Savory Chicken Pot Pie

Savory Chicken Pot Pie

A chicken pot pie seasoned with sage and thyme.

PreparationCookingReady inYield
15 minutesTwo hoursTwo hours and 15 minutesFour servings


Chicken broth2 cu
Vegetable shortening0.5 cu
Butter0.5 cu
Corn1 cup
Flour3 cu
Chicken thighs9 oz
Celery8 oz
Onion8 oz
Garlic3 clvs
Kosher salt1.5 tsp
Black pepper1 tsp
Sage1 tbsp
White Pepper1 tsp


  1. Set out 3 tbsp of butter to soften for beurre manie (cold roux).
  2. Measure frozen vegetables to start thawing.
  3. Lightly stir flour and salt in a medium bowl.
  4. With a pastry cutter cut in butter and shortening until mixture resembles coarse crumbs.
  5. Sprinkle in five to six tbsp cold water with mixing and shape into a firm ball.
  6. Wrap in wax paper and refrigerate for thirty minutes.
  7. Pre-heat oven to 350F.
  8. Sauté vegetables in a few tablespoons of olive oil until they start to brown.
  9. Add chicken and cook until chicken starts to brown.
  10. Add remaining frozen (now thawed) vegetables (peas, corn, greenbeans, etc.) to taste, and cook for five minutes.
  11. Add chicken broth and reduce filling.
  12. Season with salt and pepper.
  13. Make beurre manie by blending 3 tbsp flour with the softened 3 tbsp of butter to make a smooth paste.
  14. Whisk in the beurre manie a little bit at a time to thicken the filling.
  15. Roll out the dough to fit your pie tin, then add filling and top crust.
  16. Decorate with extra dough on top and make ventilation holes.
  17. Bake until crust is golden brown (approximately one hour).
  18. Let the pie cool for 20 minutes.
  19. Enjoy!
Nicholas Vincent-Hill

Nicholas Vincent-Hill

Software engineer, trader, and amateur chef

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