom crust and top crust (I made the crust beforehand and refrigerated it then baked the bottom crust while I was making the filling). The only other change is that I added extra flour to the filling like others. My husband and I both raved about this chicken pot pie all evening and will make it again for company!

  12. Nice flavor! We really enjoyed this dish. I tripled the sauce, but next time will only double as it was too sweet with that much extra sauce. I did add a bit more garlic and used pineapple juice instead of apple juice.

  13. I made this over the weekend, as it was okay, I felt as though it was missing something. Any way to make this taste better? I feel as though there are herbs missing or something lacking. Any suggestions?

    1. Amy Taylor (comment moderator)

      Hello Danielle. You can go heavier on the listed spices or add any spice combination that you feel you would like.

  14. Have made this twice now and my family loves it. It is more work so this time using my leftover turkey and turkey broth I one and a thirded the recipe and one and a halfed the crust recipe. This made two deep dish pie dishes for us and I will freeze one for a future meal. One pie feeds my family of six with not a crumb left! Being able to freeze one with little more effort makes making this totally worth it.

    The first time my husband saw this he asked for ketchup saying he’d need lots to get it down, remember yucky cheap ones from his childhood. He was pleasantly surprised at how yummy this was and he didn’t use a speck of ketchup! My daughter had three helpings and asked if I could make this more often. It’s a keeper! Thanks Lisa. You rock!

  15. This recipe is delicious! I tried it and instead of making the crust, I served it over your whole wheat biscuits which worked great. I’m wondering if you have any suggestions of how to convert this to the slow cooker. I usually make my chicken pot pie with the cream of chicken soup in the crock pot and then pour over biscuits, clearly the shortcut method but it works for us. Any ideas of how to make a supplemental sauce for the crock pot that is real food friendly?

  16. 5 stars
    Made this today. It was so delicious. I don’t think that I have ever had a real homemade pot pie before. The bar has been raised.

  17. Nice flavor! We really enjoyed this dish. I tripled the sauce, but next time will only double as it was too sweet with that much extra sauce. I did add a bit more garlic and used pineapple juice instead of apple juice.

  18. 5 stars
    Delicious! I used this recipe to finish up our Thanksgiving turkey and to be honest my husband wasn’t too excited to have pot pie for dinner because he wasn’t a fan of pot pie. When he ate this, he was so grateful and appreciative! For days he kept telling me how good it was! It was a total success! Thank you for the recipe! =)

  19. I just finished making the filling for this and when I tasted it I cried a little it was so delicious. I used your ‘whole chicken in a crock pot’ recipe (my go-to recipe for roast chicken) and did the overnight chicken stock specifically for this pie, and also added a potato to help with the thickening process. It’s a few hours until supper time so instead of baking it early I rolled out the dough to size then folded it in quarters and put it in the fridge wrapped in parchment paper until I’m ready to put it all together. I figure this will allow my filling to thicken further as it cools, and I’ll still be able to warm it through before putting the crust on to save cooking time. I can’t wait to dig in, this is going to be spectacular. :)

  20. I don’t have a food processor, so instead I made whole wheat biscuits and the filling to put over top. Yum!!! Kind of a chicken ala king version (in this case, leftover Thanksgiving turkey). It was still a pretty quick delicious, filling and wholesome dinner, especially great on a chilly day.

  21. 4 stars
    This was really tasty. But it didn’t thicken enough. Next time I’ll add another Tbsp flour as others have suggested.

    One other thing. When I put the crust on top of the filling (which was still hot from simmering on the stove), the crust melted. Actually it was the butter in it that melted but since that is a big part of what was holding it together, the part that was over the center of the pie opened up a big hole. Am I the only person that experienced this? What could I have done to prevent it?

    1. Amy Taylor (comment moderator)

      Hi Beverly. Sounds like something went wrong with the crust. It should not have disintegrated. Did you follow the steps closely? Crusts can be fussy.

  22. If you wanted to make this to freeze it, would you bake it beforehand or put it in the freezer before baking it and with the uncooked dough on top?

  23. This week Niaterra covers “GMOs: Are Genetically Modified Organisms Safe for Humans?”

    We’d love for you to review what we’ve put together and share any of your own articles to it — especially to support the side that best supports your views — Please check out the Nia here http://bit.ly/1s3CnFQ and add your posts and articles!

    Also, please let me know about any thoughts or suggestions you might have. I look forward to hearing from you.

    Of course, if you like what you see, please share it!

