a balanced plate with room for dessert

Chicken Pot Pie


I planned on making my Soy-Mirin Tofu with Peanut Sauce a few weeks ago, but a blizzard decided to blow into Wisconsin. So, change of plans to a comfort food – chicken pot pie! I hadn’t made one for a good 3 years or so and was excited to give it another try.

I spotted these adorable bowls in the cupboard and just had to use them. I love that they had little wicker bowls to go with them; they are perfect for keeping your hands from getting burned. These made eating in front of the fire pretty darn easy.

Chicken Pot Pie
serves 5

1 cup carrots, diced
3/4 cup celery, diced
3 medium potatoes, diced
1 1/2 pounds boneless, skinless chicken breast, cubed
2 chicken bouillon cubes
1 medium onion, chopped
3 tablespoons butter
1/3 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
1 3/4 cups chicken broth*
1/4 cup milk

For crust:
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 cup butter or shortening, chilled
1/4 cup plus 2 tablespoons ice water

  1. Simmer carrots, celery, potatoes and chicken in 2 cups water and bouillon for 15 minutes. Drain, reserving liquid, and set aside.
  2. In a saucepan over medium heat, melt butter. Add onions and cook until soft and translucent. Stir in flour, salt, garlic powder, celery seed, and pepper. Slowly add in chicken broth and milk. Simmer until thickened. Remove from heat and set aside.
  3. To make crust, blend flour,salt, and butter or shortening together until mixture looks like coarse crumbs.
  4. Pour into a bowl and drizzle ice water over dough. Gently mix with a fork until dough comes together.
  5. Gather dough gently into a ball. Wrap with plastic wrap and refrigerate for 30 minutes.
  6. Preheat oven to 380°F.
  7. Divide dough into 5 pieces. Place one piece between two sheetws of parchment paper and roll into a circle. Repeat with remaining dough. Set aside.
  8. Divide chicken mixture between 5 oven-proof bowls. Pour sauce over chicken and place crust on top, sealing the sides. Cut slits into crust to vent steam.
  9. Brush crust with milk and bake for 45  minutes.
  10. Cool for 10 minutes before serving.

* I used the broth left over from boiling the chicken. It takes zero time and effort and it tastes so much better than the canned stuff!


Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

2 thoughts on “Chicken Pot Pie

  1. If I want to make this in a large casserole dish, vs. individual dishes, would I bake it for about an hour?

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