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Chef Mary Lou’s Mother’s Day Chicken Pot Pie

  • Difficulty Easy
  • Time 1 hour
Chicken Pot Pie Recipe



  • 2 tablespoons oil (used chili garlic oil)
  • 1 medium onion, medium dice
  • 2 stalks celery medium dice
  • 2 carrots medium dice
  • 2 jalapenos, keep the seeds if you love danger
  • 1 medium potato, medium dice
  • 4 cloves garlic, minced

Shredded Chicken


  • 4oz butter
  • 4oz flour

Pot Pie stuffing

  • 3 cups chicken stock
  • 1/3 cup milk
  • 1/2 cup cheese (used parm and cheddar)
  • 1 lemons zest
  • 1/2 lemon juice.
  • 1 cup peas
  • 1 cup corn
  • 1/2 cup blanched broccolini


  1. In a pan, add chili oil or oil of choice to cook onion, celery, carrots and let sweat for about 3 minutes. Add in jalapenos and potatoes.
  2. Add in roasted shredded chicken and season with aleppo, turmeric, Over Easy blend, crushed red pepper, thyme and rosemary. 
  3. In a separate pan, cook butter and flour to make a roux for the pie filling.
  4. Add in chicken stock, milk and cheese and bring to a boil.
  5. Mix together lemon zest, lemon juice, peas, corn and broccoli.
  6. Place all together in a baking vessel of your choosing. Top with cheese and add your puff pastry to make a crush on top. Brush melted butter on puff pastry and bake at 400 degrees F for 35 minutes.

Used in this Recipe

Out Of Stock

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