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Deconstructed Chicken Pot Pie

Updated: Apr 29, 2020

Chef in the Market is an event that happens every weekend at the Freight House Farmers Market in Davenport, Ia. The market is home to over 200 vendors and has over 1,000 people come through every weekend.

The "new tent" hosts different chefs who are then asked to pick from a variety of different fruits, vegetables, breads, meats, cheeses, and other homegrown goods from vendors to feature in a dish that will be shared with the farmers market attendees.

I was honored to be the Chef for the weekend. Since graduating from culinary school at Scott Community College, I continue to learn a new skill every day. This weekends lesson; "If you feed them, they will come." I learned quickly if you create delicious healthy food people will look to you for further guidance.

Here's the recipe I prepared for the first Chef in the Market.

Deconstructed Chicken Pot Pie

Serves 4-6


1 Grateful Graze Whole Chicken - Cut into Pieces

4 Tbsp Butter, ghee, or avocado oil

1 small bundle of carrots, chopped - Hollow Maple Farms

3-4 stalks of celery, chopped

2-3 small onions, chopped - Barnyard Farms

1/2 pound potatoes, chopped - Barnyard Farms

1/2 pound green beans, chopped - Barnyard Farms

1 flat leek mircrogreens - Sowing Seeds Microgreens

3 Tbsp casava flour or all purpose flour

1 cup green peas

1 Tbsp ground thyme

1 Tbsp celery seed

2 tsp salt

1 tsp black pepper

1 cup heavy whipping cream

1 pie crust or bread bowls from The Bread Lady


1. Remove chicken pieces from packaging - place the carcass in a large pot and cover with water. Cover with lid and bring to a simmer.

2. Preheat a cast iron pan or other pan. Add half the butter or oil. Pat the chicken breasts and legs with a paper towel to dry. Season with a good amount of salt and pepper on both sides. Please into your preheated pan and brown on each side. Remove once cooked (165 degrees).

3. In that same pan or other pan, add the other half of butter or oil. Preheat and add in chopped carrots, onion, and celery. Sauté on medium heat until veggies are a light golden and tender. While the vegetables are cooking, you can shred the chicken and set aside.

4. Add the casava flour and turn down the heat. Mix until combined.

5. Remove the carcass from the simmering water, but keep the water in the pot.

6. Add the cooked vegetable mixture and shredded chicken to the pot of water. Mix until well combined. Add in celery seed, thyme, salt and pepper. Simmer on low for about 30 minutes. You're allowing the flavors to "marry". Stir occasionally. Within the last 15 minutes, add the chopped potatoes and green beans. Allow them to cook with the rest of the mixture.

7. After 30 minutes, while stiring, add the heavy cream. Give it a taste and add salt and pepper to your liking. You may add more thyme or celery seed if needed.

8. If you'd like to, you can add this mixture into your favorite pie crust or place the mixture atop a bread bowl from The Bread Lady from the market.

If you're adding to a pie crust, bake at 425 until crust is golden brown.

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