Homemade Chicken Potpie Recipe

There is something about the colder weather that always has us craving comfort foods. I like to think it is our stomachs reminiscing our Grandmother’s cooking with the holidays, but we joke that cooler weather brings layered clothing aka our focus on eating healthy is is let loose. Recently we tried this chicken pot pie recipe. Preston loves chicken pot pies and lived off them as a child, so when he found this recipe on the cover of Food and Wine Magazine, he knew he had to make it.

Let us warn you: it took a lot longer than anticipated. We started it at 6 pm on a Sunday night and were not done cleaning up until closer to 10 pm. Part of this was a struggle with the dough that we will share. As tasty as the made from scratch crust was, we might use a store bought dough to speed up the process.

Below is the recipe:


2 1/2 cups flour

2 tbsp sugar

1 tsp salt

1 stick unsalted butter, room temperature

1/2 cup duck fat (this is what we used since we save duck fat) or schmaltz (rendered chicken fat, but hard to find in a grocery store)

1/4 cup + 2 tbsp buttermilk



2 lbs skin on, bone in chicken

Dash salt and pepper

1/4 olive oil

6 cups chicken stock or low-sodium broth

1/2 stick unsalted butter

1 medium onion, diced

1 large carrot, diced

1 celery, diced

3 garlic closed, minced

1/4 cup flour

1 1/4 cup whole milk

1/4 minced fresh parsley

2 tbsp minced chives

2 tsp minced thyme

1 tbsp apple cider vinegar

1 large egg (beaten with 1 tbsp of water)


First, make the crust. blend everything in a food processor, starting with the flour, sugar, and salt. Roll out the dough into a 12 inch round, 1/4 inch thick piece of dough. Then ease it into the pan. Preheat the oven to 375 degrees. Line the crust with parchment paper and fill with pie weights or dried beans to keep the crust against the pan. Bake for 20 minutes until golden brown and let cool.

Make the filling by seasoning the chicken with salt and pepper, cook the chicken until fully cooked and browned. In this case, we used leftover homemade roasted chicken. Then add the chicken stock and boil. Let the chicken cool while you caramelize the carrots, celery, shallots, garlic, and onions in a saucepan with butter and oil. Once cooked, add the chicken to the saucepan. Gradually stir in the milk and reduced chicken stock. Once thickened, stir in the parsley, chives, thyme, vinegar and season with salt and pepper. Cool for 30 minutes.

Roll out the remaining half of the dough to make the top crust. Once rolled out, place the filling into the bottom of the pie pan over the base crust. Then place the top of the crust over the pot pie. Brust the crust with the egg wash and cut slits into the top to vent steam while cooking. Bake the potpie for 40 minutes until the crust is brown and the filling is bubbling. Let cool before serving.

Homemade Chicken [noodle] Soup

I put the noodle in brackets because we do not use noodles. To clarify, Preston prefers rice and although I LOVE egg noodles (how my Mom would make it) he convinced me that wild rice is healthier and does not get soggy if you freeze it. Therefor, we do not use noodles. Regardless, the saying is true that homemade chicken soup is a cure all. I used to assume it was due to the water and salt content in the soup that it rehydrates you and gives you electrolytes. It wasn’t until I started searching the Paleo Diet and Whole 30 that I realized the bone broth from the chicken has so many nutrients in it and the fresh parsley and onion helps to detoxify your body.

We also have a couple of servings of this soup on hand because it is healthy, easy, and honestly very cheap to make. We make a large portion that we then put into 6-8 individual size glass containers. The glass containers are key because we then freeze them and pop one in the microwave for a quick and easy meal. They say that plastic containers can leach toxins if put into extreme temperatures = freezing and microwave. Literally, I have gone months eating this for lunch before if I didn’t want to pack a lunch and knew I wouldn’t have time to buy lunch at work. I was explaining this process to my sister about how easy and healthy it is and she was baffled at how I was able to transport soup without making a mess. This is why freezing it is so key because even if you have a long commute, it is not able to fully dethaw. I then put it in the refrigerator at the office so it is not an ice cube when I microwave it at lunch.


Chicken Soup Recipe:

What you will need:

  • 4 Carrotts
    • Slice them in about 1/2 inch slices (and give the ends to your dog, Jilly is a carrot addict)
    • We buy “rainbow” or heirloom carrots because they are different colors to brighten the dishes up
  • 4 Ribs of Celery
    • Simply break off four ribs of celery from the stock and slice them into 1/2 in slices
  • 1 Onion
    • Dice the onion (do not give this to your dog, onions and garlic are bad for them)
  • 5 sprigs of Fresh Thyme or about 2 Tablespoons of Dried Thyme
  • 2 Bay Leaves
  • 1/2 of Fresh Parsley
  • 1 Tablespoon Butter or Ghee (if you are Paleo)
    • Coat the bottom of a large stock pot (we use this one below) with melted butter
      • Copper is a good heat conductor so it gets hot very quickly, yet cools off just as quick once removed from the heat source (aka no more burning the bottom of soups!)
  • 1 Whole Fryer Chicken (about 5-6 pound)
  • 1/2 Cup of Rice



  • Place the chopped carrots, celery and onions in the soup pot and let them saute until the onions get soft, but not carmelized. At this point, add the thyme and bay leaves. Let simmer for about a minute or two.
  • Pour 16 oz of Chicken Broth to the soup (they sell them at Costco so we always have several on hand)
    • For true bone broth you could add water, but we like the rich flavor chicken broth provides
    • Note: we buy unsalted so we can salt to taste once the whole soup is ready
  • Add the whole raw chicken to the broth and let boil. Ensure all parts of the chicken are submerged
    • My sister always thought I was taking about the rotisserie chickens they sell precooked…
  • Once chicken is completed white pull it out and place on a cutting board to let it cool. BE CAREFUL chicken is going to be very hot
  • Once chicken has cooled off (10-15 minutes) pull off the meat from the bones and place it in a bowl. Once chicken is stripped, you can put the meat back into the pot
  • Add 1/2 cups of Rice. We use ancient grain rice because it stays crunchy even after you freeze the soup
  • Season soup with salt. Soup takes a lot more salt that we would like to admit, but considering how many portions it makes, I can understand. Salt to your own taste, but don’t be surprised with how much you use
  • Add a handful of finally chopped fresh Parsley to the soup
  • Turn off the heat to the soup and let it cool. Once soup is at room temperature you can portion it out into containers like these Pyrex glass ones to freeze.shopping