Chicken Pot Pie
Updated: Nov 21
This is the recipe for you if you are craving a traditional, but easy chicken pot pie with a little brightness added courtesy of lemon zest. We make this almost weekly during the fall and winter because it is the perfect comfort food, but made a little bit lighter than traditional versions.
Pot Pie Ingredients
Ghee- I love using ghee for certain recipes because the flavor is so rich, but honestly butter can be subbed if you aren't worried about dietary restrictions like Whole 30.
Coconut Milk- I sub full fat, unsweetened coconut milk because I honestly just love cooking with coconut milk. The flavor is amazing, but don't worry it will make you pot pie super creamy, but will not taste like a coconut! I'm not dairy intolerant or anything, but I do occasionally make dairy substitutions just to skip the dairy to avoid occasional discomfort. Heavy cream can be used instead.
Arrowroot Flour- Arrowroot flour is my thickener of choice for pot pie and soups. I love Bob's Red Mill brand. I have not tested this recipe with cornstarch, but if that's the thickener you have on hand then it should work fine as well.
Chicken Pot Pie
2 tbsp ghee or butter
2 diced carrots
2 diced celery stalks
1 diced yellow onion
2 yukon gold potatoes chopped into ½” cubes
4 minced garlic cloves
2 tbsp arrowroot flour
1 cup chicken bone broth (can sub chicken broth, but love the added collagen and protein of bone broth- Pacific Foods is my fav)
½ cup full fat unsweetened canned coconut milk (can sub heavy cream)
1 tsp rosemary
1 tsp thyme
2 cups shredded rotisserie chicken
¼ cup frozen peas
¼ cup frozen corn
1 puff pastry crust
1 egg whisked
1 tsp Salt
1/2 tsp pepper
Preheat the oven to 400F.
Heat ghee in a cast iron pan or large oven-safe pan.
Add onion, garlic, carrots, celery, potatoes, salt and pepper then saute over medium heat for 5 minutes.
Stir in arrowroot flour until well incorporated.
Slowly stir in bone broth and coconut milk. Continue stirring until thickens- roughly 5 minutes.
Remove from heat then stir in chicken, peas, corn, rosemary, and thyme. Add more salt & pepper if desired. Be sure to spread the mixture evenly across your pan.
Lay puff pastry crust over pot pie mixture.
Gently brush egg wash all over puff pastry crust.
Poke a handful of holes in the shape of an X at the center of the crust.
Bake for roughly 20 minutes until crust is golden brown.
We often buy one rotisserie chicken which I will shred once I’m home from the store so I can put half of the chicken in the fri
dge to use soon for the pot pie then freeze the other half for the next time pot pie, or any kind of chicken inclusive soup craving strikes.
My favorite pan for this recipe is an enameled cast iron. I've had my Le Creuset one since we got married almost 9 years ago and it has been my most used item in the kitchen.
Save time by prepping a few batches of mirepiox (onions, celery, and carrots) then freeze in freezer Ziplock bags. Cuts a good bit of time when you do not have to dice all the vegetables (I also use these for a variety of soups).