Top | Chicken

Pot Pie

(recipe, Anna Heininger)

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  1. 2 roll out pie crusts for 9 inch pan
  2. 2 boneless chicken breasts
  3. 1 large potato diced
  4. 2 ribs celery sliced
  5. 2 to 3 carrots sliced into half-moons
  6. ¾ cup string-less sugar snap peas cut into thirds (or ¾ cup frozen peas, NOT peapods)
  7. 6 to 7 pearl onions cut in half
  8. 3 to 4 sprigs fresh thyme
  9. 2 to 3 Tbsp. fresh rosemary minced
  10. 2 plus cups chicken broth
  11. ¼ cup heavy cream
  12. ¼ cup whole wheat flour
  13. 1 Tbsp. dried Herbs de Provence (optional)
  14. 1 to 2 oz. crumbled goat cheese (optional)


  1. Remove pie crusts from refrigerator to bring to room temperature.
  2. Poach chicken breasts in salted water for 10-12 minutes. Remove and set aside to cool.
  3. Add 2 T of olive oil and 1 T of unsalted butter to chicken pan, when warm add fresh herbs and heat until aromatic. Add potato, carrot, celery, peas, and pearl onions. Season with salt & fresh pepper, add about ½ cup of chicken broth, and continue to sauté veggie/herb mixture for about 10-15 minutes.
  4. Roll out bottom pie crust into ceramic or glass pie dish.
  5. Meanwhile, in a separate pot, add 2 T butter and the whole wheat flour (you may not need all or you may need a little more). Cook until mixture thickens, about 4-5 minutes over med heat. Gradually add the chicken broth, about ½ cup at a time, whisking. When the mixture is thickened or coats a spoon, add cream. Continue to cook, if needed, to reduce to desired consistency.
  6. Remove any stems (from the fresh thyme) from the veggie mixture. Cut chicken into cubes-about the same size as the vegetables. Combine chicken and vegetables and place into pie dish. Crumble the goat cheese on top and add the Herbs de Provence. Pour gravy/sauce over the top of the chicken and vegetables. Place the 2nd pie crust on the top and pinch edges to seal.
  7. Bake at 350˚ for 45-50 minutes. Allow to cool for 15-20 minutes before serving.