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Classic Chicken Pot Pie


I usually serve this pie on Yom Tov when there are so many fleishig meals and I want to serve something different. It’s also a great idea for using up the soup chicken. The dough itself freezes beautifully and so does the ready baked pie. Food that can be prepared in advanced and whipped out when needed, is always a boon to us busy “balabusta”s.  


Make the Dough

1. Mix everything together, put in a plastic bag, and refrigerate for an hour or more.


Half of a recipe is really sufficient for the pie, so freeze the other half or just make half.

Make the Filling

1. Heat the oil in a large frying pan over a medium-high flame and sauté the onion and green pepper for a few minutes.
2. Add the mushrooms and sauté another five minutes.
3. Add the frozen veggies and chicken pieces and stir until everything is mixed together.
4. Turn off the flame, add the rest of the ingredients, and mix well. If necessary add a bit more soy milk.  


Top with mushroom sauce right before serving.



After adding the frozen veggies and chicken pieces, add three tablespoons flour dissolved in one and a half cups boiling water and continue cooking, stirring until thickened. Season with onion/mushroom soup mix and a bit of salt if desired. Disregard the remaining ingredients. Bake as above. This comes out just as good.


Assemble the Pot Pie

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Divide the dough in half and press half into a deep pie dish. Bake for five minutes.
3. Pour the filling mixture on top of the dough, and top it with the remaining dough. Smear egg on top and sprinkle with sesame seeds, if desired. Bake for 30–45 minutes or until golden brown.