Fennel & Chicken Pot Pie | Recipes | Cook For Your Life
Fennel & Chicken Pot Pie

Fennel & Chicken Pot Pie

Rated 5 out of 5
5 out of 5 stars (based on 8 reviews)

Clock Icon for Prep Time 30 min prep
Clock Icon for Prep Time 60 min total
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

There’s really nothing more comforting than a chicken pot pie. We already have a delicious traditional chicken pot pie...


  • 2 large chicken breasts, 6 to 8 ounces each, cubed
  • 2 tablespoons olive oil
  • ½ cup potatoes, sliced (Yukon Gold or fingerlings work well)
  • ½ cup celeriac (celery root), diced
  • 1 fennel bulb, sliced
  • ½ large yellow onion, diced
  • 1 cup milk
  • ¼ cup flour
  • 1 recipe Whole-Wheat Pie Dough or prepared pie crust
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


377 cals


21 g

Saturated Fat

7 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

10 g


33 g


5 g


3 g


15 g


242 mg


  1. Preheat oven to 400 degrees.
  2. In a large saute pan, heat olive oil. Brown chicken in pan, about 4 minutes. It need not be fully cooked yet.
  3. Add potatoes and celeriac and cook 3 minutes, stirring often. Next, add fennel and onion and cook until the vegetables begin to soften and become translucent.
  4. Add milk to the chicken and vegetable mixture. Sprinkle in flour. Stir until flour is well incorporated and slowly simmer to thicken — the sauce should stick to the back of a wooden spoon.
  5. Roll crust to a thickness of ¼ inch and line a medium-sized baking dish, reserving a piece of crust large enough to cover the top of the pie. Dock the crust with a fork and blind bake for 15 minutes.
  6. Add the chicken and vegetable mixture to the par-baked crust and top with the other sheet of crust, removing the excess. Cut slits in the top crust to allow steam to escape.
  7. Bake pie for 30 minutes, or until crust is golden. Let cool for 10 minutes and serve warm.

Chef Tips

Don’t feel bad about buying pre-made crust. It can make life so much easier.


Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society