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Nov 2nd

Chicken Pot Pie

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Looking to use that leftover chicken?
Try Chicken Pot Pie, the ultimate in comfort food.
This one dish wonder is the perfect nourishment for a cold day.


  • ½ cup each diced carrots, onion & celery

  • 3 cups shredded, cooked chicken

  • ¼ cup flour

  • 3 cups chicken broth

  • ¼ cup half & half or light cream

  • 1 egg

  • 2 unbaked, pre-made pie crust

  • 2 tbsp. water

  • ¼ tsp. turmeric

  • Salt, pepper, and thyme to taste


  • Place butter in a large pot over medium-high heat.

  • Sauté carrots, onions and celery in the pre-heated butter until the onions are transparent (about 3 minutes).

  • Mix in the chicken and flour and cook for about a minute.

  • Pour in chicken broth, let simmer and thicken.

  • Once it starts to thicken, add turmeric, salt, pepper and thyme.

  • Add the half and half and continue to let thicken for about 3 minutes. If the mixture is getting too thick, add a bit more broth.

  • Roll out and place pie crust in the bottom of a 2 quart baking dish. Pour in chicken and vegetable filling.

  • Roll out remaining pie crust and lay over the top of the baking dish and filling, pressing the dough to the outside of the baking dish.

  • Place knife slits in the top of the dough.

  • Mix the egg and water together and brush lightly over the outside of the crust.

  • Place the pie on a baking sheet, cover with foil and bake for 15 minutes.

  • Take the foil off the pie and bake for another 20 minutes until the pie is golden brown and slightly bubbling through the knife slits.

  • Take the pie out and let cool for 15 minutes. ENJOY!


(click to download printable pdf)


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