Savory Chicken Pot Pie

Chicken Pot PieI don’t know many people who would turn down a chicken pot pie. Something wonderful happens when you bite into something flaky and buttery all at once. There is just something so warm and comforting about it.


This chicken pot pie speaks curl up on the sofa, with a big cozy blanket and your favorite television show!


If you prefer, use a rotisserie chicken to speed things up. I have even used cream of chicken, celery or mushroom instead of making the sauce homemade. Either is perfectly fine.


Savory Chicken Pot Pie:

3 large split chicken breasts (about 3 pounds), bone in, skin on

1 package pie crust (I prefer Immaculate Pie Crust) or homemade

1 medium yellow onion, diced

2 large carrots, peeled and diced (or 1 cup baby carrots 1/4 inch diced)

4 ounces fresh baby bella mushrooms, sliced

2 Yukon gold potatoes, diced (about 2 cups)

2 cups low sodium organic chicken broth

1/2 cup milk

1/2 cup half and half

1 Tbs unsalted butter

3 Tbs olive oil

Mix together:

1/3 cup all-purpose flour

1 tsp poultry seasoning

Pinch of dried sage

3/4 tsp coarse sea salt

Freshly ground black pepper to taste

For the chicken:

3 Tbs olive oil

1/4 tsp garlic salt

1/2 tsp coarse sea salt or kosher salt

1/4 tsp freshly ground black pepper


Preheat oven to 350 degrees F.


Rinse chicken under cold water and pat dry with paper towels. Place on a rimmed baking sheet and drizzle with olive oil and rub all over chicken. In a small bowl, mix together the garlic salt, sea salt, and black pepper. Sprinkle on the chicken and place in the oven to roast 40 minutes. Increase oven to temperature to 375 degrees F the last 10 minutes. Set aside to slightly cool off.


In the meantime, in a large stockpot (about 4 quarts) over medium-low heat, add the butter and olive oil. When melted, add all the potatoes, carrots, mushrooms and onions. Cover the pot for about 12 minutes, stirring in between. You want the potatoes to be slightly cooked, but not fork tender.


Add the flour mixture, stir and cook 1 minute (add more oil or butter if needed, you want a nice blonde roux). Add the chicken broth and continue stirring well to incorporate. The sauce will start to thicken. Reduce the heat to low and add the milk and half and half. Continue stirring until the sauce starts to thicken again. Remove from heat.


Remove the skin from the chicken and discard. Pull the chicken off the bones and shred into large pieces. Add the chicken to the sauce and stir. Adjust seasonings as needed. I don’t like mine salty, so I only added a little more black pepper if needed. Sometimes, I will add a little more poultry seasoning too. Just depend on what you like. By the way, if you want to try something a little more exciting than pot pie, have a look at this yummy turkey meatball stroganoff that I made a few days ago.


Increase the oven temperature to 400 degrees. Lightly grease a round baking dish with olive oil. Place one piecrust in the bottom of the dish, molding it in gently. Prick the bottom of the dough with a fork. Pour in the sauce mixture. If you have too much, which I usually do, save it for another time, or what I do is eat it over rice the next day or so.


Place the second crust over the top of the pie and tuck in around the edges. Cut a few slits in the top of the crust to vent. Make an egg wash with one egg and a little water to brush over top. This is optional, but makes a nice shiny brown crust.


Bake about 20 minutes until golden brown.


Enjoy! 🙂

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