Chicken Pot Pie

De.Ma.Cuisine's picture

May. 01, 2012

A comforting and delicious dish featuring chicken, potatoes, carrots, parsnips, broccoli, cauliflower, green garlic, onion, and peas.


Pie crust 200 Gram
Onion 1/2 Cup (8 tbs)
Broccoli 1 Cup (16 tbs)
Parsnip 1 Medium
Carrot 1 Medium
Garlic 1 Medium
Potato 1 Cup (16 tbs)
Green peas 1 Cup (16 tbs)
Parsley 1 Teaspoon
Basil 1 Teaspoon
Paprika 1 Teaspoon
Rosemary 1/2 Teaspoon
Salt 1 Teaspoon
Pepper 1/2 Teaspoon
Nutmeg 1 Pinch
Mustard seeds 1 Teaspoon
Chicken stock 1 1/2 Teaspoon
Milk 1/2 Cup (8 tbs)
Lemon juice 1 Teaspoon
Olive oil 4 Teaspoon
Flour 2 Teaspoon
Chicken 2 Cup (32 tbs)



1. Heat pan (I used a cast iron so I could put it into the oven) and add 2 T olive oil.

2. Add all veggies except garlic, peas, potatoes (unless you’re using raw potatoes, then add them now).

3. Cook 5-10 minutes over medium heat, or until veggies are tender.

4. Add garlic and cook 1-2 minutes.

5. Move veggies to one side, add remaining olive oil, and whisk flour into it.

6. Cook about 30 seconds.

7. Slowly whisk in milk and stock.

8. Bring to a boil and let thicken.

9. Remove from heat.

10. Add seasonings, mustard, peas, chicken, potatoes, and lemon juice.

11. Top with crust (be careful – pan will be hot!!) (if you didn’t cook in an oven-proof pan, no problem, transfer filling to a greased pie plate) and crimp around edges.

12. Bake at 375 for 30-40 minutes, until crust is done.


13. Serve in a dish


Veggies can be swapped out depending on what’s in season (or in your fridge). Some other things that would be good: butternut squash, pumpkin, turnip, rutabaga, spinach, sweet potatoes…

I served this with a Warm Arugula and Orange Salad

1 bunch arugula

1/4 C red onion

1 orange, cut in pieces

2 T olive oil

2 T lemon juice

1 T honey



1. Heat olive oil in pan. Add onion and cook 2-3 min. Add honey, lemon juice, salt and pepper. Cook 2 minutes.

Arugula on plate, top with orange. Pour dressing over.

For more information visit the blog entry Chicken Pot Pie.

Recipe Summary

Cook Time: 55 Minutes
Ready In: 55 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 7395Calories from Fat 3763

 % Daily Value*

Total Fat 418 g643.1%

Saturated Fat 122 g610%

Trans Fat 0 g


Sodium 5049 mg210.38%

Total Carbohydrates 239 g79.7%

Dietary Fiber 30 g120%

Sugars 31 g

Protein 642 g1284%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet