Viewer recipe makeover: Chicken pot pie

Hearty Veggie and Chicken Pot Pie with Flaxseed Sent in by viewer: Renee Hutchins of Alameda


  • 1 package of pie crust- top and bottom crust
  • 1 chicken breast- skin removed
  • 1 small onion- Diced
  • 1 peeled potato- Diced
  • 1 red bell pepper- Diced
  • 1 zucchini- Diced
  • 1 cup diced mushrooms
  • 1 cup chopped fresh spinach
  • 1 1/2 can of cream of mushroom soup
  • 1 tablespoon of flaxseed meal
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • 1 teaspoon of pepper

Preheat oven to 425 degrees

To cook chicken breast:
Heat a medium size skillet on medium high heat and coat with teaspoon of olive oil. Season chicken breast with ½ teaspoon of Dried Oregano, Dried Thyme, Pepper. Add chicken to heated skillet and grill on each side for about 5 to 7 minutes on each side. Note: it's okay if the chicken is not fully cooked because it will finish cooking in the oven. Once chicken is done take out of pan and cut into bite size pieces

To cook vegetable filling:
Heat a large skillet on low/medium heat and coat it with 1 table spoon of Olive oil. Add all the diced vegetable ingredients to the skillet. Season with remaining ½ teaspoon of oregano, thyme, pepper, salt and 1 table spoon Flaxseed. Cook veggies until they are soft - about 10 minutes. Next add 1 can of cream of mushroom soup chicken breast into the veggies and mix in. Heat for 2- 3 min and set aside.


Prepare pie dish with pie crust according to the packaged directions. Fill the pie pan with your veggie chicken mixture. Spread remaining ½ can cream of mushroom soup on top of veggie chicken mixture. Cover with top layer of pie crust. Bake according to pie crust directions. About 425 degrees for 20 min.



Spring Chicken and Vegetable Pot Pie
By Chef de Cuisine of Carneros Bistro & Wine Bar at The Lodge at Sonoma

Serves 4


  • 1 tablespoon butter
  • 2 quarts Chicken stock
  • 1 cup white wine
  • 2 carrots, peeled and diced
  • 1 large onion, diced
  • 3 celery stalks
  • 6 large shitake mushrooms, julienned
  • 1 potato, peeled and diced
  • 6 sage leaves
  • 2 thyme sprigs
Melt butter in large saucepan over medium heat. Add carrots, celery, onion, celery, mushrooms and potato. Lightly caramelize vegetables. Deglaze pan with wine and scraping caramelized bits from bottom of pan.

Add chicken stock and herbs and reduce heat to simmer. Cook until liquid is reduced by half, remove from heat and puree with an immersion blender or in a regular blender. Puree until very smooth.

Pot Pie

  • 1 small spring chicken, quartered
  • 2 tablespoons vegetable oil
  • 1 cup Fresh English peas, blanched
  • 1 lb. asparagus cut in 1" pieces
  • 10 fresh morels, sliced
  • 1 cup fava beans
  • ½ cup pearl onions
  • 1 bunch chives, minced
  • 2 sheets of puff pastry dough
  • Salt and pepper to taste
Preheat oven to 350 F.

Season chicken with salt and pepper.

In separate pan, add oil and heat until it starts to smoke just a little. Sear chicken until golden brown, remove from pan and drain excess fat.

Add sauce to pan. Add chicken and onions to sauce and bring to a simmer. Add rest of the vegetables and continue to simmer. Season with salt and pepper to taste.

Separate chicken equally to four individual containers.

Cut puff pastry to fit over ramekins. Bake in oven until puff pastry is golden brown.



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