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Porter Style Pot Pie

A good old fashioned homemade pot pie in a cast iron pan is one of our families favorite dinners...(and leftovers!).

We typically make two huge pot pies that our four teenage boys inhale like there is no tomorrow. John and I both cook dinners in our home, often side-by-side as we hash over the day's news and chit chat with our boys, if they're around. We also wing most of our dinners sans recipes.

Pot pie, while easy and something we've been making since our boys were babies, isn't something many people I know make on a regular basis. I think people view it as complicated, and I get it. I remember when I wanted to start making it part of our dinner repertoire and questioning my sanity. Roast the chicken then debone it. Make the stock or have a bunch of it in the freezer. ( not happening) Make the dough...from scratch. We had four kids under the age of six and we both worked full time outside of our home and dinners around our table were something we made a priority. Good and mostly healthy dinners. I needed a pot pie in our mix! But I also needed my sanity.

I learned shortcuts early on-much thanks to my mom who is an absolutely fantastic cook. Things that I had done pre-kids needed some reality checks. She was good to lovingly point them out. I stopped making homemade stock and bought the boxed version. I quit making my own dough and bought the pre-made kind you unroll. I also buy my chicken de-boned. What an awesome time-saver that is.

Our goal in sharing the things we do is to inspire you in any way we can. So if our time-savers aren't for you, then by all means, make the dough. Roast the chicken. Make homemade stock. Amen. 

Cheers and love from the countryside xxx

(Click below to watch the video + recipe is down there, too!)

Porter Style Pot Pie Recipe

(Click HERE to download a PDF of the recipe)


  • 6 TBS. Unsalted Butter

  • 1 Large yellow onion- chopped

  • 4 Celery ribs-chopped

  • 4 Carrots- chopped

  • Kosher salt

  • Freshly ground pepper

  • 6 Cups chicken stock 

  • 1 TBS Better Than Bouillon

  • 1 Cup flour

  • 1/2 Cup heavy cream

  • 1 De-boned roasted chicken

  • 2 Cups frozen peas

  • 2 Cups frozen corn

  • 1 Cup parsley-chopped

  • Pre-made rolled pie crust ( I like Pillsbury)

  • 1 Egg mixed with 1 TBS water



1. Pre-heat oven to 375.

2. Warm chicken stock and Better Than Bouillon in a small pan.

3. Melt butter on low-medium heat in a separate large pot, add chopped onions, carrots and celery. Salt to taste. Saute for about 15 minutes, mixing occasionally.

4. Add flour to vegetables, cook on low heat for about 1-2 minutes stirring all the while.

5. Add warmed chicken stock to large pot, stir constantly and cook until sauce thickens. (Add more stock or water if needed )

6. Remove pan from heat. Mix in cream, chicken, frozen peas, corn, and parsley to mixture. Salt and pepper to taste.

7. Transfer mixture to a large cast iron pan or small ramekins.

8. Roll out dough on a lightly floured surface, be sure to make it about 1/2" larger than your pan.

9. Gently place dough on top of cast iron pan, crimp dough edges. 

10. Brush egg wash over dough, cut slits in center, place pan in oven for approximately one hour until top is golden brown.