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Chicken pot pie


A delicious chicken pot pie prepared with the Starfrit Pump'n'Slice chopper to make it easy to cut food to integrate to the recipe.

10 min
30 min


  • 1 cup Béchamel sauce
  • 1 ½ cups chopped chicken
  • ½ cup carrot cubes
  • ½ cup turnip (rutabaga) cubes
  • ½ cup potato cubes
  • 1 celeri stick chopped
  • 1 small yellow onion, cut in small cubes
  • ½ cup frozen peas (or corn)
  • ½ teaspoon dried thyme
  • 1 pastry dough for a 9" plate
  • Butter for cooking
  • Salt and pepper
  • Milk to make pie golden


  1. Mix all vegetables except peas and cook them in a fry pan for 8 minutes or until tender.
  2. Mix all vegetables with Béchamel sauce, add peas and pour in pie plate.
  3. Place dough on top making sure it is sealed all around the plate. Cut a few openings in the middle of the pie, brush milk on pie crust and put in the oven.
  4. Cook for 30 minutes in the oven at 400°F.

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