Chicken Pot Pie

A classic comfort food, this Chicken Pot Pie is perfect for a cool fall evening.


Olive oil 1 Tablespoon
Carrots 1/2 Cup (8 tbs) , chopped
Onion 1 , chopped
Potato 1 Cup (16 tbs) , chopped
Zucchini 1 Cup (16 tbs) , chopped
Savory 1 Teaspoon , chopped
Dried rosemary 1/4 Teaspoon
Dried thyme 1/4 Teaspoon
Dried oregano 1/4 Teaspoon
Dried parsley 1/4 Teaspoon
Salt To Taste
Pepper To Taste
Peas 3/4 Cup (12 tbs) , frozen
Garlic 4 Clove (20 gm) , diced
Lemon juice 2 Tablespoon
Dijon mustard 1/2 Teaspoon
Cooked chicken 2 Cup (32 tbs) , shredded
All purpoase flour 2 Tablespoon ((1 Tbsp Corn Starch))
Cold water/Stock 1 1/2 Cup (24 tbs)
Milk 1/2 Cup (8 tbs)
Pie crust 1
Egg white 1 , beaten



1.Pre-heat oven to 375 degrees F.


2.Heat ovenproof skillet. Add olive oil. Add carrots through pepper. Cook for 10-15 minutes, or medium-low heat, or until veggies are tender, stirring occasionally.

3.Add garlic, chicken, peas, dijon, and lemon juice. Cook for 2-3 minutes.

4.Whisk flour (or cornstarch) and water. Add to pan. Bring to a boil and let it thicken for a few minutes. Add milk and cook a few minutes more, but do not boil.

5.Taste and adjust seasoning if needed.

6.Top with crust (be careful, the pan is hot) and crimp edges with fingers or a fork. Brush with egg white.

7.Place ovenproof skillet on a baking sheet and bake for 30-40 minutes, or until the crust is golden and flaky.


8.The Chicken Pot Pie is ready to be served.

Recipe Summary

Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 402Calories from Fat 172

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 290 mg12.08%

Total Carbohydrates 41 g13.7%

Dietary Fiber 4 g16%

Sugars 4 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet