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Chef Kelley Hicks' Rustic Chicken Pot Pie Recipe

Atlanta Chef Kelley Hicks, Executive Chef and Creative Partner of Grub Fresh Bowls & Wraps shares a recipe for one of her go-to meals when the weather is cold outside – Rustic Chicken Pot Pie.  Each month, Simply Amazing Living will be shining the spotlight on Atlanta chefs and one of their amazing and easy-to-make recipes (10 ingredients or less) that you can make at home.  Please check our website each month for recipes created by experts in the culinary field and pin the recipes to your Pinterest Boards.  Last month, we featured Chef Cynde Sterne with Yes! Chef and her Miso Glazed Sea Bass recipe.

Chef Kelley Hicks of Grub Fresh Bowls & Wraps

Grub Fresh Bowls & Wraps Chef Kelley Hicks

About Chef Kelley Hicks

Chef Kelley Hicks developed a love for cooking starting at the age of seven. She graduated from Le Cordon Bleu, has been featured on The Food Network, honed her skills during her time working for five-star hotel brands, and has an extensive background in catering, fine dining, and involvement in celebrity private chef services. 

In 2014, Chef Kelley Hicks was diagnosed with Chrone's Disease and Chronic Kidney Disease.  The life-changing diagnoses propelled her to make some serious lifestyle changes starting with her nutrition as a modified diet and elimination of certain foods is crucial for people who have these conditions.  Choosing to eat more fresh produce and cooking at home helped with her diagnosis. She went from being on 9 pills a day to now only taking one and her Chrones has been in remission for the last 3 years.

Grub Bowls Pin image

Grub Fresh Bowls & Wraps

If you are looking for healthy grab-and-go meal options, then Grub is the restaurant for you. Founder Philip Jones (a seasoned Smoothing King franchisee) created Grub Fresh Bowls & Wraps after years of frustration of looking for restaurants offering quick and healthy meals and not finding any.  Philip Jones recruited Chef Kelley Hicks, a classically-trained chef,  to help him develop the new quick-serve restaurant created for healthy, active, busy people seeking convenient and nutritious food on the go.

Chef Kelley Hicks knows that people love continental cuisine but still want to try new food concepts and flavors.  She developed straightforward recipes for Grub Fresh Bowls & Wraps that can all be tweaked to become vegetarian by simply omitting one or two items and substituting in more vegetable options. In this way, Grub accommodates all customer dietary needs easily with its scratch-made, healthy menu.

The first Grub Fresh Bowls & Wraps is now open and is located at 876 Virginia Avenue, Suite B, Hapeville, GA 30354, convenient and close to the Atlanta airport.  Founder Philip Jones and Chef Kelley Hicks are looking into opening more locations soon.

Follow Grub on their social media channels here:  Instagram and Facebook.

Rustic Chicken Pot Pie Recipe Pin image

Favorite Winter Recipe

We asked Chef Kelley Hicks what her favorite go-to meal to fix at home when there is a chill in the air.

I love an old-fashioned comfort food recipe with a modern twist. Chicken Pot Pie became America's favorite meal in its frozen form back in the 1950's. My homemade version is a healthy variation on the classic recipe that serves as a base. You can change the vegetables, use another meat, or add in your favorite seasonings to make it your own.

– Chef Kelley Hicks

Ingredients for Rustic Chicken Pot Pie Recipe

Photo credit: Chef Kelley Hicks

Chef Kelley Hicks' Rustic Chicken Pot Pie Recipe

Yield:  2-3 servings
Prep Time:  20 minutes


2 Chicken breast (diced)
3 oz Yellow onion (diced)
1.5 oz Celery (diced)
1.5 oz Carrots (diced)
.5 oz blonde roux (equal parts butter to flour. cook together on medium heat until mixture becomes a paste)
1 Box of Chicken Broth
1*Bay Leaf (can be omitted)*
2-3 Sprigs of Fresh Thyme
1 Sheet of Puff Pastry
1 Beaten Egg
To Taste Salt and Pepper

Step 1:

Preheat the oven to 400 degrees (or follow the temperature directions on the puff pastry packaging).  Remove puff pastry from the freezer and let it thaw out at room temperature.

Step 2:

Once puff pastry has thawed out cut into 1-1.5 inch strips (or however thick you would like – you can apply the whole pastry sheet and cut slits in it also).

Step 3:

In a sauté pan on medium-high heat sauté chicken until cooked through. Place chicken to the side. In the same pan add mirepoix (carrots, celery, onion), and sauté until vegetables are tender. Add roux and chicken broth and whisk until mixture thickens. Adjust heat if necessary. Add thyme and bay leaf to the sauce. Adjust seasoning. If your sauce is too thick, add more broth to thin out. Turn heat down to a simmer and cook for about 6-7 min, or until your flavors come together.

Step 4:

Remove the saucepan from heat and add chicken to the mixture.

: If you want to add any additional vegetables to your pot pie, you can add them at this point before you finish your pie in the oven. Use frozen veggies like peas, edamame, green beans, etc.

Step 5:

In a baking pan (metal or glass) pour in the mixture. In a basket weave pattern, lay puff pastry sheets across the mixture. Once finished, take a basting brush and brush beaten egg wash over the top. Place pot pie in the oven and cook until puff pastry is fully cooked and golden brown, about 15-20 min. Remove from the oven and let stand for 5 minutes.

Note:  This dish can also be made within your sauté pan if it is oven-safe.

Chicken Pot Pie Recipe Pin with ingredients


Up Next – Chef Elissa Oliver!

Thank you for supporting Simply Amazing Living and reading our articles.  Please make sure to come back for next month's article on Atlanta Chef Elissa Oliver, Culinary Arts Instructor for Riverwood International Charter School. We can't wait to see her recipe!

Let us know in the comments if there is a recipe that you would like a chef to recommend in Simply Amazing Living's spotlight on Atlanta chefs.

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