Veggie or Chicken Potpie






2  to 4 servings


1 to 2 Chicken breast (raw or you can buy the already cooked full chicken from the store)

7 leaves of sage

2 garlic cloves

1  pack of mushrooms (750 g)

2 long carrots

1/2 shallot

1/2 onion

5 stems of celery

1 pack of Pillsbury pie crust

1 can of cream of mushroom soup (or making cream of mushroom soup from scratch; recipe below)


Preheat oven to 375 F


Chop carrots, sage, onion, shallots, mushrooms, celery and garlic and Sauté in a pan with 1 tablespoon of olive oil; Sauté until slightly golden brown

If using raw chicken breast; add olive oil and salt and pepper to taste on your chicken and bake for 20 to 25 minutes, makes sure the chicken is cooked throughly and there is no pink middle. After chicken is cooked all the way through and has cooled; shred the chicken with a fork

If using already store cooked chicken; shred the desired amount of chicken (if using a whole chicken, I would shred about 1/3 of the chicken to make enough for two people)

add one can of cream of mushroom soup to your carrots, sage, mushrooms,  onions, shallots and garlic and stir throughly

Add shredded chicken to pan with vegetables and cream of mushroom soup

(For Vegetarian Potpie do not add chicken) 


In a small castiron pan or baking dish of your choice; scoop the filling into the pan

Lay out the pie crust and fit over your baking dish and filling

Take a fork and press the crust with the fork along the rim of your baking dish

slightly butter the top and bake for 30 minutes


Let cook and enjoy 🙂


Cream of Mushroom Soup


5 tablespoons butter

1 tablespoon oil

4 cloves garlic minced

2 onions diced

1 pack (750 g) fresh brown mushrooms sliced

4 teaspoons chopped thyme divided

1/2 cup wine (any dry red or white wine)

5 tablespoons all-purpose flour

4 cups low sodium chicken or veggie broth

1-2 teaspoons salt

1/2-1 teaspoons black cracked pepper

2 beef bouillon cubes or veggie bouillon, crumbled

1 cup heavy cream 

Chopped fresh parsley and thyme to serve


Heat butter and oil in a large pot over medium heat until melted.
Sauté onion for 2 minutes until softened and slightly golden brown. Cook garlic about 1 minute.
Add mushrooms and 2 teaspoons thyme, cook for 5 minutes.
Pour in wine and allow to cook for 3 minutes.
Sprinkle mushrooms with flour, mix well and cook for 2 minutes.
Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
Reduce heat to low, stir in cream or half and half. Allow to gently simmer (you do not want it to boil). Adjust salt and pepper to taste.







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