  24. 4 stars
    Made this tonight and I confess this is my first time making a crust from scratch (I may attempt homemade pie crusts this Thanksgiving, it’s not as hard as I always thought!). We all enjoyed it! My only problem was my gravy didn’t thicken. I will try it again and add a little more flour next time. My son helped me with the chopping and cooking, so hanging out with him was worth the extra time on this dish.

  25. 5 stars
    Just made this for dinner and it was so yummy! My only suggestion is to add an extra tablespoon of flour as the filling could have been a little thicker. Other than that the flavor was amazing and the crust was spot on. My hubby, who for some odd reason is not a huge fan of crusts (he will eat all the filling out of a pie and leave the crust!) said this was the best crust he’s ever had in a pot pie and ate it all! Thanks for another winner!

  26. 5 stars
    My son has a dairy allergy so I made this with a non-dairy butter alternative (earth balance) and almond milk. It turned out great. The whole family loved it.

  27. Loved this! This took me a little over an hour from start to finish and I used leftover rotisserie chicken from Whole Foods and ended up making chicken stock on the stove top with the bones since I did not have any on hand. Oh, I also forgot the milk but the filling ended up thick anyway. I think I put the frozen veggies in there to soon because after it backed they came out a little softer than I’d like but I’ll remember that for next time. Wonderful recipe and yes it did take a while but soooooo worth it!

    I also did not have a food processor and ended up using my Ninja chopper….worked perfectly fine.

  28. Hello Lisa! I’m so excited to make this recipe! My family is gluten and dairy free so I wanted to find out if we could substitute coconut milk for the milk and almond or coconut flour for the whole wheat flour.


    1. Amy Taylor (comment moderator)

      Hi there. You can definitely switch out the milks but the flours cannot be exchanged one to one. It would need some experimentation and we haven’t tried.

  29. This recipe is yummy. My son loved it.
    Would it work at all as a fish pie if I switched the chicken for white fish? or do you have a fish pie recipe please? always looking for ways to get in the omegas:-)
    Love your fishcake recipe from your cookbook by the way….. Thank you

  30. I made this tonight and my family absolutely loved it! I always feel good when my family loves the dinner I make them. Keep the recipes coming! I made your pumpkin muffins today too! Yum!

  31. 5 stars
    Delicious! Cut recipe in half bc low on chicken and kept crust recipe same so I could cheat and have crust on top and bottom ;)

  32. Perfect timing! Chicken was really cheap at the grocery store this week so I picked up a couple. I’ve been wanting to make a CPP, but couldn’t bring myself to buy the can of cream of chicken soup. my recipe calls for!

  33. 5 stars
    omg! Made this for dinner tonight and it was delicious! Because of another comment I used 5 T of flour for thickening and it was perfect! Also used white whole wheat flour. I made everything in the morning and left the crust in a ball. Heated up the filling and rolled out the crust before putting it in the oven. Worked like a dream. Took a little more elbow grease to roll the crust.
    I will be making this on a regular basis! Thx soooo much for the recipe.

  34. 5 stars
    I made this Gluten Free by mixing 3T cornstarch into the cold milk and then adding it to the chicken and vegetables after I added the chicken broth and brought that to a simmer.

    The corn starch will dissolve nicely in the cold milk and thicken in the hot broth. (you can do the same with Arrowroot if you prefer) Then I topped them with grated potatoes

  35. How could I make this crust gluten free without using processed gf bisquick for the pie crust. My daughter requires a gluten free diet.

  36. 5 stars
    Delicious! I just received this recipe in my email today and had all the ingredients on hand. We just had it for dinner. It was a hit with the whole family!

  37. 5 stars
    I made this tonight, and while it took some time like other people said it might, it was TOTALLY worth it. I followed the recipe exactly, and I used the whole chicken in the crockpot. Even my 4-year-old enjoyed it (which is saying A LOT!). The filling came out a little soupy but it may have been because I didn’t cook it long enough… or maybe it just needed one more tablespoon of whole wheat flour. Anyway, thanks for sharing… I will definitely make this again!
    P.S. This is officially my first comment on a blog! WOW! :)

  38. Yes! My kids love frozen peas (still frozen) too. I ate them as a kid (still do). Other moms look at us funny but when they see their kids chowing down on our peas, they often start using them as snacks too.

    1. Amy Taylor (comment moderator)

      Hi Annette. We do not provide nutrition information on our recipes because our focus is on helping people make the switch to real food and not so much on numbers. We practice portion control and find that real food is far more satisfying than the chemical- laden, nutrient poor processed stuff. These posts help explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/ and https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/.

  39. Thank you for this! I’ve made homemade chicken pot pie for years and it’s a family favorite. The only processed ingredient is the premade pie crust. I’ve been wondering how to make over my recipe and this is perfect timing!

