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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Chicken Pot Pie Recipe



  • 5 tablespoons of olive oil
  • 1 pound of chicken or turkey breast or thighs
  • 1 medium chopped yellow onion
  • 3 tablespoons of flour
  • 3 cups chicken broth
  • 1 tablespoon Better Than Bouillon – chicken flavor
  • 1/2 cup sour cream (for good measure)
  • Sea salt
  • Pepper
  • House seasoning like Spike, Johnny’s or Lawry’s.
  • 2 teaspoons sage
  • 1 cup frozen peas & carrots (or fresh, diced)
  • 2 stalks celery, diced
  • 1 can new potatoes, diced
  • 1 store-bought box of pie crust (Use Pillsbury. Some off brands are too sweet.) Or you can make your own homemade.
  • 1 egg, beaten

When looking through old cookbooks, I steer away from canned soups because after trying homemade sauces, I just can’t go back. It is easy to replace pre-made soups when you learn how to make the gravy or sauce base from roux (pronounced “rue”) for pot pies and other casseroles. After that, you just season how you like.

Chicken and turkey pot pies can be made from leftovers or fresh. First let’s start with fresh.

Place olive oil into a medium large saucepan. When it is hot, add chicken or turkey. If using chicken, dark meat will be the most flavorful.

Allow chicken to cook completely, flipping when needed. Set aside on a plate while you start the sauce.

Add  a half of a chopped yellow onion to oil and cook until somewhat clear in color.

*For pre-cooked leftover poultry, just melt 5 tablespoons of butter in saucepan and continue with same recipe below.

Have a whisk ready and sprinkle in flour while whisking continually. Roux will possibly get a little crumbly looking. This is okay.

Keep stirring until roux is browned. First reason is that you are cooking out some of the flour taste. Second reason is that you’re looking for a nice color for your sauce.

Next, pour & whisk in chicken broth. Allow to simmer for a while longer.  There’s your sauce! Yay! You did it! You will never have to buy another can of cream soup ever again – unless you want to, that is. I won’t judge.

Preheat oven to 350 degrees and place bottom pie crust into pie plate after spraying with non-stick spray. I used store-bought this time. Don’t judge.

Add seasonings. For this pot pie, I also chose to add beau monde.

Cut chicken into bite size pieces and add back into sauce.

Great veggies to add are peas, carrots, chopped celery and canned new potatoes cut into little squares. Next to the chicken, I do believe that these potatoes are my favorite.

Add sour cream for good measure. Stir in & your filling is ready for the pie.

Pour filling into pie crust.

Place top crust over filling. Cut slits in top so filling has a place to bubble up.  Beat an egg well & then brush over top of pie for a beautifully golden crust.

Bake for about a half an hour or until pie crust is golden brown.

Sharing is caring. But if you don’t, I won’t judge.


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4 Responses

  1. chris

    thank you for this recipe! i absolutely WILL try it, mainly because it is one of my husbands favorite comfort foods growing up in the 60’s..it looks fairly easy and i love the idea of homemade, creamy ‘sauce’ in it..so much better sounding than buying the little frozen, ice-cold boxes from the freezer section at the grocery store..thank you! you inspire me!

  2. Sally

    This looks good. Will try it. Thanks, Deanna!! I would rather make my own sauces then canned too. Much more fun!! 🙂

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