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Pot Pie 2

One 9" pie, about 4 servings
Prep info
15 min prep + 30 min bake & cook & prep + 5 min prep + 25 min bake
Prep time
Not set
Cook time
1 hour, 15 minutes
Time required
1 hour, 15 minutes
Oven preheat
Mains - Misc
Not tried


  • 10 potatoes (King Edward, Yukon Gold, or other all-purpose potato)
  • 2 carrots
  • 2 parsnips
  • 1 sweet potato
  • 1 Jerusalem artichoke (aka sunchoke)
  • 8 green onions
  • 1 T olive oil
  • 2 fresh rosemary (sprigs)
  • balsamic vinegar (as needed to drizzle)
  • Salt (Sea) (to taste)
  • freshly ground black pepper (to taste)
  • 1 lb chicken breasts (2 large)
  • 1 T oil (as needed to fry)
  • 1 T soy sauce (as needed to drizzle)
  • 3 T honey
  • 1/2 T grated horseradish (fresh)
  • 2 T Dijon mustard
  • Salt (Sea) (to taste)
  • freshly ground black pepper (to taste)
  • 1 pie crust


1. Preheat the oven to 425F.

2. Chop the potatoes, carrots, parsnips, sweet potato, and Jerusalem artichoke into roughly the same sized chunks.

3. Add green onions and toss with olive oil and rosemary, drizzle with balsamic vinegar and dash with salt and pepper to taste.

4. On an aluminum-foil-lined baking sheet roast mixture for 30 minutes.

5. Cut chicken into bite-sized chunks and heat frying pan to medium.

6. Add oil and wait until hot, then add chicken and cook 5 minutes.

7. Drizzle with soy sauce and cook until done (3-5 minutes).

8. In mixing bowl mix together honey, horseradish, mustard, salt, and pepper to taste.

9. Toss together chicken and vegetables into honey sauce, taste! Add more honey/mustard as needed.

10. Line pie plate with pie crust.  Add chicken and veggie mixture to pie plate and bake at 425F for 25 minutes.


SJ Note: Jerusalem artichoke season runs from about November to February, and with all these other root vegetables this will likely be tastiest then.  I shall try this during the winter.