Perfect Chicken Pot Pie

My Chicken Pot Pie and the Events of My Two Month Hiatus

This Chicken Pot Pie is everything you want and need in a Chicken Pot Pie. The creamy filling full of yummy potatoes, tender carrots, onions, peas, and of course delicious chicken; topped with a perfect puff pastry.. My nephew mason goes bananas for the puff pastry. Actually any type of carb the boy just looses his mind for. Here he is out in the freezing cold this last weekend.

photo cred goes to my sister Eriel for this one!!

Red Flannel Hash and Roasted Artichoke Dip:

Its been absolutely freezing here this last weekend! Eric and I went to Bentleyville “Tour of Lights” in Duluth, MN the weekend of December 9th. Its Americas largest walk through light show. It was so cold that night that both of our phones literally just turned off from the cold!! Good thing they had hot cocoa!!

While in Duluth I had a few life changing dishes. We went to this little martini bar, Black Water Lounge, I ordered the Roasted Artichoke Dip. It was amazing! I think it might have been because of the lemon zest but I can’t seem to get that stuff off my mind, I’ll definitely be recreating it later ♥ The second meal was at the Duluth Grill, a co worker of ours used to work there and told us about this little gem!! Everything was so delicious and fresh!! The number one take away was their Red Flannel Hash! I remembered to snag the ingredient list from our server before we left; sweet potatoes, carrots, beats, onion, bell pepper, tossed in olive oil, thyme, salt and pepper and then roasted. Honestly I’m a little annoyed with myself that I didn’t take pics of either of these dishes, but neither of them had any type of extended stay on my plate 🙂 I’m going to make some of the hash on Christmas Day for breakfast.

Break From Blogging:

I’ve taken a little bit of a unscheduled break from blogging these last few months (My last post was my Delicious Braised Chicken Stew)- in that we did go to Bentleyville which was a little last minute but a small enough trip that it didn’t really matter that it was last minute; Duluth from Afton is like a 2 hour drive. But the more important trip was our trip to the Virgin Islands!! Eric and I went to the Virgin Islands for our 2 year anniversary. It was so relaxing, and we stayed on the island that my mom is from; St. Croix.

We laid on the beach, drank and relaxed by the pool. Eric got a bit of a sun burn but who cares, we were in paradise! The first night we were on the island we watched a Moko Jumbie show at our resort- you can see one in the right hand corner of the pic above!- Moko Jumbies are stilt dancers and have been in the Virgin Islands cultural heritage for over 200 years; Their origin can be traced back to Africa.

My uncle still lives in St. Croix and took us around the island so I could see where my mom grew up. I hadn’t been there since I was a little girl! It was so nice to see him and get to know the island a little better.

The left pic is Eric, my Uncle Butch and I/Check out the middle pic!- The little cutie pie on the left in the bright blue tee – Thats me!/ on the right end is another Moko Jumbie

Now the most memorable meal that we had on the island was when we went to Harvey’s. A restaurant ran by a husband and wife with all home cooked meals. My belly was so full after we left!! There was a chalk board at the door that had their specials for the day written on it, the dad was working the bar and the mom was in the kitchen. I ordered as many things as I could remember my mom telling me about from her home.  In the bowl is conch in butter sauce and what kind looks like yellow mashed potatoes in the front is funji!! Conch is like a large sea snail and funji is like a cornmeal paste, similar to polenta. Below are some conch fritters!

and of course since it was mid October when we went to St. Croix, I had to carve a pineapple by the beach!


Other than vacations:

Besides all the fun stuff during these last two months all I’ve been doing is working my tail off at the hospital and sleeping, sometimes literally at the same time! See below.. 😉 #nursingnapsnetflix

Me checking out Mason’s Bear while I was clearly taking a nap… Note the stethoscope in my ears… Mason is under the impression that I’m a doctor… hahah.. no, no, Mason I’m much smarter than that- I’m a nurse ♥

I think what really is the reason for why I can’t seem to get anything blog related done is the weather change. It gets so dark so quick here so essentially I leave for work in the morning at 6am and its dark and I get home around 5 pm- 530 and its DARK!! I’m at work a ton lately so its just always dark which is terrible for lighting to take my food pics in. Natural lighting is the best and is hard to come by now. Investment for next year will be lighting for these type of seasons..


