Chicken Pot Pie

Chicken Pot Pie is possibly my favorite comfort food. Hearty root vegetables, tender chicken, and a rich gravy topped by a buttery crust…c’mon, what’s not to love? It is also a great way to sneak in all those “weird” roots that the pickier eaters might be skeptical of. This recipe makes quite a bit of pot pie because, let’s be honest, you’re going to want to eat a lot of it. It can easily be make vegetarian by omitting the chicken and using vegetable broth.


Start by mixing the dough for the crust (use your favorite pie dough recipe, or follow the basic pastry crust recipe below). As the dough is refrigerating, start cooking the filling.


Pre-heat oven to 400 degrees.

Peel and dice:

1 large carrot

1 bulb celeriac

1-2 parsnips

1 small sweet potato

1/3 large or 1 small rutabega

(Suppliment/substitute other diced roots or winter squash depending on what you like or have on hand. You should have about 4 cups of diced veggies in total)

Sauté in a deep skillet, dutch oven, or sauce pan with 1 tablespoon olive oil or butter.


To the vegetables, add:

2 chicken breasts, cut into 1/2 inch pieces

1 cup chopped mushrooms

1/2 cup frozen peas

4 cloves of garlic, chopped

2 teaspoons salt

1 teaspoon pepper

1 teaspoon dried thyme (or 2 teaspoons fresh)

1 teaspoon dried rosemary (or 2 teaspoons fresh)

1 teaspoon dried sage

Continue to cook on med-high until the chicken is cooked through and the vegetables are all tender.


In a small bowl, whisk together

1/3 cup all-purpose flour

3 cups chicken (or vegetable) broth

Stir into filling mixture. Bring to a simmer and cook for 5-10 minutes until the sauce thickens a bit. Taste and adjust seasoning.


Pour into a large rectangular casserole or 2 pie dishes (or leave in the cast-iron skillet or dutch oven). Roll out dough to fit over top of whatever baking dish you use. Carefully lay pie crust over top of filling, pressing it slightly onto the edges of the dish, and cutting a couple of slits in the top.

Bake for 30 minutes, until crust is golden-brown and filling is bubbly.


Pate Brisee (Basic Pastry Crust)

This is an all-purpose dough for all types of pie. It’s one of the best I’ve found that consistently produces an easy to work with and flakey crust.


In a food processor or with your finger tips, blend together until you have a crumbly dough:

1 1/4 cups all-purpose flour, sifted

1/4 teaspoon salt

1/4 pound butter (1 stick), cut into small pieces


Add 1 egg. Knead or process, slowly adding ice water (up to 3 tablespoons) until the dough forms easily into a ball. (If using a food processor, be careful not to overwork). Wrap in a plastic bag and refrigerate for at least 30 minutes.


Until next season!


~ Katie Darlington