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Blustery Day Chicken Pot Pie


  • 5 Tbsp butter
  • 2c diced, peeled potatoes (this was about 2 medium-large potatoes)
  • 3 carrots, diced or sliced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 5 Tbsp flour
  • 3c chicken broth (bonus points for homemade)
  • 2c chicken, cooked and diced or shredded
  • 3/4c frozen peas
  • 1/2c half-and-half
  • salt and pepper to taste
  • 1/21tsp fresh rosemary or 1/41/2tsp dried rosemary
  • 1 double pie crust
  • Optional: egg wash (1 egg + 2tsp milk), parmesan cheese


  1. In a large soup pot, melt butter over medium heat and add potatoes. Cook 3-4 minutes, then add carrots, onion, and celery. Cook over medium heat 5-8 minutes or until carrots and celery are crisp-tender.
  2. Sprinkle flour over vegetables and stir (mixture will look very thick and a little sandy). Cook 2-3 minutes, then add chicken broth. Stir and cook until thickened. Stir in chicken, peas, and half-and-half. Cook 3-4 minutes longer. Taste and add salt and pepper to taste (be generous). Stir in 1/2tsp rosemary and taste, adding more if desired.

For 9″ pie:

  1. Roll out bottom crust and place in pie dish. Pour filling into pie shell. Roll out top crust and place on top of the filling. Fold ends under and finish edges by crimping or pressing down with the tines of a fork. If using, brush with egg wash and sprinkle lightly with parmesan. Cut 2-3 slits in the top crust with a knife. Bake at 375 degrees 40-50 minutes or until golden brown.

For ramekins:

  1. Scoop filling into ramekins. Roll out crust dough and cut out squares large enough to cover ramekins. Cover top of the filling with dough squares, using as much dough as necessary. If using, brush with egg wash and sprinkle lightly with parmesan. Cut a small slit in the center of each ramekin with a knife. Bake at 375 for 30-40 minutes or until golden brown.