Cooking,  Local Products

Dark Days Week 10: Oh, Chicken Pot Pie

In all my ranting yesterday about chicken pot pie and my eye-stomach connection, I didn’t have time to squeeze in the recipe for the actual chicken pot pie we had for dinner. My long-windedness doesn’t surprise you then? The kitchen partner also pointed out that if I’m going to talk about things like the eye-stomach connection, I should probably do a bit more research into the real scientific terms. His feedback about my post yesterday: You can’t just make stuff up you know.

So. In order to appease my ever-skeptical spouse, here’s three other ways some fancy science folks are trying to say it:

Activation in brain energy regulation and reward centers by food cues varies with choice of visual stimulus

Differential activation of the dorsal striatum by high-calorie visual food stimuli in obese individuals

Associations between children’s television advertising exposure and their food consumption patterns

Google Scholar has more than 4,000 results for food advertising and visual cues. In the end, they all say the same thing: when a catalog comes in the mail with chicken pot pie on the front, I’m in big trouble. On goes the apron, out comes the rolling-pin. It’s pot pie time.

Chicken Pot Pie 

Inspired by The King Arthur Flour Catalog and adapted from Taste of Home 

*Note: The original recipe made 2 pot pies, so I chose to split the recipe and adjust the ingredients to decrease the amount of butter and increase the veggies. If you’d like two pot pies at once, click the link above to see how it can be doubled.


2 medium potatoes, peeled and chopped
1 large carrot, peeled and chopped
1/4 cup unsalted butter, cut into larger chunks
1 medium onion
1/2 cup all-purpose flour
1 cup chicken broth
3/4 cup milk
2 cups cubed cooked chicken
1 cup frozen vegetables (I used green beans and corn, but peas would work well also)
Pie Crust for a double crust pie (Use this recipe I found for all local ingredients)

1. Preheat oven to 450°F and prepare the bottom pie crust in a 9″ pie plate. If desired, use a floured cookie cutter to add decorations to top crust.
2. In a small sauce pot, cover potatoes and carrots with water. Bring to a boil, reduce heat and simmer for 8 minutes or until for tender. Drain and set aside.
3. Melt butter in a large sauté pan. Add onion and cook until tender. Slowly sprinkle in flour and stir continuously until evenly coated and bubbling. Slowly add in broth and milk. Bring to a boil and cook 2 minutes or until sauce begins to thicken.
4. Add in chicken, frozen vegetables, potatoes, and carrots.  Simmer until all ingredients are warmed through. Pour into bottom crust. Cover with top crust and gently flute edges to seal.
5. Bake for 45 minutes or until inside is bubbling and crust is golden-brown.


  • Angela

    I love pot pies, and this one looks delicious. I read your eye-stomach connection post also–I totally get it. I eat with my eyes first, and when I look online to see which local vendors will be at the farmers’ market, I love seeing the tables and tents full of colorful fresh veggies. I hope it resonates with others too and encourages them to buy local. On a personal note, I love looking at food blogs and know that my own food photos always look dull and brown, even though I swear my food looked delicious and bright in person! I think that’s my own limitation there. Thanks for commenting on my carrot post. I feel a bit encouraged knowing I’m not the only one screwing up my veggies!

    • Amy.Sippl

      Glad that I’m not the only one that sees food and has to eat it!

      I’ve often said the same thing about my own photos, and it’s also why you probably will never see a restaurant review on here. I’m too afraid that my cell phone photos or snuck in camera in bad lighting photos would discourage someone from eating there. I always want food to look its best!

  • Ada

    Mmm, mmm pot pie! I’ve actually used the King Arthur recipe too (and combined it with another potpie recipe from Better Homes and Gardens) to make a mean grouse pot pie. Hmm, I’m going shopping today. Maybe I better grab ingredients for this. It is the perfect dish for dark Minnesota winter nights!

    • Amy.Sippl

      I’m so glad that I doubled it and made a second one to freeze for another winter night! Great suggestion with the wild game. I wish I had a more reliable source here in the Cities!

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