Rustic chicken pot pie

Irisa Raina 9


I have always made chicken pot pie the traditional way...two crusts or just a top crust. But I was looking through a magazine and saw this picture, so I thought I'd give it a try...I must say it turned out really well.


★★★★★ 2 votes



Add to Grocery List

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    one pie crust, i cheat and use a store bought one
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    1 or 2 boneless skinless chicken breasts depending on their size, cut into bite size pieces
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    1 medium onion chopped
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    3 or 4 cloves of roasted garlic
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    ½ bag mixed frozen vegetables
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    ½ bag of frozen spinach thawed and drained
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    2 or 3 small potatoes washed, peeled and chopped into small pieces
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    1 can cream of onion soup
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    1 can of french onion soup
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    salt and pepper to taste & about 1/4 teaspoon fresh ground nutmeg, 1/2 teaspoon tarragon
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    unsalted butter
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  • ·
    egg yolk beaten

How to Make Rustic chicken pot pie


  1. Pull out pasty crust to bring it to room temperature
    Heat oven to 375
  2. In a large frying pan or soup pot fry the chicken in equal part’s butter and oil… I usually use about a table spoon of each and add more as necessary. Once chicken is almost all cooked add your onion and garlic. Continue cooking on a low heat and add the vegetables and spinach. Cook for about 5 more minutes. Then add potatoes, salt, pepper, nutmeg,tarragon and both soups. Cook till it is all incorporated and the soup has thickened. Let cool for about 20 minutes so it is easier to handle.
  3. Roll out the pie crust, and lay it out, , into a large baking pan, spoon the cooled mixture into the center of the pie crust. Then start bringing up the sides. Once you have this all done brush the pastry tops with a beaten egg yolk. This will make it really look good.

    Bake until golden
  4. Note: I mix the two soups together first before adding them to the chicken to make sure they are both mixed well.

Printable Recipe Card

About Rustic chicken pot pie

Course/Dish: Chicken, Savory Pies
Main Ingredient: Chicken
Regional Style: American

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