Chicken Pot Pie

Creamy, comforting and filling is the perfect description for this classic chicken pot pie. Packed with flavour & loads of veggies, it tastes so much better than any freezer or store-bought pot pie. Having Wholesome pie crusts and a pack of mixed veg on hand in your freezer makes this an easy meal you can whip together anyway of the week!


  • Wholly Wholesome gluten free pie shells (comes in a pk of two)
  • organic, free range chicken, 1-2 breasts or a handful of tenders (we used chicken from Yorkshire Valley Farms)
  • 2 cups mixed organic veggies
  • 1 cup chopped organic potatoes (feel free to leave the skins on)
  • 1/2 chopped onion
  • 4 cloves garlic
  • Couple sprigs of fresh rosemary, thyme, sage or 1 tsp of each dried
  • 1 tsp herbamare
  • 1/2-1 tsp black pepper
  • 2 tbsp flour
  • 1 cup chicken broth
  • 1/2 cup cream


  1. In a skillet, heat up some olive oil and add your chopped onion and minced garlic to sauté.
  2. Next mix in your herbs, cracked pepper and herbamare.
  3. Then add your chicken and sauté till cooked through and cut into bit sized pieces.
  4. Add your mixed vegetables and diced potatoes and stir for 2-3 min.
  5. Sprinkle flour over vegetables and chicken mix and stir to coat. Pour in your chicken broth and cream and stir till a thick sauce forms.
  6. Pour mix into uncooked pie shell and cover with second pie shell. Gentle lift second pie shells off to create a lid to the pot pie and cut three slits into top of shell to allow ventilation and pinch the edge of the pie with a fork to seal the two pie shells together.
  7. Bake in oven at 350 for 35-45 min until golden brown.

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