Yiyin’s chicken pot pie

Yiyin Chicken Pot Pie - blondewalk

Yiyin Zhang is a registered pediatric dietitian residing in Edmonton, Alberta. She is also an Instagram celebrity and a culinary genius. Yiyin participated in our blondewalk pie challenge and we could not have been more impressed.

Today Yiyin shares her recipe for a comforting-fave, chicken pot pie. Savory pies are something we are unfamiliar with making, so we reached out to the best. And let’s be honest – there is nothing better than eating pie for supper. With a creamy sauce and flaky crust, this meal is sure to impress even your toughest critics.

Yiyin Chicken Pot Pie - blondewalk


  • 1 double pie crust recipe
  • 2 cups chicken, diced and cooked
  • 2 cups potatoes, peeled, diced, and parboiled
  • ½ cup (1 stick) butter
  • 1 large onion, chopped
  • ½ cup all-purpose flour
  • 2 tsp dried thyme
  • 2 cups frozen carrot/pea/corn/bean medley
  • 1 ½ cups chicken broth
  • 1 cup milk
  • Salt and pepper to taste


  1. Preheat oven to 425°F.
  2. Place potatoes in saucepan, add water to cover, and bring to a boil. Reduce heat and cook, covered, for 8–10 minutes or until crisp-tender. Drain.
  3. In a large skillet, melt butter over medium-high heat. Add onion and cook until tender. Stir in flour and thyme, and cook for 1 – 2 minutes. Gradually stir in chicken broth and milk. Bring to a boil, stirring constantly, and cook until thickened.
  4. Stir in potatoes, chicken, and frozen vegetable medley. Season with salt and pepper to taste. Remove from heat.
  5. Roll out half of the pie dough and place into a 9-inch pie plate. Add filling. Roll out the second half of dough and place over filling. Trim, seal, and flute edges. Cut slits on top.
  6. Bake for 1 hour, or until crust is golden brown.
  7. Cool for 15 minutes before serving.

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