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North Star Cafe Chicken Pot Pie

Poultry, Vegetables

Submitted by North Star Cafe


  • 4 Tbsp unsalted butter
  • 1 lb boneless, skinless chicken breast, cut into small bite-size pieces
  • 1 C sliced carrots
  • ½ C sliced celery
  • ½ C chopped yellow onion
  • 1 ¼ tsp salt
  • ½ tsp garlic powder
  • 3 tsp fresh thyme leaves, or 1 tsp dried
  • ¼ tsp ground black pepper
  • ¼ C all-purpose flour
  • ½ C heavy cream
  • 1 C chicken broth
  • ½ C frozen peas
  • 3 Tbsp fresh flat-leaf parsley, minced
  • Flat pie dough for crust


In large skillet over medium heat, melt butter and add chicken, carrots, celery, onion, salt, garlic powder, thyme and pepper. Saute for 6-8 minutes, until chicken is cooked, stirring often. 

Add flour. Stir well until fully incorporated. Slowly stir in cream, then add chicken broth. Cook until you see a bubbling effect, and the chicken and vegetable mixture is thick, stirring often for 3-4 minutes. 

Remove from heat. Stir in peas and parsley. Spread out to cool for 15–30 minutes before filling the baking pan, so your crust isn’t soggy. 

Spoon mixture into 9×13-inch pan and lay pie dough over the top. Bake at 350° for approximately 45–50 minutes. If crust starts to get too brown, lay foil over it, but don’t seal. Let cool for 15–30 minutes before serving. Serves 8.

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