Kosher Chicken Pot Pie Recipe

Servings: 6

Yield: 1 9-inch pot pie

Prep Time: 30 minutes

Cook Time: 50 minutes

Difficulty: Medium

Cooking Vessel: 9-inch deep-dish pie pan or oven-safe casserole dish

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Ingredients

For the Filling:

2 cups cooked kosher chicken, diced (from roasted or poached chicken)

1 cup carrots, diced

1 cup celery, diced

1 cup frozen peas

1/2 cup onion, finely chopped

3 cloves garlic, minced

1/4 cup unsalted kosher margarine or pareve butter

1/3 cup all-purpose flour

2 cups low-sodium chicken broth (kosher)

1/2 cup whole milk or non-dairy milk (pareve)

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp dried thyme

1/4 tsp paprika (optional)

For the Crust:

1 package kosher pie crusts (2 crusts) OR homemade kosher pie dough

1 egg, beaten (for egg wash, optional)

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Cook Vegetables: In a large skillet, melt margarine over medium heat. Add onions, garlic, carrots, and celery. Cook 5–7 minutes until softened.

3. Make the Sauce: Sprinkle flour over the vegetables and stir for 1–2 minutes to remove the raw flour taste. Gradually add chicken broth and milk, stirring constantly until the mixture thickens.

4. Season: Add salt, pepper, thyme, and paprika. Stir in peas and diced chicken. Cook for another 2–3 minutes. Remove from heat.

5. Prepare Crust: Roll out one pie crust and fit it into a 9-inch pie pan. Pour the chicken and vegetable filling into the crust.

6. Top Crust: Roll out the second pie crust and place it over the filling. Trim excess dough and pinch edges to seal. Cut slits in the top for steam to escape. Brush with beaten egg if desired.

7. Bake: Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbly. If crust browns too quickly, cover edges with foil.

8. Cool Slightly: Let the pot pie rest 5–10 minutes before serving.

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Nutritional Information (per serving, approximate)

Calories: 450 kcal

Protein: 28 g

Fat: 22 g

Carbohydrates: 36 g

Fiber: 4 g

Sodium: 550 mg

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Dietary Adaptations

Dairy-Free/Pareve: Use kosher margarine and non-dairy milk.

Gluten-Free: Use gluten-free flour in the sauce and a gluten-free pie crust.

Lower Sodium: Use low-sodium chicken broth and reduce added salt.

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Tips & Troubleshooting

Prevent soggy crust: Ensure filling is thickened well before adding to crust.

Even cooking: Cut uniform vegetable sizes for consistent cooking.

Freezing: Assemble uncooked pie and freeze for up to 2 months; bake directly from frozen, adding 15–20 minutes to cook time.

Crust browning: Cover edges with foil if they brown faster than center.

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Serving Suggestions

Serve with a simple green salad or roasted vegetables for a complete meal.

Garnish with fresh parsley for color and added flavor.

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Notes

This recipe is fully kosher when using kosher-certified ingredients.

Leftovers can be refrigerated for 3–4 days and reheated in the oven or microwave.