Chicken Pot Pie

Nothing is quite as comforting as a pot pie, and this one is sure to hit the spot! This recipe uses a lot of common staples: carrots, onions, chicken, etc.; if you don’t have an ingredient, swap it for another or omit it. If you have frozen pie crusts, great; if not, make our favorite pie dough recipe.

Chicken Pot Pie

Category: COVID-19

Chicken Pot Pie


  • 1 package frozen pie crust, or make your own
  • 1 pound chicken
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/2 medium onion, diced
  • 1/2 celery stalk, diced
  • 2 carrots, diced
  • 1 bag frozen peas and carrots
  • 1 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 sprig fresh rosemary, finely chopped
  • 1 sprig tarragon, finely chopped
  • 1/3 cup butter
  • 1/3 cup AP flour
  • 1 1/4 cup milk
  • 1 3/4 cups chicken stock
  • 1 egg + 1 tablespoon water


  1. If making your own pie crust, follow these instructions and make that first so it has time to refrigerate.
  2. Preheat oven to 400.
  3. In a large pot, poach the chicken until cooked through. If you do not have chicken stock on hand, reserve 1 3/4 cups cooking liquid and add a bouillon cube or other alternative.
  4. Use the paddle attachment of a stand of hand mixer to shred the chicken.
  5. Preheat a large skillet to medium-high heat. Add the olive oil and garlic, and cook until aromatic, about 1 minute.
  6. Add the onions, herbs and spices, and stir until translucent. Add the butter, and once it is melted add in the flour, stirring constantly for roughly 2 minutes, until very thick.
  7. Begin slowly adding in the milk, stirring continuously to thicken the mixture. When all the milk has been added, add in the chicken stock, followed by the celery, carrots and chicken. Reduce to medium-low heat and allow it to simmer.
  8. Begin rolling out the pie dough, and fit it to a 9-inch pie pan. Once the bottom has the pie crust, roll out the top of the crust, and set aside.
  9. Make the egg wash by whisking together the egg and water. About this time, the filling should be thickened.
  10. Transfer the filling to the pie dish, and immediately cover with the top shell, and design as desired (ensuring proper ventilation), and brush with the egg wash.
  11. Place on a baking sheet to catch any spillage, and bake for 45-50 minutes, or until the crust is golden.
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