Chicken Pot Pie

Posted 30 March, 2011 by Trish in In the Kitchen / 17 Comments


Strangely, I’ve been cooking quite a bit lately. Cooking dinner isn’t uncommon for me, but given my recent exhaustion and laziness, I find it strange that I’m spending my evening in the kitchen instead of taking the easy route. I wonder if it’s because subconsciously I know that once Little Miss Baby Billy Sue comes it will be a long time before I homecook a meal from scratch. Mom…???  ;)

The other day I was driving home and I suddenly craved Chicken Pot Pie. The homemade variety. I remembered a recipe my sister, Brooke, tried and emailed me once upon a time, so I had her text me pictures of the recipe so I could grab the ingredients from the grocery. ZOMG was this Chicken Pot Pie good. You can find the original recipe on; I took some shortcuts with my pie.

Chicken Pot Pie

1 rotisserie chicken (I used breast meat only)
1/3 cup butter
2 carrots, sliced
3 ribs of celery, sliced
1 cup frozen green peas
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
1/3 cup all purpose flour
2/3 cup milk
2 (9 inch) unbaked pie crusts

1. Preheat oven to 425⁰ Fahrenheit

2. In a large saucepan, melt the butter and sauté carrots, celery, onions, and green peas until veggies are soft and onion is translucent.

3. Stir flour into the vegetable mixture and slowly add chicken broth and milk. Continue to stir until mixture is smooth. Add salt, pepper, and celery seed.

4. Simmer over medium-low heat until sauce thickens.

5. Place cubed chicken in bottom pie crust and pour the thickened sauce mixture on top of chicken. Be careful not to fill pie over the brim.

6. Cover the pie with top crust and seal the edges. Cut away and discard any excess dough. Cut several small slits into the top pie crust to allow steam to vent.

7. Bake uncovered for 30-35 minutes until the pie crust is golden brown and filling is bubbly. Allow to cool for 10 minutes before serving.

I mean seriously. Doesn’t that look divine? Brooke adds a little potato (diced and boiled–see her note in the comments) to hers so I might try that next time. Maybe a bit of corn in addition to the peas? And perhaps some thyme or some other spice to give it a little more seasoning. But even still…deeeeeelicious.

Bon Appetite!

I tried this recipe as part of the Whip Up Something New Challenge, a challenge that encourages you to dig through your untried recipes and get cooking.  My cousin Elise is hosting the challenge this month so be sure to pop by and see all the participants. I hope you’ll join us from month to month!

17 Responses to “Chicken Pot Pie”

  1. My husband has been asking for Chicken Pot Pie, but I’ve never made it. This looks so good… think I’ll give it a try. Does Brooke cook the potatoes first?

  2. I’ve always been intimidated by chicken pot pie. I’m glad you enjoyed it. The recipe seems like it isn’t too complicated. I’m definitely going to try this one.

    I have been such a slacker this month. I made my recipe last week, but I haven’t posted it. I’ll probably procrastinate until the very last day. :)

  3. yum I love pie!
    I made a similar one recently, but that was with mushrooms and ham too, and the sauce made with some white wine. it was delish.
    My best friend was cooking a lot too when she was expecting her baby so many it’s a common thing for future mothers to do:)

  4. I do boil the potatoes first. Make sure that they aren’t too over cooked or the whole pot pie will become a little mushy. Also, I usually add a little more milk (1/8 cup) to make a little more sauce. The sauce will thicken a little when you cook, so adding a little more milk will help the sauce not thicken too much.

    Yea! I am glad that you liked it. I am making it tonight for dinner, and I can’t wait!

  5. Mmm, that looks delicious. I love chicken pot pie! Thanks for sharing the recipe, it looks quite a bit simpler than the one I’ve been using. I think I’d add potatoes, too.

  6. mmmm… Chicken Pot Pie is such a comfort food. I make a version that is less healthy (if you can believe it!) with more butter & heavy cream instead of milk. I like to make it in individual soup dishes and top with puff pastry. But on a night where I want to watch my waist line (ha!), I will try your version.

  7. *JoAnn – In case you didn’t see Brooke’s note below, she said that she boils the potatoes (or potato) first. Hope you enjoy!!

    *Rae – LOL–I could totally eat this for breakfast as well!

    *Kristi – I made this last week and just got around to posting it, so I know where you’re coming from! And I’ve always been intimidated by this as well but it was fairly easy! Especially with pre-cooked chicken.

    *Valentina – Mushrooms and ham, yum!! Sounds like your friend’s pot pie is a little fancier but the wine sauce sounds really delicious!

    *Charley – Thanks–it definitely satisfied the craving. ;)

    *Brooke – I like your idea about using a cake tin instead of pie dish–I didn’t use all of my sauce because it was starting to overflow, so a deeper dish would be great. And next time I’m definitely adding potatoes!

    *Jeane – Curious about your recipe–this one is pretty basic but I do think it needs just a bit of spice. Not sure what to use–maybe thyme??

    *Elise – Butter and heavy cream? YUM!! This one definitely didn’t feel very heavy, which is nice. But I do like the idea of individual dishes–I bet Scott would really like that, too. He wanted to know if he was getting his own and I had to sadly inform him that we’d share. ;)

  8. Love the idea of using the rotisserie chicken–so much faster! When you’re in the mood to cook, why not make twice as much as freeze half? Then you’ll have a good meal at least once in a while!

  9. *Bermuda – I hope it turns out well for you and that Carl loves it!

    *Lisa – These days I look for every shortcut possible for homecooked meals. Rotisserie chicken is too yummy to beat (and relatively inexpensive at the grocery). And good idea about freezing half–should probably do that.

    *Kim – Turnovers! yum!! pre-made crusts are wonderful and I think I might try the puff pastries for different things as well.

  10. It is 7 am and I am thinking about making this right now. I have all the ingredients. I wonder if you could use a bag of mixed frozen vegetables? Anyway, yum,.

  11. So love chicken pot pie. My recipe is from a Russian cookbook, and really quite easy (especially the crust). But, any recipe will do. I could reach right out and take it from your screen. If only… ;)

  12. *Michelle – Yes, I do think you could use frozen veggies instead of fresh ones! I actually do that a lot for stews and soups. For this one I use frozen peas! Yum!

    *Bellezza – Russian chicken pot pie? Sounds wonderful!!