Comforting Classics: The Tale of Chicken Pot Pie

There’s a dish that warms both heart and hearth, a classic comfort food known to many as chicken pot pie. The history of this beloved recipe is a journey back in time, where frugality met creativity, resulting in a masterpiece of culinary delight.

Chicken pot pie tells a story of resourcefulness in the kitchen. In times past, leftover meat and vegetables found new life encased in a flaky pastry. It was a way to feed the family well, without wasting a single bite. Today, the essence of that tradition still shines through, as chicken pot pie graces dinner tables with its rich and savory filling and that signature golden-brown crust.

A pot pie is more than just a meal; it’s a hug in the form of food. As you slice through that crisp, buttery crust, steam escapes, carrying with it the comforting aroma of a home-cooked feast. The filling is a harmony of tender chicken, hearty vegetables, and a velvety, herb-infused sauce. Each mouthful brings a symphony of flavors and textures, from the creamy sauce to the flaky crust to the wholesome ingredients within.

It’s a meal that invites personal touches and family traditions. Every cook has their secret for the perfect crust, a unique twist on the filling, or a family recipe passed down through generations. And with countless variations of chicken pot pie, from traditional to innovative, it’s a canvas for culinary creativity.

Whether you’re celebrating a special occasion or seeking solace on a rainy day, chicken pot pie never fails to deliver the comfort and joy of home-cooked goodness. It’s a timeless classic that transcends trends, bringing warmth to the soul and delight to the taste buds with every bite.

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Savoury Chicken Pot Pie

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  • Author: The Kilted Chef
  • Yield: Serves 6


Units Scale
  • 3 cups of chicken, cooked and chopped
  • 2 Tbsp butter
  • One large onion chopped
  • 2 stalks of celery chopped
  • 2 large carrots diced
  • 4 medium potatoes diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp summer savory
  • 1 tsp dried thyme
  • 1 tsp of Dijon mustard
  • 1/2 cup of white wine
  • 3 tbsp flour
  • 3 cups of chicken broth
  • 1 cup frozen peas


  1. Preheat oven to 350 degrees
  2. Melt the butter in a large saute pan. Add the onions, celery, carrots, and potatoes. Sautee for 4 to 5 minutes.
  3. Add the seasoning mixing and mix well. Add the Dijon mustard and the white wine and cook to reduce.
  4. Add 1 cup of the broth to the vegetable mixture and stir. Add the flour to the remaining broth and continue to add to the vegetables one cup at a time stirring until thick.
  5. Add in the chicken and peas.
  6. Put into a 9 by 9 casserole dish and top with either a pie dough or a biscuit topping.
  7. Bake for 30-35 minutes or until the filling is bubbly and the top is golden.
  • Category: chicken, entrees, recipes