Pot Pie

One of my favorite comfort foods.  And a food which is prominent around New Zealand in a variety of forms – which has inspired this post today.  This is not a traditional New Zealand pie but a very American and one I hope you enjoy.

This is also something that is easy turn into a vegetable pot pie by using veg stock and your favorite veggies instead of the chicken stock and chicken used in this recipe.

Just a warning – this makes enough for a HUGE pot pie.  the cool part is that this can be frozen for a few months or a couple different crusts can be used.

Chicken Pot Pie

Chicken Pot Pie

  • 1 pound tiny red potatoes, diced 
  • 1 yellow onion, diced
  • 12 ounce bag of frozen peas and carrots
  • 2 TB flour
  • 1/2 pound butter
  • 1 quart chicken stock
  • 5 Bone in Chicken Breasts
  • 4 Thyme Sprigs
  • 2 Tablespoons Chopped Parsley
  • 1 Tsp Cayenne
  • 1 TB Cream
  • Kosher Salt & Pepper – to taste

Directions – 


Pre heat oven to 375 degrees

Begin by seasoning chicken breasts generously with salt and pepper.  PLace these on a sheet tray and roast for 30 minutes.  Allow to cool and remove meat from bone & skin. Pull or cut all 5 breasts into bite sized pieces.




Pie Filling – 

Saute onion with 1.2 pound butter until onion is translucent.  Next add the potatoes and sauté until lightly browned.  (Its good to let the potatoes sit on one side until browned.)  Lightly stir until potatoes are cooked about half way through.

Add flour and cook stirring for about 5 minutes.




Next add stock and bring mixture to a boil. 

Once at a boil, add peas & carrots and chicken.  Next, season mixture with Cayenne, Cream, Salt & Pepper to taste.

Return to a boil and then reduce to a simmer.  Simmer for about 30 minutes.

Next, add fresh herbs and remove from heat.


To Assemble – 

My favorite is just a normal, store purchased pie crust but buttermilk biscuits are fun and delicious too.  Assembly is easy, just select your favorite dish, fill with pot pie filling and top with your favorite crust.  Usually, I bake at 375 for 30 – 40 minutes until the crust looks perfect.


















This night, we decided we also needed a dessert and made an apple cobbler.  No Chef Grant recipe requried with this one.  Chef Debbie – mom – used the iPad and made Ina Gartens version which was a delicious way to end our meal. (We made this with apples and raisins.)  Click here for her recipe.


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One Response to “Pot Pie”

  1. debbie cansler
    September 18, 2012 at 2:19 pm #

    We had so much cooking and eating this meal! Wonderful memories!

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