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Easy Chicken Pot Pie with Herbed Crust

 by Lisa at Fresh Eggs Daily 

pot pie 

We don't eat a lot of chicken at our house. Since we started raising our own flock, eating one of them is out of the question. I don't care if you name an animal or not, you're still interacting with it every day, feeding it,caring for it and much as I would LOVE to be able to raise meat birds and animals, it just isn't in me. I applaud those who do because you know the animals are humanely treated until the very end and you are eating meat that has been raised naturally without antibiotics, hormones or chemicals.  I'm sure it tastes better than anything you could buy, just as our fresh eggs do.  Maybe one day...but for now, chicken isn't on the menu very often.

But this pot pie is just SO darn good that my husband requests one a couple times a year. So I trudge to the grocery store and usually buy one of those pre-cooked rotisserie chickens  to minimize my handling of the whole bird that reminds me of our 'girls'!

The nice thing about this recipe is that you can also omit the chicken all together and make a wonderful Vegetable Pot Pie - just add a few more vegetables to what is called for below.  

herbed crust 

One of the other things I really love about this recipe is the herbed crust. I mix some fresh or dried parsley and thyme in to the dough as I'm making it. Not only is it pretty but it adds another layer of flavor to your finished pie.

Here's my recipe. It's easy and really hits the spot on a cold winter evening. It's also a great way to use up leftover vegetables. Feel free to substitute what you have available or vegetables you prefer.

Chicken Pot Pie with Herbed Crust

Crust:2-1/2 cups flour
1 teaspoon salt
Generous pinch of fresh or dried parsley and thyme
2 sticks cold butter
1/2 cup ice water

Combine flour, salt, herbs and 2 sticks butter in food processor. Slowly add ice water until dough holds together. Flatten into two discs between plastic wrap. Chill for at least an hour.

Pie:1/3 cup butter
1/3 cup flour
1-1/2 cups milk
1-1/2 cups water
Shredded rottiserrie or roasted chicken
2 sliced carrots, cooked until soft
1 medium potato, diced and cooked until soft
1/2 chopped onion, cooked until soft
1/2 cup green beans (fresh, frozen or canned)
1/2 cup peas (fresh, frozen or canned)
1/2 cup corn (fresh, frozen or canned)
Parsley, thyme, salt and pepper to taste

Preheat oven to 425 degrees. Melt butter in saucepan then slowly whisk in flour. Add milk and water and simmer until thickened, stirring constantly. Season with salt, pepper, parsley and thyme.

Roll out bottom crust and generously fill with chicken and vegetables. Pour liquid over top and cover with top crust. Vent crust, brush with milk and bake 30-35 minutes until golden brown.

 baked pot pie 

cut pot pie 

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