I Cooked: Chicken Pot Pie (The Filling)

So yesterday I posted the yummy crust.  Today I post on the filling , which I adapted from one of my favourite baking blogs called Sally’s Baking Addiction

It turned out fabulously.

My only “adaptation” was to add extra veggies and to the baking time/temp.

She says not to add all the veggies…and well, I did but in smaller quantities…partially because I used a deep dish pie plate but also because damnit, I wanted lots of veggies.  I included: carrots, celery, onion, mushrooms, baby potatoes, corn and peas.

I also changed the temperature and time for baking.  40 minutes at 425 gave me a great crust and barely warm filling.  No Bueno.  I adapted it to make it closer to a sweet pie’s baking instructions.


  • 1 double pie crust – try my recipe from yesterday
  • 1 pound skinless boneless chicken breast, cubed
  • 1 cup sliced carrots (about 2 carrots)
  • 1/2 cup sliced celery (about 1 stalk)
  • 1/3 cup unsalted butter
  • 1/3 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/3 cup all-purpose flour (measured correctly)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 and 3/4 cups chicken broth
  • 2/3 cup half-and-half2
  • 1 cup frozen peas
  • 1 large egg, beaten
  • sprigs of fresh thyme for decor, optional (I didn’t do this)


Prepare the pie crust as directed  in my recipe (well Martha Stewart’s).

In a large saucepan, combine chicken, carrots, (potatoes if you want) and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside. Watch this super closely or you may end up overcooking your chicken a tad like I did.

In a large skillet, cook the butter, onions, and garlic (and mushrooms if you want to use them) over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Remove from heat and set aside to cool completely.

Preheat oven to 425F degrees.

After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas (and frozen corn). Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.

Bake for 20 minutes at 425 and then reduce the temperature to 375 and bake for another 30-40 minutes.  If you notice the rust is getting a little too golden, cover it with foil.  Cool for 10-15 minutes before serving. Makes amazing leftovers– the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.

Bon Appetit!

~Princess Lisa



4 thoughts on “I Cooked: Chicken Pot Pie (The Filling)

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