Chicken Pot Pie

March 14, 2016

Pretty much a yummy (and relatively healthy) comfort food for a chilly day or festive meal for Pi Day! We loved this one.




Chicken Pot Pie

Yield: 9 inch pie dish + 4 small ramekins


  • 2 uncooked pie crusts (homemade or store-bought)
  • Filling:
  • 2 Tbsp unsalted butter
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 1 tsp dried basil
  • 3 cups chicken broth
  • 4 red potatoes, chopped
  • 1/3 cup wheat flour
  • 1/3 cup water
  • 1 cup frozen peas
  • 1 large chicken breast, cooked and diced
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Cook and dice chicken.
  2. Spray a pie dish and then line with one pie crust. Set aside. Preheat oven to 400.
  3. Melt butter in sauce pan over medium heat. Add in carrots, onion and basil and cook for 8 minutes, until tender.
  4. Pour in broth and potato. Bring to a boil. Cover and simmer 10 minutes.
  5. In a small bowl, combine flour and water and whisk together. Return pototo mixture to boil and then add in flour mixture. Cook 1 minute until smooth.
  6. Stir in chicken, peas and s/p. Cook until thickens.
  7. Pour into pie dish or ramekins.
  8. Place top crust over the chicken mixture and seal the ends. Cut slits in the top crust to allow steam to escape.
  9. Gently brush crust with milk.
  10. Bake at 400 for 50 minutes. Let stand 10 minutes. *For ramekins, bake slightly less.

Our favorite pie crust here.

Original recipe adapted from

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