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Chicken Pot Pie View Larger

Chicken Pot Pie


  • 1 1/2 pounds boneless chicken, diced
  • 3 large potatoes, peeled and diced
  • 8 ounce pearl onions, fresh or frozen
  • 8 ounce peas, frozen
  • 8 ounce baby carrots, halved
  • 2 cans (14.5 ounces) chicken broth
  • 1 cup Stonewall Kitchen Curried Mango Grille Sauce
  • 1 teaspoon Stonewall Kitchen Chicken and Pork Spice Rub
  • Salt and Pepper to taste
  • 1 Ready to bake pie crust


  1. Parboil boneless chicken until cooked through
  2. Drain, cool and dice in rough chunks
  3. Boil potatoes and carrots in chicken broth, add Chicken and Pork Spice Rub and cook until tender
  4. Strain vegetables, setting aside and return liquid to sauce pan
  5. Thicken liquid with roux (see below) or cornstarch
  6. Add Curried Mango Grille Sauce, chicken and vegetables and stir well, add salt and pepper to taste
  7. Pour mixture into bottom crust of 9" pie pan
  8. Top with remaining crust and crimp edges to seal
  9. Brush top with egg wash and cut 3 vents
  10. Bake at 350 degrees for 35 to 45 minutes or until top is golden brown
    To make roux:
  1. Melt 3 tablespoons butter in saucepan
  2. Add 3 tablespoons flour, mix well and cook 5 to 7 minutes
  3. Add one half roux to hot liquid, whisk constantly to thicken
  4. Add more roux and continue to cook if thicker sauce is desired


In Stock

Curried Mango Grille Sauce
Curried Mango Grille Sauce Item: 131105 $7.95