Herbed Chicken Pot Pie


Herbed Chicken Pot Pie

Sage and rosemary are savory additions to the crust, and water chestnuts lend a satisfying crunch to this healthy version of a winter classic. Crust is used on top only so it doesn't overwhelm the delicate filling.
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 -8


  • 1 Pie Crust
  • 1 tsp organic thyme dried
  • 1 tsp organic ground sage


  • 2 tbsp butter
  • 6 oz mushrooms washed and sliced
  • 1 1/2 cup celery diced
  • 3 shallots peeled and diced
  • 1/4 cup frozen peas and carrots
  • 1/2 cup parsley, fresh chopped
  • 12 oz chicken broth
  • 1/2 cup sherry
  • 12 oz cream of chicken soup
  • 1 tsp organic thyme dried
  • 1 tsp fine sea salt
  • 1 tsp organic ground black peppercorns
  • 4 oz water chestnuts drained and chopped
  • 1 chicken roasted, picked and shredded
  • 1 tbsp flour
  • 1 egg beaten
  • 1 potato sliced very thinly into rounds


  1. Add sage and thyme to pie crust recipe.  Roll out pie crust thinly between two sheets of waxed paper. Set aside until filling is done.

  2. Melt butter in large saute pan. Saute celery, shallots and mushrooms for 5 minutes.
  3. Add thyme and sea salt and saute for another minute.
  4. Add chicken broth and sherry and heat until slightly reduced.
  5. Stir in cream of chicken soup, shredded chicken, water chestnuts and flour.
  6. Continue cooking until desired consistency.
  7. Pour filling into buttered glass casserole; lay potato slices on top of filling mixture.
  8. On top of potato slices, carefully place crust dough. Prick crust all over with fork.
  9. Brush top with egg mixture.
  10. Bake at 350 degrees for about 45 minutes, or until crust is golden-brown.