Now what you’ve all been waiting for!!

Perfect Chicken Pot Pie 

Actual conversation between Eric and I a few weeks ago…

Me: hey babe, where do you wanna go for your birthday dinner? 

Eric: can you just make me a pot pie? 

This pot pie is perfect winter grub. Warm and cozy and ready to be eaten. 

My mom says that I’ve won the pot pie battle with this one. 


  1. Perfect Chicken Pot Pie
    Serves 6
    Write a review
    423 calories
    37 g
    128 g
    16 g
    33 g
    8 g
    458 g
    447 g
    6 g
    0 g
    7 g
    Nutrition Facts
    Serving Size
    Amount Per Serving
    Calories 423
    Calories from Fat 145
    % Daily Value *
    Total Fat 16g
    Saturated Fat 8g
    Trans Fat 0g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 128mg
    Sodium 447mg
    Total Carbohydrates 37g
    Dietary Fiber 5g
    Sugars 6g
    Protein 33g
    Vitamin A
    Vitamin C
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    1. frozen puff pastry, 1 sheet
    2. egg wash (1 whole egg + 1 tablespoon water, whisked together)
    3. 1/2 stick butter
    4. 1 large shallot, chopped
    5. 1 medium onion chopped
    6. 1 1/2 cups celery, chopped; about 3 stalks
    7. 1 tablespoon freshly chopped thyme
    8. 1/3 cup all purpose flour
    9. 3 cups chicken broth
    10. 1 cup whole milk*
    11. 3-4 cups chopped chicken (I use a rotisserie chicken)
    12. 3 medium yellow potatoes, chopped and boiled until tender
    13. 3/4 cup frozen peas
    14. 3/4 cup frozen corn
    15. 1/4 cup flat leaf parsley, chopped
    16. Hot sauce, to taste
    17. *I've made this with original unsweetened almond milk as well and it works and tastes the same.
    1. 1. wash, chop and boil yellow potatoes until tender
    2. 2. while the potatoes are working make sure everything that needs to be chopped is chopped! This will make everything go so much quicker
    3. 3. Pre heat oven to 400 degrees, place frozen puff pastry on oven while your cooking to help it thaw in time.
    4. 4. In a large skillet melt butter and add your onion and shallot, sauté, stirring frequently until translucent, about 3 mins or so
    5. 5. Add flour and cook, stirring constantly until mixture is slightly golden, 6-7 mins
    6. 6. Whisk in broth, 1 cup at a time, taking time in between cups to make sure broth and flour are totally mixed together well.
    7. 7. Whisk in milk, bring to a boil and let simmer until sauce has thickened, whisking occasionally, about 10 mins.
    8. 8. Season with salt and pepper to taste. Add carrots and cook for another 5 mins
    9. 9. Mix in chicken, potatoes, frozen peas and corn, parsley, hot sauce
    10. 10. Transfer to your favorite pie dish, you may have extra filling but who cares! I like to ladle a some of the extra over filling over a crusty piece of toast and grub while the pot pie is cooking.
    11. 11. Unfold pastry and roll out on a floured work space to make sure its large enough to fit over pie
    12. 12. Drape over pie dish with a little over hang, brush with egg+water mixture with a pastry brush and cut 3-4 slits in pastry with a knife to let steam flow out.
    13. 13. Place pie dish on rimmed baking sheet to catch any filling that drips out. Bake until puff pastry is golden brown, 20-25 mins. Check on pastry half way through to make sure slits haven't sealed together ( this always seems to happen to me!)
    14. 14. Turn down heat to 350 degrees and bake until deep golden brown, another 35-30 mins
    15. 15. Let cool 10-15 mins before serving.