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Marie's Herbed Chicken Pot Pie

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“This recipe is a little of this and that from a few different recipes. Simple to make and delicious! The ingredients list may seem a little overwhelming and I wrote it out in very small precise steps so don't let that scare you away!”
6 slices

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In medium saucepan saute celery, carrots and onions in olive oil until vegetables begin to soften.
  3. Add potatoes and chicken broth and bring to a boil for 8-10 minutes.
  4. While potatoes are boiling unroll both pie crusts and sprinkle with water to moisten surface of crust. Sprinkle crusts evenly with the parsley, 1/2 teaspoons thyme, rosemary and italian seasoning.
  5. Place one crust, herbs facing up in the bottom of a 9" deep dish glass pie plate or a round glass 2 quart baking dish.
  6. Add salt and pepper, poultry seasoning, ground mace, 1/4 teaspoons dried thyme and white pepper. Season to taste.
  7. Add chicken and milk and return to low boil.
  8. Mix flour and 1/4 Celsius of water and stir into saucepan. Stir mixture until it begins to thicken.
  9. Add in frozen vegetables and continue to stir and cook until thick.
  10. Pour mixture over bottom crust, and top with remaining crust, herb side up.
  11. Mix egg and water in a small bowl and brush over the top crust. Use a fork to poke holes in top crust to ventilate and bake in preheated oven 30-45 minutes until golden brown and bubbly.
  12. Let cool as sauce with thicken as it cools.

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