One of the ultimate comfort foods for me is Chicken Pot Pie. Normally found in the frozen section of the supermarket and tossed in the oven an hour before you have to run out the door. This Chicken Pot Pie recipe is simple, freezable, kid-friendly, and delicious! This is Snapseed (11).jpgdefinitely a special occasion or once in a while dish.

You may be wondering, why would I make this recipe, a Chicken Pot Pie from scratch, when I can just pick up a frozen version from the supermarket? Because whenever you make anything from scratch you know exactly what you’re putting in it and therefore you know exactly what your feeding yourself and your family. Do you really want to feed your kids “natural flavours”, which could have up to 2,000 ingredients (read: chemicals) in it? By making food from scratch, you are avoiding the hormone and antibiotic packed meats, the GMO and pesticide laden veggies and the trans fats.

Chicken Pot Pie Recipe
(yields 5 servings)


1/4 Cup Butter*

2 Chicken Breasts; Boneless Skinless; cubed*

1 Onion; diced*

2 Carrots; diced*

8 Mushrooms; sliced (button or cremini)*

2 Garlic Cloves; minced*

1/2 Cup Frozen Peas*

1 Cup Chicken Stock (Low or No Sodium or Homemade)

2 TBSP Dried Italian Herbs

2 TBSP Arrowroot Flour

1 Sheet All Butter Puff Pastry

1 Egg (optional)*

Salt and Pepper to taste


In a large sauce pan, over medium heat, half of your 1/4 cup of butter. Add in your onion cook until translucent in colour. Add in your carrots, garlic, and mushrooms, cook until softened. Add your chicken to the pot, stirring to combine all your veggies and chicken Snapseed (9).jpgtogether. Pour in your stock and add your herbs, salt, pepper, and arrowroot flour. Stir everything together and cook over medium heat for about five minutes.

Take your mixture off of the heat, add in your frozen peas and stir.

Pour your mixture into a baking dish, I used a 9 Inch Springform pan, which I wrapped in Aluminium Foil, but you can use any baking dish you want or you can make individual pot pies in ramekins.

Roll your puff pastry out so it is roughly the same size as your baking dish.

Cover the mixture with the puff pastry. If you wish, you can beat an egg, and brush the egg over the puff pastry, this will give you an extra golden pie. Score the top of your pie to let steam escape while it bakes.

Bake your pie at 375°F for about 40 minutes or until the puff pastry is golden.

Serve your Chicken Pot Pie with a lovely, green salad!


*Choose Organic whenever possible.