Total Time
1hr
Prep 20 mins
Cook 40 mins

This recipe is based on a combination of my Mom & Grammy's chicken pot pie recipes. My husband is more adventurous than my parents or grandparents, so I took the liberty of adding some herbs to make a more sophisticated pie. This is definately not a "calorie conscious" dish, but it sure is satisfying on a cold Winter evening. I hope you enjoy it!

Ingredients Nutrition

Directions

  1. In a medium stock pot: add 1 tablespoon Butter, Potatoes, Chicken, Onion, Mushrooms & Celery. Saute at medium-high heat until bottom of the pan is brown.Remove Potato/Chicken mixture from pan and set aside.
  2. Add remaining Butter to pan. Melt completely. Add Flour to form a rue. Cook at medium heat until lightly browned. Add Chicken Stock Reduction, Whipping Cream, Herbs and Pepper. Whisk together until completely incorporated. Add Vegetables and return to heat. Simmer at medium-low until sauce is thickened and Vegetables are fork tender.
  3. Place prepared Pie Crust into the bottom of a pie dish. Add filling. Add top crust and pinch edges securely. Brush top with beaten Egg Yolk. Cut vents into top crust.
  4. Bake at 400F degrees until golden. Remove from oven and allow to cool for at least 10 minutes to allow filling to set up enough to cut.
  5. Enjoy!