Chicken Pot Pie

Comfort Food Series Part 4, and who could deny a tasty chicken pot pie access to the collection?  This pie is not only super tasty, it is also pretty healthy, although it looks super buttery and creamy.  I always try to use the best local ingredients I can find, as the flavors are so much better.  I also use free range, grain fed, chicken. Bon Appetit!


  • 4 chicken breasts, cut into small pieces, about 1/2 each
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1/2 cup water
  • 1 sheet puff pastry crust
  • 3 cups chicken stock
  • 1/2 cup flour
  • 2 tablespoons butter
  • 3 tablespoons extra virgin olive oil
  • 3 celery stalks, chopped
  • 2 carrots, chopped
  • 1 1/2 cups peas
  • 1 bouillon cube
  • 1 teaspoon celery seed
  • 1 tablespoon cracked pepper


In a large, deep saucepan, heat oil over medium heat and add chicken pieces, and season with salt and garlic powder.  Sautee chicken for about 3 minutes, and then add celery and carrots and water.  Put a lid on the saucepan and cook chicken and vegetables for about another 5 minutes, stirring occasionally.  With a slotted spoon, remove the chicken and veggies from the pan onto a separate plate and set aside.

Using the same pan, melt butter and then stir in all of the flour.  The flour will clump up, but dont worry, because now you will add chicken stock, about 1/2 cup at a time, and whisk continuously until you have added all of the stock and all the flour clumps are gone.  Add bouillon cube, celery seed and pepper.  Feel free to add some more flour if you would like a thicker mixture.

Add the chicken, veggies, and now peas into the flour mixture and cook on low heat for about 3 minutes.  Season to taste.

Preheat oven to 415 degrees.

Roll out pastry crust until almost double in size and then cut in half. Shape one half onto the bottom of a 1o inch round pie plate or even just a good ceramic baking dish.  Pour pot pie mixture and then top with the other pastry crust half.  Bake for about 12-15 minutes, or until crust is golden.  Be careful not to over-bake, as the crust is thin and will cook pretty fast!


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