Chicken Pot Pie

This Valentine’s Day, we decided to skip the restaurants and make dinner together at home.  After much contemplation we settled on making a chicken pot pie.  A survey of the internet turned up tons of recipes — Rich Chicken Pot Pie, Moroccan Chicken Pot Pie, and Marshall Field’s Chicken Pot Pie are just a few that I discovered.  None seemed to offer exactly what I was looking for – a family serving size pie with top and bottom crusts.

After consultation with my mom, we settled on a plan.


  • 2 bone-in chicken breasts with skin (about 2 pounds)
  • ground sage
  • salt & pepper
  • 2 9-inch pie crusts (I used Pillsbury refrigerated crusts)
  • 1 shallot, finely diced
  • 1 cup sliced mushrooms
  • 1 large carrots, finely chopped
  • 3 ribs celery, finely chopped
  • 1/2 teaspoon thyme
  • 3 tablespoons flour
  • 1 cup milk
  • 1 cup chicken stock
  • 1 cup frozen peas


  1. Season chicken liberally with sage, salt, and pepper (being sure to get seasonings under the skin).  Place in metal baking pan and cover with foil.  Bake at 350 degrees for 35 minutes, until chicken is cooked through.  Remove from oven and let cool.  Save drippings.  Once chicken is cool, discard skin and bones and chop into 1/4 inch pieces.
  2. Fill ungreased glass pie pan with one pie crust.  Prick with fork and place in preheated 350 degree oven for 10 minutes.  Remove from oven and set aside.
  3. In deep sided skillet, heat chicken drippings over medium heat.  Add scallions and saute until soft and translucent.  Add mushrooms, carrots, celery, and thyme and continue to saute until vegetables soften.
  4. Sprinkle flour into pan and stir until mixture is pasty.  Add milk and chicken stock and continue to stir.  Mixture will thicken.
  5. Add chopped chicken and continue to stir.  Taste and adjust seasonings as desired.
  6. Remove from heat and stir in frozen peas.
  7. Pour chicken mixture into pre-baked bottom pie crust.  Top with remaining pie crust and pinch edges to seal.  Cut slits into top of crust to vent and lightly coat with oil.
  8. Bake at 350 degrees for 30 minutes, until crust is golden brown.
  9. Let sit for at least 10 minutes, then serve.

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