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Pot Pie


1 Feel Good Dough Classic Doughball

3 lbs. cooked boneless chicken breast, cubed

2 cups chicken stock

2 red potatoes, cooked and cubed

1 yellow onion, finely chopped

2 carrots, cooked and diced

2 celery stalks, sliced

1/2 pound mushrooms, sliced

1 cup frozen peas, thawed

1 cup milk

2 Tbsp butter

1/2 cup flour

Salt and pepper

Optional: tsp, fresh thyme

Prep time: 20min.

Cook time: 20min. + extra time to cool

Yield: 2 servings


  • Thaw dough overnight in the fridge, or for two hours on the counter.  For best results, get the doughball to room temperature before use.  For tips and tricks, visit the FAQ section. 


  • Take half of the dough, and line the bottom and sides of a 10in. pie pan.

  • Prepare the filling: Melt 1Tbsp of butter with medium heat.  Add celery, onion, and carrots.  Heat and stir until tender, for about 10 minutes.  Add mushrooms, cooking for 2 minutes while stirring occasionally.

  • Fill the dough-lined pan with chicken, potatoes, carrots, onion, celery, peas and mushrooms.  In a saucepan, heat 1 Tbsp of butter and add flour to make a roux.  Stir until blended.  Add milk and chicken broth, stirring over medium heat for about 4 minutes.  Take off the heat.

  • Pour over vegetables and chicken in the pie dish.  Take the second half of the dough and roll into 10in. circle.  Place on top of the pot pie.  Pinch the edges together.  Cut a slit into the center of pie with a thin knife.

  • Bake at 375F, for 50-60 minutes.

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