Julie’s Chicken Knot Pies

Julie’s Chicken Knot Pies







Welcome to the Recipe for Julie’s Chicken Knot Pies

Ready to go into the Oven

I have always loved Turkey Pot pies and actually grew up eating quite a few of them.  My mother wasn’t much of a cook, and she would say that with pride.  Oh, she had a few dishes that were favorites of ours that she could cook quite well.  But, overall cooking really wasn’t her thing.  Cutting corners, saving time, saving money, were more her thing.  As she would say to me, “My time is worth something.”

So, when you grow up not really being exposed to a lot of home cooking then frozen T.V. dinner’s were delicious.  One of my favorite dinner’s was this Banquet Turkey Pie.  I think they cost around .99 cents each back in the day and there were always a few in our freezer for me to heat up in the oven to have for dinner.

Retro Memory

Turkey Pot Pie

It really wasn’t until my late 20’s when we were living in Hawaii  that some friend of mine gave me her recipe for a Chicken Pot Pie.  I then made it, and it was nothing grand at all, but I realized how much better it tasted than my retro frozen Turkey Pot Pies that I used to love so much.  Just because it had fresher ingredients.

Through the years I would come across a few Chicken Pot Pie recipes here and there, and I would make them every now and then.  A lot of them were always similar in ingredients.  Which was fine as they always tasted nice.  However, when it came to creating my own Chicken Pot Pies I wanted to do some things differently.

For example, I came across these Garlic Knots online while we were doing our Covid 19 shopping and delivery and I wanted to try them.  They are so good that I then wondered what we could do with them in our own cooking?  And that is when the Chicken Knot Pie recipe was born inside my head.

I am always looking for short cuts where baking is concerned because I’m not very good at it.  Also, it just seems to be so much trouble making dough from scratch and all the effort that goes into it.  For me, doing that kind of baking is something that I have to really be in the mood to do.  Usually around the holidays, or something like that.

But, I promise you that nothing is long and elaborate here.  Nothing complicated.  No taste was sacrificed in order to make it more convenient.  I promise you!  You’ll see.



If I was going to recreate a Pot Pie Memory then I was going to get out the Vintage Pot Holders.


Julie’s Chicken Knot Pies

Get out your Pie Plates and let’s start with the Top and the Bottom of these Pies.

The Top being my Hot Mama Bread Knots, and the Bottom being the frozen Pie Crusts. 


First, let’s spray the Pie Plates with a Butter or Vegetable Cooking Spray

For this project I bought a few frozen pie crusts that came together.

I thawed them out from the freezer and when they were pliable, I placed them into my pie plates, like so.  This way, I don’t have to make some pie crust from scratch.  I just spread out the pie crust along the pie plates.

I turned the oven on 350F and then placed both pie plates with the thawed crusts in them, in order for them to cook up a little bit. 

About 8 minutes.  I don’t like a doughy crust so I wanted to bake the crust just a little bit first.

So, while that is baking……

…….time to start the pies!


(This recipe made 2 1/2 Pies.  2 regular pie plates, and 1 small one.)

Frozen Pie Crusts- I bought a package of them.

3 Boxes Hot Mama Bread Knots

1 Stick of Butter (1/2 Cup)

2 Cups Chopped Onion

3 Cups Chopped Carrots

4 Cups Chopped Red Potatoes

1 Elephant Ear Garlic Clove, Minced (Or 3 Regular Garlic Cloves, Minced)

Salt and Freshly Ground Black Pepper (About 1 teaspoon each)

2 teaspoons dried Thyme

2 teaspoons dried Rosemary

2 Tablespoons Fresh Sage, Chiffonade, Chopped

(Also, save some fresh Sage to top your pies with.)

3/4 Cup All Purpose Flour

Chicken Stock/Broth 1 Container = 1 Quart

1 Cup Heavy Cream

The Meat of a small Rotisserie Chicken

1 1/2 Cups Frozen Peas


Although I don’t have a photo of all the chopping, I used a crinkle cut tool to make these great cuts of the Potatoes and Carrots.

In the bowl are my chopped Onions, Carrots, and Red Potatoes.

Note the Rotisserie Chicken at photo left. 

I sat that out so that it could come to room temperature before I started removing the meat.

This is the Crinkle Cut Tool that I used.

I talk about above how I placed the pie crusts in the oven for about 8 minutes.  I however failed to tell you that you need to use a fork to poke holes in the crust so that it doesn’t bubble up.  (I forgot to do it myself.) 


Now It’s Time To Melt My Stick of Butter in a Saucepan on Medium Heat

Then Add My Chopped Onions, Carrots and Red Potatoes


Now It’s Time to Mince our Elephant Ear Garlic Clove, or 2-3 Regular Garlic Cloves


We sauteed these vegetables in this saucepan for a good 30 minutes stirring occasionally on a medium-high heat.  It took a while for the potatoes and carrots to soften.  But, while they were softening we did add the salt and freshly ground black pepper.


Once the Vegetables Started to Soften I Added the Minced Elephant Ear Garlic


Dried Rosemary and Dried Thyme

Before I Add The Herbs, I Added the All Purpose Flour to our Already Cooked Vegetables

(This will thicken the mixture.)

Now It’s Time to Add our Dried, and Fresh Herbs

This is our Freshly Chopped Sage


Now We Have Our Stove Top on Medium Heat

Time To Add Our Chicken Stock

The Frozen Peas Have Been Thawing And The Rotisserie Chicken Has Been Chopped

With the Chicken Stock and Vegetables Coming to a Boil, Add the Heavy Whipping Cream

The Skillet Mixture is Thickening

Look How Beautiful!

Once it Thickens up a bit, Time to Add the Chopped Rotisserie Chicken and the Frozen Peas

Combine and Stir Until Thickened


Once your beautiful and delicious mixture has thickened, it’s time to ladle it into each pie plate. 

Once you have done that then place in your thawed bread knots on top.

Cram as many on top as you like.

Place each pie plate on a cookie sheet and then place into a 400F oven.


I covered each pie with aluminum foil.

Here Gordon is placing them into the oven for me.

We Baked These For About 35 Minutes.

(Each oven is different.  Use your own judgement.)

After about 35 minutes I removed the foil and placed them back into the oven for an additional 10 – 15 minutes to brown the tops.


Fresh Out of the Oven


Our 1/2 Pie Left


There was just enough left to make this final small pie.

Beautiful and Delicious


Julie’s Chicken Knot Pies  🙂

Dot With Some Fresh Sage Leaves (From our Garden)