There’s nothing like the smell and taste of a homemade pot pie and this recipe is super simple.  The tarragon is the most important flavoring, so make sure you don’t skip that ingredient. Serve it as a one dish meal or add a side salad for some added nutrition.


2 pie crusts
1/3 cup chopped onion
1/4 cup chopped celery
3 Tbsp butter
3 Tbsp flour
1 cup chicken broth
1 8 oz bag frozen, mixed vegetables
1 can cooked potatoes (or 1 fresh potato, cooked and chopped)
3/4 of a whole chicken, cooked, deboned and chopped into 1/2″ cubes
1 tsp salt
1/2 tsp pepper
2 tsps dried tarragon (or 2 TBSP fresh)
1 tsp dried chives (or 1 TBSP fresh)
2 TBSP fresh parsley (optional)
1/4 tsp garlic powder
1 egg yolk + 2 tsp water


Saute the onion and celery in the butter until soft.  Add the flour.  Cook and stir until flour is completely mixed in.  Slowly add the chicken broth, a little at a time.  Cook and stir until thick and bubbly, about 2 minutes.  Add the vegetables, chicken, salt, pepper, tarragon, chives, parsley and garlic powder and stir.

Place one pie crust over a glass pie dish.  Add chicken mixture. Top with remaining pie crust.  Brush pie crust lightly with egg yolk mixture.

Cook in a 385 degree oven for 30 minutes or until crust is golden brown and cooked through.