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Harvest Chicken Pot Pie

Harvest Chicken Pot Pie

Ever just want comfort food as the weather turns cooler?

I know I often say that this dish or that dish is my favorite, but I there is a special place in my heart for pot pie. It’s just one of those comforting meals full of memories! This harvest variety of chicken pot pie with sweet potatoes and mushrooms is timely  for autumn time.

On that note, take a listen to “Autumn Serenade” sung by Kurt Elling. You won’t be disappointed!

Harvest Chicken Pot Pie


  • 4½ cups water, divided
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon sweet basil
  • 3 chicken bouillon cubes
  • 1 cup celery, sliced
  • 1 cup onion, diced
  • 1 cup red pepper, diced
  • 5 medium yellow potatoes, raw, cubed
  • 2 medium sweet potatoes (orange flesh), raw, cubed
  • 6 bay leaves
  • 12 mushrooms, sliced
  • 3 tablespoons butter
  • 3 cups cooked chicken breast, shredded
  • 1 cup half-and-half cream
  • 2 teaspoons all-purpose flour
  • 3 tablespoons water
  • Top Crust
  • 2½ cups all-purpose flour, divided
  • 1 teaspoon kosher salt
  • 7 tablespoons cold butter
  • 6-7 tablespoons cold water
  • ½ cup Parmesan cheese, grated


  1. In a large pot, place 4½ cups water, black pepper, cayenne pepper, basil, chicken bouillon, celery, onion, red pepper, potatoes, and sweet potatoes.
  2. Bring to a boil over high heat. Add bay leaves.
  3. Reduce heat to medium and boil for about 10 minutes, until yellow and sweet potatoes are slightly tender.
  4. In a large frying pan, over medium high heat, melt 3 tablespoons of butter. Add thickly sliced mushrooms. Coat the mushrooms with melted butter. Fry mushrooms until they are toasted on both sides until there is no more moisture in the pan and the butter is absorbed.
  5. Add shredded chicken breast to frying pan. Stir together over low heat for 2-3 minutes until chicken in heated.
  6. Put mushrooms and chicken in the large pot and stir into other ingredients.
  7. Add half-and-half cream.
  8. Simmer for 10 minutes.
  9. In a small bowl place 2 teaspoons of flour. Stir in 3 tablespoons of water until there are no lumps.
  10. Drizzle flour and water into simmering ingredients.
  11. Simmer for 5 minutes allowing the mixture to thicken a little.
  12. Preheat oven to 425°
  13. Pour ingredients into a 13”x18” baking dish. Remove bay leaves.
  14. In a large bowl, combine 2 cups flour and kosher salt.
  15. Cut 7 tablespoons butter into chunks. Place them in the flour mixture. Coat butter chunks with flour.
  16. Using a pastry blender, press butter into flour mixture until the butter pieces are the size of large green peas.
  17. Add 6 tablespoons cold water. Stirring with your hand, quickly bind ingredients together. Knead two or three times to shape dough into a large flat rectangle.
  18. Lay a large piece of parchment paper on a clean working surface.
  19. Put 2 tablespoons of remaining flour on parchment paper.
  20. Place dough on flour. Gently roll outward with a rolling pin until the dough is almost the size of the baking dish.
  21. Place rolled out dough in the freezer for 5 minutes.
  22. Turning parchment paper upside down, lay the dough over the baking dish. Peel off the parchment paper.
  23. Bake at 425° for 12 minutes, placing baking dish on a middle rack.
  24. Sprinkle Parmesan cheese over the top of the crust.
  25. Bake for another 4 minutes. If Parmesan cheese and crust are not golden brown, turn oven on broil.
  26. With oven door ajar, broil until Parmesan cheese and crust are golden brown.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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