  40. Best chicken pot pie ever! Hands down. I just made it in the morning for dinner (late night today) and I had to do all I could to not have it for breakfast (haven’t put crust on it or baked it). :) I added thyme because I think everything with onion, carrot and celery MUST have thyme. AMAZING! Thanks! :)

  41. I saw a comment earlier about a dairy free option for the milk, but I didn’t see a response. I have coconut milk and almond milk. Is there a way to substitute these without sacrificing the thickness of the filling? Thanks! I love chicken pot pie and can’t wait to try this!

    1. Amy Taylor (comment moderator)

      Hi Makenzie. We’ve not tried this with a milk substitute yet but I almost always sub almond milk for cows milk in Lisa’s recipes. I’ve never had one fail. :)

  42. I made this tonight and loved it! We replaced the celery with frozen corn, but otherwise followed the recipe. We had some trouble with getting the filling to thicken but it was still delicious. Also in my haste to get it in the oven (my babies were starving!) I forgot to put the egg wash on the crust. Didn’t matter, though, because it was still delicious. We are just beginning to cut processed food out of our diet and are making small changes as we go. I am so happy this turned out so well and was easy to make.

  43. Frustrated to see a 1 star review of a RECIPE for reasons having nothing to do with the recipe. Leave a comment, but don’t give a bad rating for a recipe you’ve never tried. :(

    1. That was an error. Accidentally hit the one star when I was trying to submit my comment and it wouldn’t let me un-star it. I have no opinion on the recipe.

  44. 1 star
    Cascadian Farms, really? Yes that brand might be organic but they are owned by General Mills who is a major supporter of GMOs and convential agriculture practices. I understand you have to advertise for sponsors to support this site but what happened to the site supporting small, independent sites like Mighty Nest, Fresh 20, and Branch Basics? More than disappointed in this.

    1. Amanda, is your rating for the recipe and how it tasted, or your disappointment in the use of Cascadian Farms peas. I’m just trying to decide if this recipe is worth trying and wondered about the one star rating. Thanks!

  45. I am going to try this recipe this week. Also, I tried your best whole chicken recipe with split chicken breast in the crock pot. They came out amazing. I cooked 6 breasts, and I was able to still make the stock, and freeze the left over shredded chicken for quick use for recipes such as this one.

  46. This is great recipe. I cook chicken pot pie often and used the whole wheat pastry flour for double crust. I got smoked chicken from the farm and the pie turned out divine. Thank you for all great recipes.

  47. I can’t wait to try this! On a side note, I love your pictures. I see so many recipes that call for whole grain flour, but it’s clear that they used white flour in the picture. Thanks for showing the real thing!

    1. I agree. It’s nice to see real pics of real food. And Lisa, this is not an insult, I like how the food doesn’t always look “picture perfect.”

  48. My son has a dairy allergy. Do you think this would work with almond milk or would it not get as thick as it needs to get? We already use a butter substitute so no problem there.

    1. I’ve made pot pie, white sauces, etc. successfully using unsweetened almond milk. May take a little longer to thicken, but it works and tastes good.

  49. This looks yummy! I haven’t made chicken pot pie in years, and this recipe is healthier than my old one…Thanks! I was also wondering if the pie crust recipe would be a good recipe for fruit pies..thinking ahead for Thanksgiving. I used to buy the Pilsbury premade, but I don’t want to do that any longer.

  50. This looks delicious! I’ve never tried making a pot pie before, but will have to add it to my list of things to make. I love Cascadian Farms products! :-)

  51. I have all the ingredients on hand for this!! But I don’t have a food processor with a pastry blade or a pastry cutter (can you tell I don’t bake much? Lol) is there another method? Hand mixer? Good old fashioned elbow grease and a fork? Thanks for any insight! -Kate

  52. Do you have a way to make it so that there is dough in the bottom of the dish as well? Would you be able to make another batch of the pie crust, place it in the dish, and cook it before adding the filling and top crust?

    This sounds delicious though!

  53. I’m also curious to know how this might freeze. Would you suggest freezing before putting it in the oven? Or brown it and then freeze it?

    1. Amy Taylor (comment moderator)

      Hi Paula. You could do it either way. I typically cook first, to cut down on cook time later on. ~Amy

  54. Have you tried freezing this? I’ve made homemade chicken pot pie and frozen it before, but this was before I learned about eating real foods so I’m not sure how this dough/filling would thaw. Looks amazing!

