Chicken Pot Pie. . Oh yeah

Ah, good ole Chicken Pot Pie. . . When I think of Chicken Pot Pie, I immediately think of Marie Callender’s. They’re the best, right? When I was younger, I gobbled these things up.  . the frozen ones. .  the ones that are freakin’ 550 calories a pop. But damn, they were delicious.

Now that I am cooking for my family and have two growing young girls, and watching my diet as well (dessert and cookies don’t count) . . I am trying to cook a little healthier. But you don’t think healthy when you think of chicken pot pie right? I mean, come on! Chicken Pot Pie is comfort food. Delicious, rich & creamy, chunky comfort food. . . so when I came across this recipe in Dinner, A Love Story, I knew I had to try it. Jenny does not use any butter or heavy cream at all. You don’t need it, homie! To me, this is down home, wholesome – taking me back to Wally and Beaver’s house- good ole fashioned cooking. Did June ever make chicken pot pie for the kids? I add something a little different to ensure that awesome flaky topping!

Try this recipe and let me know what you think. .  this one, I must say, is better than the Marie Callendar’s chicken pot pie I grew up with .. so, kick back, have a slice or two and don’t worry about the calories. I hope you enjoy!

The Best Chicken Pot Pie

Adapted from Dinner: A Love Story
Makes one 9-inch pie


  • 1 cup chicken broth
  • 1 small potato, peeled and diced (Russet, red or sweet potato)
  • 1 medium carrot, peeled and chopped
  • 1/2 medium onion, chopped
  • Salt and pepper to taste
  • 1/2 cup milk (any kind)
  • 2 tablespoons all-purpose flour
  • 2 cups cooked chicken (rotisserie chicken works best!)
  • 1/2 cup frozen peas
  • 1 store bought 9-inch pie crust
  • Puff pastry (store bought for pie top)
  • 1 egg, lightly beaten

Preheat the oven to 425 degrees.

In a medium saucepan, bring the broth to a boil. Add the chopped potatoes, carrots and onions. Season with salt and pepper. Simmer for about 15 minutes, or until the vegetables are soft.

Meanwhile, in a small bowl, whisk together the milk and flour. When the veggies are soft, slowly add the flour-milk mixture to the pan, stirring until everything thickens. Remove pan from the heat and stir in the chicken and peas.

Add the pie filling to your 9-inch pie plate and cover with your puff pastry. This will create an awesome, flaky crust on top. Cut a few slits on top to allow steam to escape while baking. Using a pastry brush, paint with the egg wash, which will result in a nice golden sheen. This is something you can get the kids to help you with (easy enough).

Bake the pie for 25 to 30 minutes, until the filling looks bubbly inside.

Gorgeous chicken pot pie. .

Check out the chunky filling and flaky crust! YUM.


one more, because it was that delicious.


10 thoughts on “Chicken Pot Pie. . Oh yeah

  1. WHAAAT?! No butter or cream? Amazing! I have a go-to chicken pot pie recipe (this is one of my favourite dishes of all time) but I rarely make it because of the time required and all the fat that makes it so delicious. I am definitely going to make this when the weather cools. I love that it’s healthy(er). Your pot pie is gorgeous and perfect, especially that golden flaky crust.

  2. Dana, sorry about that! When you make a comment on a post, you need to UNCHECK the box at the bottom (or just make sure it’s not checked) that says “Notify me via email when there are other comments” or something like that. I’m so sorry! This is a WordPress thing! Please let me know if that helps!

  3. Just made your chicken pot pie this morning and it turned out beautifully — it didn’t look “perfect” like you see in the stores but it definitely helped give the pie a “homemade” look 🙂 The smell of puff pastry baking in the house was awesome, too! Great tip on getting rotisserie chicken – one chicken was enough to make two pies. I made one for a friend’s family (home visitation), and put the other one in the freezer for another family next wknd (another home visitation). Sadly I didn’t get to eat it though – I’m hoping next wknd’s family will let me eat with them, haha! Thanks for sharing the great recipe, Alice!

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