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Herbed Chicken Pot Pie

Herbed Chicken Pot Pie – sage and rosemary are savory additions to the crust. And if you like a little texture, water chestnuts lend a satisfying crunch to this healthy version of a winter classic. The crust is used only on the top, so as not to overwhelm the delicate filling.

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  • 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. Sauté celery, shallots and mushrooms for 5 minutes.
  • 3.Add thyme, sea salt and pepper. Sauté for another minute.
  • 4.Add chicken broth and sherry and heat until slightly reduced.
  • 5.Stir in cream of chicken soup, shredded chicken, frozen carrots and peas, water chestnuts, parsley 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°F for about 45-50 minutes, until and potatoes are cooked and crust is golden-brown.


  • 1 pie crust
  • 1 teaspoon organic rosemary, dried
  • 1 teaspoon organic ground sage


  • 2 tablespoons butter
  • 6 ounces mushrooms, washed and sliced
  • 1-1/2 cups celery, diced
  • 3 shallots, peeled and diced
  • 1 cup frozen peas and carrots
  • 1/2 cup fresh parsley, chopped
  • 12 ounces chicken broth
  • 1/2 cup sherry
  • 12 ounces cream of chicken soup
  • 3/4 teaspoon organic thyme, dried
  • 1 teaspoon fine sea salt
  • 1 teaspoon organic ground black peppercorns
  • 4 ounces water chestnuts, drained and chopped (optional)
  • 1 tablespoon flour
  • 1 egg, beaten
  • 1 potato, sliced very thinly into rounds