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Herbed Chicken Pot Pie

Sage and rosemary are savory additions to the crust, and water chestnuts lend a satisfying crunch to this healthy version of a winter classic.¬†Crust is used on top only so it doesn’t overwhelm the delicate filling.

Herbed Chicken Pot Pie
Prep time

Cook time

Total time


Recipe type: Main
Serves: 6-8

  • Pie Crust
  • Use recipe for
  • Florence Ueberroth’s Famous Pie Crust, adding
  • 1 teaspoon organic dried thyme
  • 1 teaspoon organic dried sage
  • Filling
  • 2 Tablespoons butter
  • 1 small package mushrooms, washed and sliced
  • 4 stalks celery, diced
  • 3 large shallots, peeled and diced
  • ¼ cup frozen peas and carrots
  • Small bunch fresh parsley, chopped
  • 1 small can chicken broth
  • ½ cup sherry
  • 1 can cream of chicken soup
  • 1 teaspoon organic dried thyme
  • 1 teaspoon fine sea salt
  • 1 teaspoon organic ground black pepper
  • 1 can water chestnuts, drained and chopped
  • 1 roasted rotisserie chicken, picked and shredded
  • 1 tablespoon flour
  • 1 egg, beaten
  • 1 large potato, sliced very thinly into rounds

  1. Roll out pie crust thinly between two sheets of waxed paper. Set aside until filling is done.
  2. Melt butter in large saute pan. Saute celery, shallots and mushrooms for 5 minutes.
  3. Add thyme and sea salt and saute for another minute.
  4. Add chicken broth and sherry and heat until slightly reduced.
  5. Stir in cream of chicken soup, shredded chicken, water chestnuts and flour.
  6. Continue cooking until desired consistency.
  7. Pour filling into buttered glass casserole; lay potato slices on top of filling mixture.
  8. On top of potato slices, carefully place crust dough. Prick crust all over with fork.
  9. Brush top with egg mixture.
  10. Bake at 350 degrees for about 45 minutes, or until crust is golden-brown.

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