Old Fashioned Chicken Pot Pie

Do not be put off by the extra effort in preparing this old fashioned, savory pot pie full of chicken and vegetables.  This is so worth it.  

Chck pot pie 2

Prior to this chicken pot pie my taste buds had not awakened to the wonderful taste of the root vegetable, rutabaga.


The rutabaga originated as a cross between cabbage and turnips.  Health wise, the rutabaga is high in Vitamin C, antioxidant and anti-cancer compounds.  You may notice a thin coating of paraffin wax covering the rutabaga.  This is done to preserve the vegetable from drying out.  Before cooking, you will need to peel that layer off using a sharp paring knife.  

In addition to adding so much flavor to this chicken pot pie, the rutabaga can be cooked in a variety of ways; roasted, boiled, mashed as a potato, baked or fried.  Who knew?  Having a rutabaga in this chicken pot pie has made me a huge fan.  

Chick pot pie 4

The chunks of chicken breast, combined with flavored packed vegetables in this smooth creamy sauce is really superb.  And to top it off, a top layer of light, fluffy puff pastry is the bomb!  The first time you make it will not be your last.  

Old Fashioned Chicken Pot Pie

An old fashioned, savory chicken pot pie full of chicken and vegetables.  

  • Prep Time: 1h
  • Cook Time: 30m
  • Total Time: 1h 30m


  • 2 pounds boneless chicken breast
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 large carrot, sliced
  • 1 large russet potato, cut into 1/2 inch pieces
  • 1 medium rutabaga, cut into 1/2 inch pieces
  • 2 chicken flavor bouillon cubes
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon dried thyme leaves
  • 1 cup water
  • 9 ounces package cut green beans, frozen
  • 1 cup half and half
  • 1/4 cup all purpose flour
  • 1/2 17 1/4 oz package frozen puff pastry


  1. Cut chicken breast into bite size pieces.
  2. Dice onion. Slice carrot. Chop potato and rutabaga in 1/2 inch pieces.
  3. Thaw puff pastry as directed on package/set aside
  4. Preheat oven to 400 F. In a large skillet, melt butter on high heat. Add chicken breast, stirring frequently, cook until done. Remove from skillet with slotted spoon, keeping drippings in skillet.
  5. Add the diced onion to the skillet, cook until tender. Add carrot, potato, rutabaga, bouillon, salt, pepper, thyme, and water. Heat to boiling. Reduce heat to low, cover and simmer for 20 minutes, or until vegetables are tender. Add frozen cut green beans.
  6. In small bowl, mix half and half and flour until smooth. Add to skillet. On medium heat stir until mixture begins to boil and thickened. Add cooked chicken distributing evenly.
  7. Spoon mixture into a 9 1/2 inch by 1 1/2 inch deep pie pan.
  8. Unfold puff pastry on floured surface. Cut 12 1/2 inch strips with a sharp knife. Lay 6 strips about 3/4 inch apart across pie. Now fold back halfway every other strip. Starting at center, place the first cross strip. Unfold the folded strips. Fold back the next strip, add the next cross strip, continue weaving until covered. Press ends to pie pan. Trim ends and crimp. Brush lightly with water.
  9. Bake chicken pot pie for 30 to 35 minutes. Filling should be bubbly, crust browned.


  1. Wow, Bridget! I am loving your blog! Will share with others! Keep going. I’m going to try these recipes.

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