top of page


The Ballard House is an incredible place here in Cinco Ranch that provides short term overnight stays to families that are in our area due to a serious medical issue with themselves or a family member. These folks don't have money to afford expensive hotel night's. Proud Pie is excited to be able to cater a nice home cooked meal to these folks every 2nd Thursday of each month. Since we open up our bag of tricks and cook a meal from scratch that we do not offer in our Bakery, we decided to highlight recipes from each of our Ballard House nights and give you the recipes so that you can duplicate the home cooked meals we serve the folks at Ballard House. 


Chicken Pot Pie - Catering trip 06/08/2017

TOTAL TIME: Prep: 70 min. Bake: 50 min. + standing

MAKES: 16 servings


  • 1 cup diced celery

  • 1-3/4 cups diced carrots

  • 1 cup butter, cubed

  • 1 cup diced onion

  • 1 cup all-purpose flour

  • 1-3/4 teaspoons salt

  • 1 teaspoon minced fresh thyme

  • 1 teaspoon minces fresh rosemary

  • 1 teaspoon minced fresh sage

  • 1 tablespoon chopped garlic

  • 3/4 teaspoon pepper

  • 3 cups chicken broth

  • 1.5 cups cream

  • 4 cups cubed cooked chicken breast

  • 1.5 cup frozen peas

  • 2 recipes (double crust) refrigerated pie dough (we prefer butter over shortening recipes)


  1. Preheat oven to 375°.

  2. In a large skillet, heat butter over medium-high heat. Add onion, carrots and celery; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, and mix remove from heat.

  3. Roll out a pastry sheet and place into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Roll remaining pastry (x2); place over filling. Trim, seal and flute edges. Cut slits in tops.

  1. Bake 50-60 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. 
    Yield: 2 potpies (8 servings each).

bottom of page