  55. That looks so good! I was just thinking the other day that I’d love a good chicken pot pie recipe without all the junk.
    One question. (I’m a real food ‘newbie’) When you say you add flour to thicken the filling, is that white flour or wheat? Why not use cornstarch? What’s the difference? (I thought cornstarch was better than using flour) Sure would love your help on this! :)

  56. Looks delicious :)
    I find that cooking “clean” or real food meals typically requires a little more time in the kitchen. But, you get to decide how much time and when. So if you don’t have time on a weeknight to make a yummy pot pie, is there time one weekend a month to make 4 and freeze them? (I’m thinking these would freeze well…). There’s almost always a way to eat well, you just have to figure out what works best for you and your fam. Like Lisa said, it’s worth it :)

  57. It is time consuming to make, but my kids love it so I make it anyway. It’s so much healthier than a restaurant or store brought pot pie. I usually cook the chicken the day before and make the pot pie on the weekend when I have more time to devote to dinner. I’m going to try this version this weekend…looks good!

  58. This looks so yummy, but time consuming. I wish someone would make them, freeze them, and sell them at a grocery store like Whole Foods or the like.

  59. I love what you do but please be aware that Cascadian Farm is owned by General Mills, which has contributed $520,000 to defeat labeling food containing GMO’s. American’s have a right to know what is in their food. Organic or not they have betrayed their customers.

    1. Yes, I am aware and as I’ve stated before I don’t buy products based on the political moves of parent companies. I instead make product selections based on the ingredients and the frozen peas have one ingredient – peas, of course.

      1. Just saw this after posting at the end: again, this sponsorship feels very off base for the spirit of the blog. I get it if you don’t want to be political. But you collaborate with Food Babe fairly regularly and she’s certainly active when it comes to food politics. Your husband has written a blog discussing GMOs and their potential dangers. You’ve interviewed people like Michael Moss and Robyn O’Brien who’s books have spoken against the same corporate food policies that General Mills is all about.
        In your blog you regularly advise people to eat organic and local whenever possible. So why support a company that spends millions to limit what the organic industry can do? Forget GMOs for a minute, one of the bills that General Mills spent the most money lobbying for was the Farm Bill Extension which gave more subsidies to commodity crops. These policies make it that much harder for the small organic farmer to compete anywhere other than the local farmers market.
        I think it’s safe to say that General Mills continues to produce Cascadian Farms products for one reason: to attract that shopper who thinks they are making a better choice by buying the organic option when in reality the majority of the profits from the organic products go to work against the organic farmer.
        You say that part of what turned you towards real food was Michael Pollan’s writings. Well one of the things he writes about is “vote with your fork.” Choosing Cascadian Farms (or Muir Glen, or Larabar, etc) certainly doesn’t “vote” very loudly.

      2. Amanda, thanks for bringing this to light. I just learned a couple of days ago that “organic” doesn’t necessarily mean non-GMO. This greatly disturbed me. I guess by nature, it seems that if it is organic, it should not be genetically modified – aren’t those two mutually exclusive ideas???? So I feel frustrated and duped. How in the world can I keep GMOs out of our diet when nothing is as it seems? It is very defeating.

        Lisa – you are in a tough spot. You have become the spokeswoman for all things organic and whole. That tends to make you a target for people looking for your weak spot. I don’t know why we as a culture do that. It’s awful. You seem to do a good job of letting the angry folks roll off your back. So I don’t want to be one of the angry mob shaking a fist at a very well-intentioned post. However, it does seem Amanda makes a good argument that it is a conflict of interest to preach against GMOs and then openly support GMO products (if I’m understanding the argument correctly – that Cascadian Farms organic peas are GMO???). I hope you’ll reconsider your position.

        I love chicken pot pie and always make the ingredients with whole foods. But I was guilty of buying the crust because I was afraid of making my own. Using the food processor makes it very approachable, so thank you. Looking forward to having this soon!

      3. Jennie,
        Cascadian Farm peas are not GMO, at least not to my knowledge. And my understanding of current regulations is that anything labeled as organic is required to be free of GMOs.
        My disappointment is more due to the fact that 100Days has accept sponsorship from and therefore is promoting a company that, in reality, doesn’t really support organic practices. And they (General Mills) certainly aren’t supportive of a real food, unprocessed diet.

    2. Why would you support any of the GMO labeling bills? As far as I can tell, they are going to be useless anyways. Those people concerned about GMOs won’t profit from the labeling because the Bills contain too many exceptions. And those people not concerned about GMOs won’t be too eager to pay the bill (GMO labeling is not going to be for free). Is it really about the right to know or is it about driving GMOs out of the country?

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