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Garden Recipes


Mains - Pot Pie

yum.. smells good!


Prep Time:

Cook Time:

10 Minutes

30-40 Minutes


6 Servings



About the Recipe

A hearty heart warming delight

Recipe Card No.


Credits: Image credits acknowledged Creative Common  license where known


   Based on single portion   

  • 1 3-pound chicken, cut up

  • 1 bay leaf

  • 1 teaspoon salt

  • 1-1/2 cups chopped carrots

  • 5 small onions, quartered

  • 1 cup fresh or frozen peas

  • 1 cup chopped fresh mushrooms

  • 1/2 teaspoon poultry seasoning

  • salt and pepper to taste

  • 1/3 cup flour

  • 1/2 cup milk

  • pastry for a single-crust 9-inch pie

  • 1 egg yolk, beaten with 1 tablespoon water

Garden Recipe
Garden Recipe
Garden Recipe


Step 1

    Place chicken, bay leaf, salt, and 2 cups water in a 4-quart Dutch oven or slow cooker. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until chicken is tender. 

Step 2

    Strain broth, discard bay leaf, and return to Dutch oven or slow cooker. 

Step 3

    Cool chicken, remove meat, and cut into large chunks; set aside. Add carrots and onions to broth and cook, covered, until tender. 

Step 4

    Drain broth, add enough water to make 2-½ cups liquid, and return to Dutch oven. Stir in peas, mushrooms, seasonings, and chicken. 

Step 5

    Combine flour and milk and mix until smooth. Stir flour mixture into broth and cook over medium heat, stirring constantly, until mixture boils and thickens. Pour hot mixture into 2-quart casserole.

Step 6

    Roll out pastry to fit top of casserole. Cut slits in top. Place crust over chicken mixture and trim edge, leaving enough to form a ridge. Flute edge and brush with egg wash. Bake at 400 degrees F (200°C) for 30 to 35 minutes, until crust is golden and filling is bubbly.


Note - CAUTION the heated mixture with steam and cooking pans will be super HOT, please take care.



Recipe courtesy of Hearth and Home Calendar


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