Chicken Pot Pie to Warm the Soul!

Hey, All! The way I’m working this recipe is very casual about specific amounts to make it easier for you to customize the amount of each ingredient and the overall amount of food that YOU want to eat at YOUR dinner table 🙂 The idea is to use this recipe as a guide for the different steps and proportions, so you can double up on your preferred ingredients, add less of the ones your family will eat less of, or even add or leave out different fillings to make this to your family’s taste. So think of this as more of a guiding blueprint that you can change up than a Recipe-with-a-capital-R 😉


Our version of chicken pot pie is egg-free, low-lactose using Lactaid milk and lactose-free butter, as well as soy-free, nut-free, and low-nickel ❤


You will need…

1 full recipe of your preferred pie crust, or store bought, to cover the bottom of either your 9 by 13 pan or two medium-sized pie plates

2 lbs chicken breast or tenders, cut into bite sizes

very large bag of large carrots

1 package white button mushrooms plus 1 package baby bella mushrooms

1 box of chicken stock

4 tbsp butter

4 tbsp flour

1 onion

large bag of red bliss or baby rainbow potatoes

several splashes of milk

several pats of butter

a few cloves of garlic, exact amount to your taste

olive oil for cooking in



Step one: Pre-baking the pie crust.

Preheat oven to 350 degrees.

Roll out your pie crust to cover the pan or pans that you will be using. Make sure it comes up the sides. Bake the crust for 25 to 30 minutes — what you are looking for is a light golden color — it should be almost cooked, and you’ll return it to the oven with the filling in it later.


Step two: Creating the individual components of the filling and mashed potato topper.

The Mashed Potatoes: First, set up a pot of water with medium-sized chunks of potato, 1 smashed garlic clove, and salt. Bring to a boil over high heat, then reduce the heat slightly and continue cooking at a low boil until soft. Remove from the heat, drain the potatoes, remove the garlic clove. Add a generous splash of milk and several pats of butter, along with salt, mashing vigorously so as to use the remaining heat in the pan to melt the butter, and continuing to add milk and butter and salt until you have achieved your favorite consistency and delicious-ness of mashed potatoes!

The Onion: Chop into larger pieces, and cook down in olive oil or olive oil plus a pat of butter, over medium-low heat for 7 to 10 minutes until starting to turn translucent.

The Chicken: Saute the bite-sized pieces of chicken over medium heat in olive oil, with a smashed clove of garlic or two if desired, until fully cooked through. Set aside.

The Carrots: Peel the carrots and cut into thin slices. Cook for 5 minutes in olive oil over medium heat, then add approx 1 to 1 1/2 cups of chicken stock to just cover the carrots. Reduce the heat to high, and boil the carrots until you can poke just through with a fork. Set aside.

The Mushrooms: Thinly slice the mushrooms and saute in olive oil over medium-high heat with garlic for a couple of minutes on each side, so that they have a nice sear on them. Set aside.

The Sauce/Gravy: To make the sauce, you will start with a roux by melting the butter, then adding the flour to it and stirring vigorously over medium heat for approx 3 minutes to cook out the taste of the flour. When it looks like wet sand as the waves lap over the beach, then you know it’s time to add the wine, while continuously whisking. Cook the alcohol out of the wine for 1 to 2 minutes, then add 1 cup chicken stock while continuing to whisk. Bring to boil and keep a close eye on it so that you can reduce the sauce to your desired thickness.
Step three: Assembly and final bake!

Turn the oven temperature up to 400 degrees.

Fill the pre-baked crust(s) with the carrots, chicken, and mushrooms. Then pour the sauce over it all. Last, top with artistic globs of mashed potatoes.

Cook approx 15 minutes, or until the mashed potatoes are beginning to get browned for that extra bit of textural yum!


NOTE on timing — I tend to chill the homemade pie dough in the fridge for about half an hour while I peel/cut/prep everything and get the oven preheated. Then I pop the crust in the oven and use the time while it is baking to cook the components of the filling and topper. It’s especially important to make the gravy right before you put it in the oven so that the texture of the gravy doesn’t get weird from cooling down.


From our kitchen to yours, buon appetito 🙂

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