Tami’s Chicken Pot Pie

  • Ingredients 15
  • Total Time 1.30hrs
  • Prep 15mins
  • Cook time 75mins
  • Calories 300
  • Yields 6-8 pot pies
Tami’s Chicken Pot Pie


  • 4 thighs & 2 Breasts Chicken
  • 1 cup Onion
  • 1 cup Carrots
  • 1 cup Celery
  • 8oz (1 small container) Mushrooms
  • 1.5 lbs (Small Bag) Baby gold potatoes
  • 1-2 Tablespoons Canola Oil
  • 1/3 Cup Flour
  • 48 ozs (1.5 Carton) Chicken Broth
  • 1 cup Frozen Peas
  • 1 spring Bay Leaf
  • 1-2 sprigs Thyme
  • 1-2 sprigs oregano
  • One Box Shells or Sheets
  • To Taste Salt and pepper

This makes at least 6-8 pot pies.  You can freeze the filling if you don’t want to bake it all off at once.

I have always made this filling the day ahead.  The flavors meld together and develop.  But I’m sure it will be just fine if you make it and serve the same day.

Also, I used store bought rotisserie chicken ONCE and it totally changed the flavor. I don’t recommend it.  I roast chicken pieces in oven separately and then add it to this recipe, my soups and my chicken spaghetti.  It makes the flavor so much better.  You can bake the chicken a day or two ahead.  That’s not an issue.


  1. Bone-in Skin-On Chicken Pieces – I trim off the excess skin that is folded underneath but I cook the chicken in the oven with the bone and skin for flavor.
  • 4 thighs
  • 2 breasts

Salt and pepper both sides.  Put on a baking rack lined with foil (for easy clean up) and cook at 400 degrees until it registers 165 degrees.  About 30-45 minutes.  Don’t overcook it.  It will cook a little more in the mix.  Let it cool. Remove and discard the skin.  Remove the bones.  Cut chicken into bite sized pieces.

  1. Veggies –

A.Carrots, onion (white or yellow), celery – Chop up into good sized (not too big/not too small) pieces. Remember that when eating a pot pie, things should be bite sized.   But if pieces are too small, they will turn to mush when cooking.

    • One cup each of onion, carrots and celery.

B.Potatoes and mushrooms – I use the sliced white mushrooms (one small container) and cut them again in half. I use the small baby gold potatoes (they are in a small net bag). Baby red potatoes work too.  I leave the skin on and cut them into four pieces.  Use your judgement on how many potatoes.  I think I use about half a bag.

Heat some canola oil (1-2 tablespoons) in a dutch oven or large deep skillet.  Saute onions, carrots & celery first.  Cook about 8 -10 minutes.  Add the mushrooms and potatoes.  Saute until the mushrooms look somewhat cooked.

  1. Add some flour (maybe 1/3 cup) to veggies and mix in. If it looks super dry add a pat of butter.
  2. Add chicken.
  3. Add one carton of chicken broth. You may need another half carton.  You want it to be thick and not soupy.  But it has to be somewhat liquid to cook for a bit.
  4. Add one bay leaf, one or two sprigs of fresh thyme and one or two sprigs of fresh oregano. I put the whole stem in.  Fish out the naked branch later.
  5. Add salt and pepper to taste.
  6. Let simmer for about 20 minutes – until the potatoes are done.
  7. Add a cup of frozen peas towards the end if you like peas and you can remember.
  8. Puff Pastry – you can use puff pastry SHELLS or puff pastry SHEETS (Pepperidge Farms). The shells you bake off according to the directions on the box. Shells come 6 to a box. Place one baked shell in a bowl and ladle the pot pie filling on top.


For a covered more traditional looking pot pie, you’d use the sheets.   They come two sheets to a box. Thaw and roll out dough and cut out a circle to fit over the baking ramekin.  Ladle pot pie filling into dish, cover with pastry dough, seal the edges, brush with egg wash and sprinkle with kosher salt and chunky black pepper.  Bake off.  See box of puff pastry for temp and time.


If you use the sheets, cut the leftover pieces into 2 inch strips and bake those too.  You will have tasty little puff sticks.