Chicken Pot Pie 2
Even though its supposed to be skinny season everyone loves comfort food. And every now and then a good hearty dinner is just what the skinny doctor ordered.  Comfort food to me is Mexican food, a big steak with mashed potatoes or chicken pot pie.  Its just one of those dishes that seems like its good for you because of the peas and carrots, but let’s face it it not “good” for you.  It’s just GOOD.
I make my pot pie in a pie dish, hummm, crazy!  I like the crust on the bottom and top.  I mean the crust is the best part, right?  Why just have the crust on the top?  I suppose if you are trying to cut out calories you could just put one crust on the top, but then we would not be friends. If you want to cut calories then have a grilled chicken salad. Don’t worry that recipe is coming:)
To make this recipe without using a can of cream of mushroom soup you need to make a roux.  Please do not be scared off by that word!  It just means that you sauté vegetables in a pan then add a bit of flour and then add your liquid such as chicken stock or milk or cream and just like that a sauce is created. No cans required. To make this sauce extra special I add about a 1/4 cup of Dry Sherry.  You have to get it at the liquor store, but it will last you a long time since you only need a little bit to make a dish taste awesome.  I add the sherry right after the vegetables are soft.  Add it to the pan and let it cook off for about 3-5 minutes and what you are left with is the wonderful flavor.  Then start your roux. Here are the steps:
Add the flour.  It will look dry but just keep stirring.  If it is just too dry just add a bit of butter.  Fat and Flour equals a roux.
It looks clumpy.  Thats ok!
Add the chicken stock and milk and WHISK! It will begin to smooth out after about 3-4 minutes.  Keep the heat on medium.
After the sauce is made now is the time to add the chicken and peas/carrots
By the way, this is my new favorite store bought pie crust.
Here is the Dry Sherry

Chicken Pot Pie

A comfort food classic without the canned soup

Servings 6


  • 2 pre-made pie crusts (the kind that come in the box that are rolled)
  • 6 Tablespoons Butter
  • 1/2 lb Sliced mushrooms
  • 1/2 Medium onion, chopped
  • 1 Garlic clove, minced
  • 1/8 teaspoon Dried thyme
  • 1/4 Cup Sherry
  • 5 Tablespoons Flour
  • 2 Cups Chicken broth
  • 1 Cup Milk or half and half or heavy cream
  • 4 Cups Shredded chicken (1 rotisserie chicken)
  • 1 1/2 Cups Frozen peas and carrots mixture
  • 1 Tablespoon Parsley, chopped
  • 1 teaspoon Chives, chopped
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 egg


  1. Preheat oven to 375°

  2.  In a large pot, saute onions and mushrooms in butter over medium high heat until tender, about 5 minutes.  Add the garlic and thyme.  Cook for 2-3 minutes.  Add Sherry.

  3. Sprinkle in flour over mushroom/onion mixture.  It will be very clumpy.  Just keep stirring around until all the flour is absorbed.  Cook for 1-2 minutes.

  4. Whisk in broth and milk.  Bring to a simmer.  

  5. Once the sauce has thickened a bit add the chicken, peas and carrots, parsley, chives and salt/pepper.  

  6. Place one pie crust in bottom of a deep 9" pie plate.  Pour chicken mixture into pie. It will be a lot of filling, but it will fit.Place the second pie crust over top and pinch crusts together.  Cut 4 slits in top to let the steam escape.

  7. In a small bowl whisk egg and 1 Tablespoon of water together.  Brush egg wash over the top of the pie to give it a golden crust. If you are in a hurry and want to skip a step this would be the one to skip-it makes it look pretty, but it does not add to the taste of the pie.

  8. Bake 25 minutes or until crust is golden.

Recipe Notes

I place my pie on a cookie sheet when baking so that if it does dribble over while cooking it lands on the cookie sheet.  

Needed Items