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  • Writer's pictureLake Superior SFA Network

Chicken Pot Pie

Updated: Jul 2

Submitted by Heather Mahoney

"This is one of my favorite, hearty winter meals that utilizes crops from our garden and chicken from one of our favorite local farmers. Living in Embarrass - I can use all the hearty winter meals I can get!"

onion, broccoli and carrots


  • 1/3 cup unsalted butter

  • 1 cup chopped onion

  • 1/3 cup flour

  • 1/2 teaspoon salt

  • 1/4-1/2 teaspoon pepper

  • 1 1/2 cup chicken broth

  • 2/3 cup milk

  • 3 cups cooked chicken (roast chicken for extra flavor)

  • 2 1/2 cups of chopped vegetables (I like to use potatoes, carrots, peas, and onion, prepping ahead of time and par-freezing before adding.)

  • Your favorite pie crust - homemade or store bought

  • 1 egg

  • kosher salt and cracked black pepper to top pie


Preheat oven to 425 F.

Melt butter in pan. I like to use my large cast iron pan. Add onions, sauté slowly until translucent. Add flour and salt. Whisk in milk, allowing to thicken slightly. Turn off heat. Stir in chopped chicken and vegetables and allow mixture to cool slightly.

Place bottom crust in 9 inch pie pan. Use a fork to place a few holes in the bottom of the crust. Pour pie filling into the bottom crust. Top with second crust. Pinch sides of crust. Prepare an egg wash (whisking the whole egg or just the egg white), use a basting brush to apply to the top of the pie. Sprinkle top with kosher salt and cracked black pepper. Add slits to the top crust.

Bake for 40-45 minutes until crust is golden brown. Allow pie to cool slightly before serving.

Note: I like this pie crust recipe for this dish:

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