Cynthia’s Chicken Pot Pie

Chicken pot pie with a flaky crust is a comfort food classic. 



1 bunch cilantro

2 Beretta boneless chicken breast shredded

5 slices of Beretta Strip bacon, cooked and chopped into bite size

1 medium sized onion, diced

2 carrots, peeled and cut in 12” slices

1 cup potatoes, peeled and cut in 1″ dice

2 ribs celery, sliced

1 clove garlic, peeled and pressed

12 cup mushrooms, sliced

4 tbsp. butter

2 tbsp. all-purpose flour

1 cup heavy cream

Salt and freshly ground pepper

2 homemade or store-bought pie crusts (about 9-inch each)
1 egg yolk


  1. Place chicken and half the onion in a large pot with water to cover, bring water to a boil over high heat. Simmer for thirty minutes.
  2. Remove chicken and shred. Place in a bowl and set aside.
  3. Use chicken stock to cook carrots, potatoes, celery and remaining onion.
  4. Strain vegetables but keep 1 cup of stock. Add vegetables to chicken bowl.
  5. Preheat oven to 450°.
  6. Cook pressed garlic and mushrooms in butter in a small skillet over medium heat for 4 minutes.
  7. Add mushrooms and garlic to chicken/vegetable bowl.
  8. In the same skillet, melt remaining butter and sprinkle in flour. Stir constantly over medium heat for 2 minutes.
  9. Stir in the 1 cup of chicken stock until thickened.
  10.  Remove skillet from heat and add in cream. Add chopped cilantro and season with salt and pepper. Gently stir sauce into chicken mixture.
  11.  Line a 9” pie pan with the pastry and fill with chicken mixture and cover with the top pastry. Crimp edges and cut a 1″ slit in center of crust for steam to vent. Brush pastry with beaten egg.