How to make it

  • Preheat Oven to 350 degrees F
  • Cut potatoes and carrots and boil in large pot of water until slightly tender.
  • Mix all ingredients for pie crust together, will be crumbly... Place ball of dough and refrigerate while making the filling.
  • Season Chicken Breast with Kosher Salt, Pepper and Seasoning of your choice, pan fry in olive oil and butter until cooked all the way through. Remove from pan and cover with foil, set aside.
  • In large Dutch Oven, sauté onions and shallots on medium heat for 10 to 15 minutes until translucent.
  • Add flour and cook over low heat, stir constantly, for about two minutes.
  • Add Chicken Stock, simmer for a minute or two, and keep stirring until thick.
  • Add all the potatoes, carrots and all other veggies, salt and pepper, fresh parsley and heavy cream, stir well
  • Shred Chicken and stir into mixture, remove from heat
  • Take dough out of fridge, flour and roll out
  • In four oven safe ceramic bowls, brush egg wash on rim of each both.
  • Place rolled dough inside bowl and lapping over edges
  • Fill each bowl heartily with filling
  • Cover each with another rolled out piece of dough
  • Crimp dough around the bowl, cut two small holes on top and brush with egg wash, liberally
  • Sprinkle Salt over top
  • Place all four bowls on baking sheet and bake in pre-heated oven for 45 to 60 minutes until golden brown.

Reviews & Comments 2

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    " It was excellent "
    grumpybaker ate it and said...
    You beat me! I'm going to add my pot pie recipe this evening after I make it, and take a photo. I really like your simple pie crust idea though sounds great! I always just use egg washed puff pastry on mine. Your mix of many veggies sound delicious and it's a new twist to the traditional chicken pot pie. I will have to give your recipe a try sometime.
    Was this review helpful? Yes Flag
    " It was excellent "
    quaziefly ate it and said...
    Beautiful Presentation! Five+ !
    Was this review helpful? Yes Flag

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