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From stovetop to oven: Chicken pot pie lovin’
Some Kinda Good
chicken pot pie

This time of year, there’s nothing more comforting than coming home to a chicken pot pie baking in the oven. I bake mine in a cast iron skillet, so cooking the dish is an easy transition from stovetop to oven. To save time, I use the meat from a rotisserie chicken and a store-bought pie crust, both items you can easily pick up at the grocery store for a quick home-cooked meal. The other ingredients, such as celery, carrots and onions are staples I keep on hand and always at the ready, as they are the base for so many good soups and stews.

With is flaky pastry crust and savory filling, the flour helps to thicken the sauce while the fresh herbs brighten the flavor. This is a hearty meal that will feed the family and double as an impressive dish to serve to company. Round out the meal with a garden salad and fresh garlic bread.  

For more recipes like this one, plus turkey tips and side dishes for Thanksgiving, visit, and don’t miss my debut memoir, Some Kinda Good, now available wherever books are sold. You can also order it online by visiting Good food and good company, that’s what it’s all about!

Chicken Pot Pie with Fresh Herbs


●     3 celery stalks, diced

●     3 medium carrots, peeled and diced

●     1 large yellow onion, diced

●     4 tablespoons of bacon grease or butter

●     1 Whole rotisserie chicken, shredded with skin removed

●     1/4 cup all purpose flour

●     2 cups low sodium chicken broth

●     1/4 cup white wine, such as Pinot Grigio

●     1 cup heavy cream

●     1 tablespoon each of fresh basil, thyme and oregano, chopped

●     1 9-inch store-bought refrigerated pie crust

●     Salt and pepper to taste


Pre-heat the oven to 400 degrees. In a cast iron skillet over medium heat, get the bacon grease hot. Add in the celery, carrots and onions and saute for about 5 minutes until softened. Season with salt and pepper. Add shredded chicken and flour, stirring to combine. Cook for a few minutes. Pour in the chicken broth, white wine and heavy cream. Allow the mixture to cook and thicken for about 4 minutes. Season again with salt and pepper, and add in the fresh herbs. Remove mixture from the heat. Taste to make sure the dish is seasoned properly. Using a rolling pin, roll out the pie crust in a circle wide enough to drape over the edges of your pan, not too thin. Gently lay the crust over the top of the skillet, tucking the edges over the sides of the pan. Cut an X in the center of the crust to vent. Bake for 30 minutes until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before cutting. Garnish with thyme if desired. Serve with bread and salad to round out the meal.