Chicken Pot Pie

casserole
chicken
pie
pot-pie

Delicious chicken pot pie to warm and fill you up.

Published

March 8, 2021

Preparation Time

  • Prep time: 15 - 20 min to prep the filling (outside of the shredded chicken breast).
  • Bake time: 30 - 40 min.
  • Resting: 10 min.

Ingredients

  • 2 cups of shredded chicken breast
    • I like this method of cooking chicken breast for this.
  • 2 prepared pie crusts, room temperature
  • 1 Tbsp oil
  • 3 large carrots, chopped (2 cups)
  • 1 Tbsp minced onion
  • 1 tsp minced garlic
  • 1/3 cup butter
  • 1/3 cup flour
  • 1 3/4 cup chicken stock
    • I’ll be honest, I take 2 heaping teaspoons (teaspoon from my cutlery drawer) of dried chicken stock mix into 1 3/4 water for this.
  • 1/2 cup milk
  • salt and pepper to taste
  • 1 tsp rubbed or dried sage / summer savory
  • 1/2 cup frozen peas

Directions

  • Make sure your pie crust is at room temperature.

  • Dice 3 large carrots (2 cups).

  • Cook carrots, onion and garlic
    • Heat 1 Tbsp oil in a skillet over medium-high heat.
    • When oil is hot, add carrots, cook for 5 minutes, until they take on color and start to soften.
    • Add 1 Tbsp minced onion and 1 tsp garlic, cook for just a little longer.
  • While veggies are cooking, in another pot make the sauce
    • Melt 1/3 cup butter over medium heat.
    • Add 1/3 cup flour and mix into the butter, heating through.
    • Add 1 3/4 cup chicken stock and 1/2 cup milk, stirring with a whisk.
    • Continue heating and stirring until sauce begins to thicken.
    • Add 1 tsp sage / summer savory, salt and pepper to taste.
  • Combine sauce, vegetables, 2 cups of chicken, and 1/2 cup of peas.

  • Grease or spray a pie pan and put one pie crust in.
  • Pour mixture into the pie pan over the first pie crust.
  • Cover with the second pie crust.
  • Poke holes in the second pie crust.
  • Cover edges of pie crust with aluminum foil all around the pan.
  • Bake at 425 for 20 minutes.
  • Remove aluminum foil from pie crust edges.
  • Continue baking for another 10 minutes until crust is golden brown and mixture is heated through in the middle.

  • Allow to rest for 10 minutes before serving.

Adapted from Pillsbury chicken pot pie

Recipe History

  • Originally written 2021-03-08
  • Updated 2021-12-06 to use two pie crusts, correct number of carrots, and using rubbed or dried sage, as well as preparation time.
  • Updated 2023-03-01 for updated carrots, and using two pots to prepare it.

Nutrition Info

2960 kCal for the pie, 8 servings, 370 kCal / serving.