Thursday, October 28, 2010


There is nothing better than comfort food, and sometimes when my mind is thinking comfort food it doesn’t go away until I make something to satisfy the craving. Last week I was given a Chicken Pot Pie recipe and for the past week all I have been able to think about cooking is pot pie! I finally made it last night – and it was delicious! Such a simple recipe, but so utterly easy and perfect! This dish is great for the coming cold winter months or when hosting friends or family as it’s a dish that serves many! I have never made pot pie before but I think it went quite well!



- 2 pie crusts (homemade or the Pillsbury ones: I actually only did the top layer with crust, but if you want a bottom layer you will need two
- 1 ½ lbs. boneless skinless chicken breasts
- 2 cups chicken broth
- 1 /2 tbsp oil
- 1 medium onion finely chopped
- 3 medium carrots (peeled and sliced into rounds)
- 4 celery stalks (sliced into similar size of carrots)
- 4 tbsp butter
- ½ cup flour
- ½ cup milk
- 1 tsp ground dried thyme
- ½ cup white wine
- ½ cup frozen peas
- 3 tbsp minced parsley (fresh)


- Heat oven to 400 degrees
- Place chicken and broth in a stock pot over medium heat. Cover, bring to simmer and cook until chicken is done (about 10 minutes. For this step I seasoned the broth with a bit of dried thyme, poultry seasoning, salt and pepper to give the chicken some extra flavour)

- Once chicken is done remove from broth and strain broth into a separate bowl.
- In the pot add oil (and I use butter too, for extra flavour) and sauté the carrots, onion and celery until tender (5ish minutes). Season with salt and pepper.
- Remove vegetables from pot and cut or shred chicken into bite size pieces. Set aside.
- Heat the butter in the empty pot over medium heat. Once melted add flour, whisk together and cook for about a minute. (You need to form a rue to thicken the sauce)
- Then whisk in chicken broth, milk, wine and thyme. Bring to a simmer continuing to whisk until sauce thickens (about another minute)
- Add in the fresh chopped parsley and stir together.
- Pour the mixture over the chicken and vegetables and add in the peas.
- Pour the mixture into the baking dish and cover with the pie crust (if you use a bottom crust, just make sure the dish is lined with the crust before you pout in the mix)
- Bake for about 30-40 minutes until the pie rust is golden brown and the filling is bubbly!

This recipe was adapted from the original at ( )

photo credit: my own

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