Let's Dish With Linda Lou

Where You Taste The Love

Roasted Chicken Pot Pie


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When it comes to comfort food, chicken pot pie is on the top of my list.  For this recipe, I decided to roast the chicken first before adding to the filling. This is my Roasted Chicken Pot Pie.

The chicken comes out so much juicier when it’s roasted. I have blogged about roasting chicken before and my method is foolproof.

I’m using a ready-made pie crust from the store for this, just to make this dish a bit easier for a weeknight meal. Grocery stores have really great, ready-made pie crusts”. Don’t be too hard on yourself if you don’t have time to make your own all the time. I like to keep a box or two in my frig to have on hand.

If you want to make your own crust and have the time, definitely do it, you can always make it the day before. For my Homemade Pie Crust recipe, click the link at the end of this post.


Olive Oil

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Diced Roasted Chicken

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Flat Leaf Italian Parsley



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Prep Time. 15 minutes
Cook Time For Chicken: 35 to 40 minutes
Cook Time For Filling: 15 to 20 minutes (filling can be made while the chicken is roasting)
Bake Time: 20 to 25 minutes
Total Time: 1 hour 20 minutes
Yields: 3 pies
Equipment: 3 (9-inch) glass pie pans, large mixing bowl, 1 (3-quart) saucepot, 1 (6-quart) Dutch oven, pastry brush

Ingredients For Roasted Chicken:
4 chicken breasts, bone-in skin-on
1/2 cup of olive oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper

Ingredients For Chicken Pot Pies:
4 heaping cups of roasted chicken, bite-size chunks
1 diced yellow onion
3/4  of a (14.4-ounce) bag of frozen Birds Eye pearl onions, thawed
3/4 of a 1 lb bag frozen peas, thawed
2 1/2 cups of leafy-top carrots, diced and blanched until just fork tender
3/4 stick (6 tablespoons) of butter, unsalted
3/4 cup of all-purpose flour
1/4 cup of half-and-half
5 cups of chicken stock, unsalted
2 chicken bullion cubes
1 teaspoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley, roughly chopped
2 boxes of store-bought ready-made pie crusts (substitute homemade pie crust, link below)
*egg wash

Preheat oven to 350-degrees F.
Place the chicken onto two rimmed baking sheet pans. Rub each breast with equal amounts of olive oil. Sprinkle each breast with Kosher salt and fresh ground black pepper. Roast for 35 to 40 minutes.

Remove the chicken the oven, allow it to cool before removing the skins and bones. Dice the chicken into bite-size pieces, transfer to a large mixing bowl. 

While the chicken is roasting, have the chicken broth and bouillon cubes slowly heating up on a back burner. As this is happening, dice the onion and carrots. Blanch the diced carrots in boiling water for 3 to 5 minutes, just until fork tender.

Adjust the temperature to 425-degrees F.
In a large mixing bowl add the peas and pearl onions. Using a slotted spoon transfer them to the bowl containing the peas and onions.

In a saucepot over medium heat dissolve the bullion cubes in the chicken stock.

In a Dutch oven, on medium heat, start the sauce. Melt the butter, add the diced onion, and flour, stir and cook for 1 minute. Add the hot chicken broth to the flour and onion mixture. Continue to stir until broth thickens. Add all the veggies, Kosher salt, fresh ground black pepper, and the cream stir to combine.

Turn the heat to off, add the diced roasted chicken and chopped Italian flat-leaf parsley, again stir to combine.

Divide the mixture into 3 glass pie dishes, and brush the sides with egg wash. Next, lay the store-bought pie dough over each, Brush *eggwash all over the top of the dough, including the sides. Vent the top of each of the pie.

Finally, follow the baking instructions on the box for the time, usually around 20 to 25 minutes, or until golden brown. Take out of the oven and let rest for about 15 minutes, then enjoy some delicious roasted chicken pot pie.

Recipe for homemade pie crust, click the link below for my recipe.

*egg wash: A mixture of 2 beaten large eggs with 2 tablespoons of milk.

Homemade Pie Crust

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Chili-Lime Chicken Pot Pie


First I’d like to start by saying that anything having a pie crust screams comfort food. Using a Chili Lime Rub to season the chicken for this dish and then adding ingredients to mirror those flavors will take this pot pie to a whole new level.

I decided on a variety of peppers, tomatoes, black beans, pineapple, and shoepeg corn. This is my Chili-Lime Chicken Pot Pie.



