Chicken Pot Pie - Homemade by LeAnn Pergola Knight
Chicken Pot Pie - Homemade by LeAnn Pergola Knight

Chicken Pot Pie - Homemade by LeAnn Pergola Knight

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Chicken Pot Pie is a classic comfort food dish that has a rich history. The Pot Pie is believed to have originated in Greece with cooked meats mixed with other ingredients in open pastry shells, these were called Artocreas and had since become a popular dish in many countries around the world. The recipe typically consists of a flaky pastry crust filled with a creamy chicken and vegetable mixture. It is often seasoned with herbs and spices to enhance the flavors. Chicken Pot Pie is a delicious and satisfying meal that can be enjoyed by the whole family.

Pot pies may also be made with a variety of fillings including poultry, beef, seafood, or plant-based fillings, and may also differ in the types of crust. Settlers who came to the United States took their pot pie recipes with them when they moved westward.

In fact, the first frozen chicken pot pie, created in 1951 by the C.A. Swanson company, along with the invention of the television, and the folding snack tray, are considered as mid-century icons.

Here is an excellent recipe for the enthusiastic home cook.



EQUIPMENT: 3QT saucepan, 9-inch gourmet skillet, 2Qt saucepan, 1¾Qt ceramic baking dish casserole

CHICKEN STOCK: Yields about 3 cups.

  • 1 small Publix Rotisserie Chicken, about 2 lbs.
  • 4 cups purified water.
  • ½ medium onion, chopped
  • 4 cloves garlic, crushed.
  • 1 carrot chopped.
  • 1 stalk of celery chopped.
  • 1 sprig of fresh thyme
  • 4 sprigs of fresh parsley with stem
  • 6 leaves fresh sage
  • 2 sprigs of fresh rosemary
  • 1 tablespoons poultry season
  • Salt and pepper to taste.


Remove the meat from the rotisserie chicken, chop, and set aside.

Place the bones in the 3Qt saucepan, add filtered or purified water, and bring to a simmer over medium-low heat 175ᵒF to 220ᵒF. Note: do not use chlorinated tap water.

Add the onion, garlic, carrot, celery, fresh herbs, and poultry seasoning. Simmer for about 2 hours.

Strain the broth and discard the chicken bones, rough-cut vegetables, and herbs. Set the chicken broth aside.


  • ½ medium onion, diced
  • 5 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 3½ cups homemade chicken stock.
  • ¾ cup Chardonnay wine
  • ½ cup heavy cream
  • ½ tablespoon lemon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon Bada Complete Seasoning
  • 1` tablespoon poultry seasoning
  • ½ cup frozen peas
  • ½ cup frozen carrots
  • ½ cup frozen cauliflower
  • ½ cup frozen corn
  • 2 pre-made pie crusts.
  • 1 whole egg beaten.


In the 9-inch gourmet skillet over medium-low heat 220, sauté ½ onion in butter until cooked, set aside. To prepare the Roux, in the 3Qt saucepan melt the butter over medium-low heat 225ᵒF, then add the flour. Stir constantly with a wooden spoon in a figure-eight motion.

When the Roux thickens and begins to smell like cookies, add the chicken stock and chardonnay wine, and heavy cream. Whisk until thick and bubbly.

Season with lemon pepper, garlic powder, Bada Complete seasoning, and poultry seasoning.

Add the sautéed onions, frozen vegetables, chopped chicken, stir to combine, and simmer for about 10 minutes. Set aside to cool.

Preheat the oven to 375ᵒF.

Line the baking dish with one pie crust dough and poke holes in the bottom with a fork. Bake for 15 minutes.

Pour the Chicken Pot Pie mixture into the partially baked pie crust.

Top with the other pie crust dough, pinch the sides, brush with egg wash, and cut slits in the dough to release steam. Place the baking dish on a baking pan and bake for about 35 minutes.

Let stand for 10 minutes before serving.

Good luck! Buon Appetite! LeAnn

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