Chicken Pot Pie


  • 3 cups chicken broth
  • 1/2 cup flour
  • pinch of turmeric
  • pinch of poultry seasoning
  • pinch of dried thyme
  • half an onion, diced
  • a carrot, diced
  • a potato, diced
  • a stalk of celery, diced
  • 2-3 cups chicken, cooked - diced or shredded
  • pie crust of choice (I used a ready made crust for this one, but it is really really good with a bacon fat pie crust.)
  • couple tablespoons of butter for sauteing the veg in
  • salt & pepper
  • You can also add frozen corn and peas to it!

As far as a container to bake the pie in, you'll want a nice deep ceramic or glass pie plate, like this one.


Add a couple tablespoons of butter to a pan over medium heat. Add in the carrot, celery, onion and potatoes. Cook, stirring frequently, for about five minutes until the vegetables start to soften. Add in the chicken, minced garlic, and seasonings. (Please note I added waaaaaay to much turmeric on accident. When I say a pinch I mean a teeny amount - more more than 1/4 teaspoon)

Stir around and cook for another couple minutes.

Also - preheat your oven to 375 F!

Pour in a half cup of flour and stir it around so it coats everything. Let this cook for a couple minutes - stir it the entire time!

Now pour in your stock and stir really well. Break up any flour clumps you see and let the mixture come up to a bubble. This will help thicken it.

At this point, taste the sauce and add some extra seasoning or salt and pepper if necessary. Turn off the heat.

Spoon into pie plate. Cover with crust. Cut steam vents in crust. Bake at 375 for 25-30 minutes underneath a baking sheet to catch the drippings.