Chili Lime Spice Blend


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Stuffing (2)



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Diced Fire Roasted Tomatoes

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Pineapple chunks


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Egg Wash








Prep Time: 30 minutes
Cook Time: 1 hour 58 minutes
Total Time: 2 hours 28 minutes
Yields: 2 pies (6 slices per pie)
Equipment: chef’s knife, 12-inch cast-iron skillet, meat-safe cutting board, large mixing bowl, 2 (9-inch) glass pie plates, 2 rimmed baking sheet pans

6 tablespoons of butter, unsalted, divided
4 tablespoons of olive oil (2 tablespoons for searing the chicken)
6 boneless skinless chicken breasts
2 ounces of Chili-Lime Rub
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
3 cloves of garlic minced
1 large sweet onion, diced
1 tablespoon of tomato paste
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 Poblano pepper, seeded and diced
1 Fresno pepper, seeded and minced
1/4 cup of sliced green onions, reserve the tops
1/4 cup of all-purpose flour
1 cup of chicken stock, unsalted
1 (15-ounce) can of fire-roasted tomatoes with juice
1 (15-ounce) can of black beans drained and rinsed
2 cups of frozen shoepeg (baby white corn kernels) corn, thawed
1 (8-ounce) can of pineapple chunks, drained, reserve the juice
1 lime, juiced

1 box (2 sheets) of Puff pastry
Shredded cheddar cheese for garnish
Cilantro for garnish
*egg wash

Note: Transfer the Puff Pastry the night before to the refrigerator.

On a plastic meat-safe board layout all the chicken breasts. Start by using paper towels to pat dry both sides of all the chicken. Using the full 2 ounces of Chili Lime seasoning, evenly coat both sides of all the chicken breasts. Transfer to a large platter. Set aside.

In a preheated cast-iron skillet over medium-high heat add 1 tablespoon of olive oil and 3 tablespoons of butter; swirl to coat. Add 3 chicken breasts, round side down; cook for 5 minutes. Turn the chicken over; reduce the heat to medium, and cook for an additional 5 minutes. Transfer the seared chicken to a large platter. Set aside. Repeat the process for the remaining 3 chicken breasts.

Dice up the chicken into 2-inch bite-size chunks. Transfer to a large mixing bowl. Set aside.

Remaining on medium-high heat and in the same skillet add 2 tablespoons of olive oil, the diced onion, sliced green onions, minced Fresno chili, tomato paste, Kosher salt, and fresh ground black pepper. Cook the onions, using a wooden spoon scraping the bits off the bottom of the pan, until they are soft and golden in color, 3 to 5 minutes.

Add the diced bell peppers and minced garlic. Continue cooking, stirring occasionally until the peppers soften and become brown around the edges, another 5 minutes.

At this point, sprinkle in 1/4 cup of flour. Stirring frequently, cook for another 2 to 3 minutes until all the raw flour disappears.

Adjust the heat to medium-low, add the diced chicken, fire-roasted tomatoes, chicken stock, pineapple juice, fresh lime juice, and corn, stir to combine. Simmer for 45 to 50 minutes until chicken is cooked and the sauce has thickened.

Finally, add the pineapple, black beans along with the green onion tops gently stir to combine. Stirring occasionally, and simmer for an additional 10 minutes. Divide evenly, between the two glass pie dishes. Allow the filling cool for 20 minutes.

Preheat oven to 400-degrees F.
You want to roll out the Puff Pastry while it’s still cold. Dust your board with flour. Using a rolling pin, roll out the dough so it’s smooth, with no creases, and is 1-inch larger around than the pie dish you’re going to cover. Roll the pastry up around the rolling pin and unravel the dough over the pie plate.

Tuck under the dough all around the edges. It doesn’t have to look perfect, you want it to look homemade. Score the top (using a paring knife to make long slits but not all the way through)  in a criss-cross pattern and brush with an *egg wash.

Place each pie onto a rimmed baking sheet pan. Bake for 25 minutes or until the top is golden brown. Rotate the pies halfway through, so they brown evenly.

Add a sprinkle of shredded cheese and finely chopped fresh cilantro to the top for garnish. Allow the pies to rest for about 20 minutes so the filling sets before slicing.

There you have it, Chili-Lime Chicken Pot Pie.

*Egg wash: A mixture of beaten eggs and milk or water brushed over pastry or dough before baking in order to give an attractive color and shine to the surface.

P.S. Flavor Spice Blends-Mocha Chili Spiced Roasted Asparagus

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