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robin's chicken pot pie

RobinHearon avatar
Recipe by
Robin Hearon
@RobinHearon
Las Vegas, NV

This pie is a sure winner with anyone who sees or smells it. This easy, flavorful crust has both cream cheese and butter as the fat which makes it amazing. It can also be used with sweet fruit ingredients, just by using sugar and cinnamon or nutmeg instead of salt and the herbs. Making your own sauce instead of using a canned condensed soup will make all the difference in the world! You can do variations of this recipe by using beef making a brown sauce by browning the roux and using beef beef stock instead of milk and beef "Better than boullion".

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yield 4 -6 adults
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For robin's chicken pot pie

  • CRUST
  • 1 c
    all purpose or self rising flour
  • 4 oz
    cream cheese
  • 1 stick
    butter
  • 1 tsp
    salt
  • 1 tsp
    herbs de provence
  • 1/2 tsp
    thyme, dried
  • SAUTEED CHICKEN BITE SIZED PIECES
  • 1 lb
    diced chicken thighs or breast or a mix of both
  • 1 Tbsp
    olive oil, extra virgin
  • 2 tsp
    lawrys seasoned salt
  • 2 tsp
    granulated garlic or fresh chopped
  • 2 tsp
    crushed red chili flakes
  • 2 tsp
    dried thyme
  • BECHAMEL SAUCE
  • 1/2 c
    flour
  • 1/2 c
    oil
  • 1-1/2 c
    milk
  • 1 Tbsp
    better than boullion chicken base (optional)
  • 1/4 tsp
    nutmeg (optional)
  • 1 small pkg
    carrots & peas (frozen)
  • 1-1/2 c
    small diced yukon gold potatoes

How To Make robin's chicken pot pie

  • 1
    Make dough ahead of time; work all ingredients until well incorporated and set aside for later.
  • 2
    Dust a little flour on a flat surface to roll out into a round shape, like a pizza dough. Place the glass pie pan face down and carve the shape of the pan. Once you have the desired round shape and size cut small holes for venting. You can cut plain slits or be creative, its up to you
  • 3
    Cover the pie with the crust and brush with egg wash for shine.
  • 4
    Combine all spices, herbs and oil and sautee chicken pieces until half done about 5-8 minutes and set aside.
  • 5
    Like making a roux, heat equal parts of oil & flour stirring not to let get brown. Add milk and stir vigorously avoiding lumps. Once the sauce is smooth add the optional chicken boullion for flavor and color.
  • 6
    Combine the sauce, chicken and veggies to the glass pie pan and top with the crust.
  • 7
    Brush with egg wash and place in oven @ 350° for about 1 hour or until the crust is golden brown.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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