Chicken Pot Pie with Herbed Crust

January 6, 2012

Since starting to raise our own chickens, chicken as a food group as pretty much dropped off the menu at our house.  Once I started to learn about chickens, and watch their social interactions both within the flock and with our other animals and family members, I just couldn't see them as food any longer.

But my husband really loves chicken pot pie, so I make one a few times a year, usually using a pre-cooked rotisserie chicken since eating one of our own, is definitely not an option!  (You can also omit the chicken all together and make a wonderful Vegetable Pot Pie - just add a few more vegetables to what is called for below).  

One of the things I really love about this recipe is the herbed crust. I mix some fresh or dried parsley and thyme in to the crust as I'm making it. Not only is it pretty, but it adds another layer of flavor to your finished pie.



2-1/2 cups flour
1 teaspoon salt
Pinch of fresh or dried parsley and thyme
2 sticks cold butter
1/2 cup ice water

Combine flour, salt, a pinch of parsley and thyme and 2 sticks butter in food processor. Slowly add ice water until dough holds together. Flatten into two discs between plastic wrap. Chill for at least an hour.


1/3 cup butter
1/3 cup flour
1-1/2 cups milk
1-1/2 cups chicken broth (or water)
3 cooked and shredded chicken breasts or the equivalent in leftover rotisserie or roasted chicken 
2 carrots or a sweet potato, diced and cooked until soft
1 medium white potato, diced and cooked until soft
1/2 chopped onion, cooked until soft
1-1/2 cup mixed vegetables, green beans, peas, corn etc. (fresh, frozen or canned)
Parsley, thyme, salt and pepper to taste

Preheat oven to 425 degrees. Melt butter in saucepan then slowly whisk in flour. Add milk and chicken broth or water and simmer until thickened, stirring constantly. Season with salt, pepper, parsley and thyme. Roll out bottom crust and generously fill with chicken and vegetables. Pour liquid over top and cover with top crust. Vent crust, brush with milk and bake 30-35 minutes until golden brown.


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  1. Hi Lisa,
    Your Chicken Pot Pie looks delicious! Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon!
    Miz Helen
    I am your # 900 Follower

  2. Chicken pot pie is one of my favorite dinners. It's just good old fashioned comfort food. Yours looks delicious! Thanks for linking up at Friday Food Fight.

  3. Looks great and I love the idea of adding a bit of herbs to the crust.

  4. love your site but it's very slow on my computer. Not having this problem with anything else so I am wondering if it's a problem on your end. When I try to scroll down the page it takes forever.

  5. This pie looks so perfect! I love how you bring a little fancy to the crust by adding herbs! Thank you for sharing this at Wednesday Extravaganza - hope to see you there again this week with more of your deliciousness :)

  6. Chicken pot pie is one of our favs! I am stopping by from I should be mopping the floor blog hop!

    1. forgot my site is would love your visit! I LOVE your site BTW!

  7. I will definitely try this recipes..thanks for sharing.Pure deliciousness !


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