Settle in for Chicken Pot Pie 3

This recipe is a winner, I’ve been making it for years and it always hits home.  Now that the weather is cooling off, it’s time to pull it out again.  Seriously, great dinner on a weeknight, great for company, makes you feel warm and fuzzy like mom’s been cooking, pot pie has it all.  Feel free to add more veggies, I’ve added all kinds of things based on the season.  Really you don’t even have to dirty more than one pan, if you have a pan that goes stovetop to oven you can just roll on the crust and keep it in that.   There is no bottom crust, but don’t be sad, as a child I always hated the bottom crust  of those little frozen pot pies, so slimy and weird!!

photo 3

I have such a pan but somehow… I just couldn’t find it.  It’s cute, it was going to be very blogtastic, but somehow I lost a giant pan.

photo 1I’m sure it will turn up, in the mean time I just used my trusty pyrex.  Here’s the bounty of veggies and leftover chicken in the pan before adding the crust.  The recipe uses raw potatoes, but if you have leftover already cooked potatoes you can cut the time in the oven by half!!  That leftover chicken was delicious! Spatchcocked and roasted, I’ll post that recipe soon, so easy.

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Now heres the beauty with the crust on, a homemade pie crust is such a wonderful thing, and so quick and easy.  Honestly its faster than thawing the ones in the freezer section and so much better!!  Make a few and freeze them for the future, in fact make a few pot pies and pull them out on a busy day, it’s a present to yourself!


Chicken Pot Pie with Herb Crust

6 servings


  • 1  cup  all-purpose or whole wheat pastry flour
  • 1/3 cup cold buttermilk
  • 4 Tb  unsalted butter
  • ¼ cup chopped fresh parsley, sage, chives, thyme or other fresh herbs


  • 3  cups  chicken stock
  • 2 1/3  cups  cubed Yukon gold potato (1 pound)
  • 1  cup  sliced carrot
  • 1 diced celery stalk
  • 2 cups sliced mushrooms
  • 1/2  cup  chopped onions
  • 1/2  cup  all-purpose flour
  • 2 cups diced cooked chicken (leftover roasted is great!)
  • 1  cup  frozen green peas
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  dried thyme
  • Dash of black pepper
  • Cooking spray

To prepare crust, lightly spoon 1 cup flour into dry measuring cup; level with a knife.  Combine flour and 1/4 teaspoon salt in a large bowl; cut in butter and herbs with a pastry blender or 2 knives until mixture resembles coarse meal (or use pulses in the food processor). Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, into an oval. Preheat oven to 400°.

To prepare filling,  melt butter in a large nonstick skillet over medium heat. Add onions carrots and celery; cook 3 minutes.  Add mushrooms cook 2-3 more minutes.   Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife.  Add flour to vegetables and sauté briefly to remove raw flour taste.  Add stock, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from heat; cool slightly.

Place dough on top of chicken mixture, pressing to edge of dish.  Cut slits in top of crust to allow steam to escape. Bake at 400° for 45 minutes or until golden. Let stand 10 minutes.

Need more chicken comfort food? How about this?

3 thoughts on “Settle in for Chicken Pot Pie

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