Food Friday Featuring: Comforting Pot Pie With A Twist

This past week has been full of runny noses, croupy coughs, and mild fevers in my house. The change in weather from hot to cold has caught up to us here in Central Ontario, and I think everyone we know is sick! When sleep deprivation reigns supreme in my house, I turn to the classics – those dishes that are warm, cozy, and are guaranteed to be a hit with even the sick little troopers. For my family, that dish is Chicken Pot Pie (or any Pot Pie for that matter.)

Pot Pie has to be one of the most versatile dishes around. You can pretty much add anything to it, and all you really need to be able to master is the roux-based gravy. Roux is simply a flour/fat mixture used to thicken. I used coconut oil for this recipe, but you could use butter, olive oil, or your other favorite oil.

From here you can select which kind of stock you will use (vegetable, chicken, beef), veggies you will add (carrots, peas, turnips, sweet potatoes), crust you will use (pie, puff pastry, phyllo dough, homemade), and anything additional your family may enjoy (thyme, parsley).

Today I wanted to share two secret ingredients, and a tip! The first ingredient was introduced to me by my spice-loving chef sister-in-law: cinnamon! I know it sounds bizarre, but trust me, this is the best thing I have ever done to my Pot Pie. Start with a pinch, see how you like it, and work up from there. (If you’re hesitant on the cinnamon, add some to a separate bowl first and see how you like it!) My other secret ingredient is cheese, I like to add a cup or so right at the end, it compliments the flavors so well.

For the tip, I wanted to share one step that I take that ensures the most flavorful dish possible – ROAST the veggies before adding them! Makes a huge difference in flavor!



2 carrots, diced

2 turnips, diced

1 onion, diced

1/2 cup flour

5 tbsp oil (I used coconut)

4 cups of liquid stock

1 cup of frozen peas

1 cup meat or tofu, diced (optional)

1 cup of shredded cheese

1 pinch – 1/2 tsp cinnamon

1 frozen pie crust


– Toss diced veggies in olive oil and roast in 425F oven for 15-20 minutes

– Combine flour and oil in pan on med-high heat and cook for 3 minutes.

– Pour in liquid while whisking to prevent lumps and stir until roux is completely dissolved

– Add veggies and cook on low boil until thickened.

– Add remaining ingredients, saving peas and cheddar for the last minutes of cooking

– Pour into preferred baking dish and cover with pie crust

– Bake on 375F-400F for 30 minutes

Serves 4-6 people

(If you’re hesitant on the cinnamon, add some to a separate bowl first and see how you like it!)

Happy Food Friday!

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