The Creative Cook's Weekly Recipe: Angie’s Chicken & Fennel Pot Pie
The Creative Cook's Weekly Recipe from

With a creative approach to delicious and healthy recipes, and a genuine passion for cooking and good food, celebrity cook and culinary expert Angie Shaghaghi has managed to cultivate a large and loyal following of cooks and foodies.

This Bergen County resident has been featured as a culinary expert and competitor on Rachel Ray's "Hey Can You Cook All Stars", on Food Network's "Chopped" and on other cooking programs. She is committed to bringing the spirit of home cooking to homes across America by creating unique dishes that use bold worldly flavors from spices such as cumin, paprika, and turmeric. Her inspiration for this technique comes from her travels around the world.

Angie is the owner of Creative Cooks, based in Wyckoff, New Jersey, where she makes healthy cooking fun for children!

Every week, Angie will provide the audience with a new and original recipe!  Take it away Angie! 

Well that was quick! Summer came and summer left…and although autumn officially begins on the 23rd and we have had some “above normal temperature days”, the beginning of the school year is my cue to find comfort foods again! What’s more comforting than “chicken pot pie”?

As a kid I always loved chicken pot pie, but if I wasn't careful I could eliminate the first layer of skin right off of my tongue!! My childhood favorite also included frozen memories; the kind with lifeless crust and vegetables that had lost their benefits a long time ago. Never fear! You can make it fresh with ingredients that I have kid tested and approved!

The fennel addition is a fall favorite and full of benefits including: vitamin C, fiber, and a good source of potassium. Not to mention the added crunch factor. You may think this is too many ingredients, but there are always options. I think you will love the flavor bonus from the ground turmeric and curry powder. Their golden color just screams fall and can make you feel all exotic!

As with anything I cook, I cook with passion and love. I taste and taste again. I plan my family meals and cooking classes based on what is in season. I hope you will try and enjoy one of my childhood favorites…happy return of comfort food season my friends!

Until next time…keep on cooking!

Angie Shaghaghi, The Creative Cook! 

Angie’s Chicken & Fennel Pot Pie

What you need:

2 tablespoon olive oil

2 tablespoons of butter

1 yellow onion diced

3 carrot sticks diced

Half of a fennel bulb sliced thinly (about a cup and a half)*including the fronds

1 cup of fresh mushrooms chopped (optional but delicious)

3 cloves of garlic minced 6 Boneless/skinless chicken thighs (or 2 chicken breast) cut into bit sized pieces

3 tablespoons of garlic powder

1 tablespoon sea salt

1 teaspoon of lemon pepper (or black pepper)

1 teaspoon of each: turmeric and curry powder

Teaspoon of dried oregano (optional)

2 tablespoons of flour (or cornstarch)

1 pint of heavy cream at room temperature

1 cup of chicken stock (low sodium)

1 cup of frozen peas

¼ cup fresh parsley chopped

1 pound (or a box of puff pastry)

One egg mixed with water to brush top of pot pies (optional)

What you do:

Add oil and butter a to large pot

Add onions and cook for about 2 minutes, then add the rest of the fresh vegetables

Cook until soft about 10 minutes

Then add diced chicken to the pot and season with garlic powder, salt, pepper, turmeric, curry powder and oregano

Add the flour and mix until incorporated

Slowly pour in the heavy cream and chicken stock

Bring to a boil, then reduce it to a simmer for about 15 minutes or until chicken is cooked through Incorporate the peas and chopped herbs the last five minutes of cook time

Turn the heat off and prepare your pastry dough by rolling onto a floured surface, and cutting to fit over your container(s) of choice (I use 8 personal size ramekins)

Fill your baking containers with chicken filling and cover with puff pastry dough

Repeat until all filling is used

Brush the tops of your pies with egg wash for a golden brown color 

Poke a few vent holes in the top of each “pie” using a fork and bake for about 15 minutes @ 350 or until the crust is a light golden brown