Chicken Pot Pie

Chicken Pot Pie
  • Yield: 6 Servings
  • Prep Time: 30 Mins.
  • Cook Time: 35 Mins.
  • Fisher® Walnut Halves and Pieces really take this hearty soul food recipe over the top. It will warm you up from the inside out!


  • 3 tablespoons butter
  • 1 1/2 cup cubed rutabaga, about 8 oz.
  • 1 1/2 cup cubed butternut squash, about 8 oz.
  • 1 cup diced onion
  • 1/2 cup sliced celery
  • 1/4 cup all purpose flour
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 1/2 cups low-salt chicken broth
  • 3 cups no salt added rotisserie chicken
  • 3/4 cup Fisher® Chef’s Naturals Walnuts Halves and Pieces
  • 1 package (14.1 oz.) refrigerated pie crust


  1. Preheat oven to 425°F. Place oven rack in lower third of oven.
  2. Heat butter in a large skillet over medium high heat until melted. Stir in rutabaga cubes and cook for 5 minutes. Add butternut squash and onion, cook for an additional 5 minutes or until rutabaga and squash soften and onion begins to brown. Stir in celery. Cook for an additional 3 minutes.
  3. Combine flour, thyme, salt and pepper. Sprinkle over squash mixture, stir and cook for 1 minute. Gradually add in chicken stock. Bring to a boil and cook for 5 minutes or until sauce thickens. Stir in chicken and nuts.
  4. Line a 9-inch pie plate with 1 pie crust circle. Fill with chicken mixture. Top remaining pie crust. Fold top crust over lower crust and press with a fork to seal edges closed. Cut slits into the top of the upper crust to allow steam to escape.
  5. Bake until internal temperature reaches 165°F on a food thermometer, 35 to 40 minutes. Crust is browned and filling is very hot. Cover edges of crusts for last 15 minutes of baking if they brown too quickly. Let stand 5 minutes before serving.

Similar Recipes