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Chicken Pot Pie - 5/5

When you find a dish that all 4 of your children will kind of keep it in rotation forevermore. I give you - the Chicken Pot Pie...Amy Poppins style.

I've tried, modified and have a solid grasp on this timeless classic. You can either roast your own young fryer chicken (I prefer this way) OR you can snag a rotisserie bird at your local grocery store. Either way - this hot, comforting dish will be sure to please.

Prep Time | 15 minutes Cooking time | 25 minutes

Preheat oven to 400 degrees.

- 4 TBLS Butter

- 1/2 diced onions

- 1 C diced carrots

- 1/2 C diced celery

- 1/4 C flour

- Shredded chicken (or turkey) approx. 4 cups

- 1 tsp turmeric

-* I like to add a dash of nutmeg and 2 dashes of garlic powder

- Salt and pepper to taste

- 1 TBLS fresh thyme

- 3-4 Cups chicken broth

- 1/3 Heavy cream

- 1 egg (for the crust wash)

- 2 refrigerated pie crusts


Melt butter in a large skillet and toss in the carrots, onions and celery. Coat those veggies in butter and cook down for 3 minutes. Add shredded chicken and mix well, the chicken and veggies need to be friends! Sprinkle in the flour and once combined, add your chicken broth, salt and pepper, turmeric and pinches of nutmeg and garlic powder. Add cream and thyme! It's gonna smell so good! Cook for a few minutes until sauce thickens, add to a large baking dish and prep your surface with flour. Roll out your pie crusts and uniformly cover the mixture. Once set and edges are folded in, add the egg wash and cut small vents in the top.

Bake for 25 minutes.

Once the crust is bubbly and beautifully browned, let stand for 5 minutes before serving.

*You can add frozen or canned corn, peas or any other veggie your family loves.

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