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Country Chicken Pot Pie

 SH Red Skin Diced WEB

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Featuring Simply Homestyle™ Hearty Red Skin Diced


Pot Pie Ingredients

¼ cupButter
2 cupsChicken Breasts, boneless and skinless, cut into small pieces
½ cupOnion, chopped
½ cupCelery, rough chopped
½ pkgSimply Homestyle Heart Red Skin Diced
½ cupBroccoli, small florets
½ cupCauliflower, small florets
½ cupCarrots, chopped
¼ cupPeas
¼ cupCorn
¼ cupAll-Purpose Flour
1½ cupChicken Broth
1 cupCream, 18% or 35%
1 tspParsley, chopped
½ tspOregano, chopped
1 tspSalt
3 eachTea Biscuits, cut in half


Pastry Topping Ingredients   

2 cupsAll-Purpose Flour
¾ cupCheddar Cheese, finely shredded
½ tspSalt
5 TbspButter, cut into small pieces
½ cupWater



  1. Spray or grease shallow roasting pan or casserole dish with nonstick cooking spray or grease with butter; set aside. Heat oven to 400°F.
  2. In a large non-stick skillet or frying pan melt ¼ cup butter. Add chicken, onion and celery. Cook over medium-high heat, stirring occasionally, until chicken is cooked (about 6 minutes). Add Hearty Red Skin Diced Potatoes and vegetables. Cook 5 minutes, stirring occasionally.
  3. In a medium non-stick skillet or frying pan melt remaining butter. Stir in flour; cook on low heat for 60 seconds. Slowly add chicken broth, whisking until mixture is smooth. Add cream and cook, stirring occasionally, until mixture comes to a full boil. Pour over chicken mixture in other pan; mix well. Pour chicken mixture into prepared roasting pan or casserole dish.
  4. Bake 25 to 35 minutes or until crust is golden brown and edges are bubbling. Cover crust with aluminum foil during baking if it browns too quickly.
  5. Top with tea biscuits before serving.


Pastry Topping Procedure - Optional
  1. Combine flour, cheese and salt in a mixing bowl or food processor. Mix in butter slowly with hand blender (or into food processor) until mixture is coarse. Stir in water slowly until mixture starts to form a ball.
  2. Using hands, mix dough together until it is smooth. Wrap dough in plastic wrap; refrigerate.
  3. On lightly floured surface roll out chilled dough large enough to cover the roasting or casserole dish. Place dough over chicken filling, crimpy edges around sides of pan to secure dough over filling. With a fork or knife slit top of crust 4 - 5 times for venting.