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Chicken Pot Pie

January 9, 2011

This isn’t the frozen chicken pot pie we used to beg for as kids when our parents were going out. Those Swanson pies were good especially compared to the TV dinners with the pudding or dessert that would get hot along with whatever was in the other sections of the tin tray. Could be why I have an aversion to prepared frozen meals to this day. Just can’t do it.

There’s a homey goodness in this pie that just can’t be had from a box out of the grocery freezer.  Making a roux to create a simple cream sauce only takes a few minutes and combined with peas, carrots, potatoes, onions and chicken you get a healthier version of an old-time classic. Make it even easier on yourself and buy a rotisserie chicken and if time is tight use frozen veggies. I used pre-made refrigerator pie crust with great results.

Chicken Pot Pie

Serves 6-8

  • Double pie crust. Either from scratch or pre-made, refrigerated

Roux and Cream Sauce:

  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 ½ c milk
  • ½ c chicken broth
  • ½ tsp salt
  • ¼ tsp white pepper
  • Pinch of nutmeg
  • 1 tsp dried parsley
  • 1 tsp herbs de Provence
  • 1 ½ pounds chicken breast, cubed and poached. or a 2 pound rotisserie chicken, meat removed and cubed
  • 1 Tbsp olive oil
  • 1 yellow onion, minced
  • 1 cup peas, if frozen – thawed
  • ½ cup chopped celery
  • ¾ cup chopped carrots
  • 1 potato cubed


Preheat oven to 400 degrees.

Bring water to a boil in a saucepan. Add cubed chicken, cook until no longer pink. Drain and set aside.

To make roux, heat milk and chicken broth and set aside. Melt butter in a heavy saucepan, add flour and whisk while flour cooks, about 2 minutes. Add warmed milk and chicken broth, whisk until thickened. Stir in salt, pepper and spices. Keep warm over low heat.

Boil cubed potatoes in salted water. Drain and add to roux with peas.

Sauté onion, celery and carrots in olive oil for several minutes until softened. Add to roux. Add chicken.

Place one pie crust into pie dish, turn chicken and vegetables into crust and top with second crust. Crimp edges or tuck top crust behind edges of filled crust. Brush top with beaten egg. Using a sharp knife, cut venting slits in top crust.

Bake for about 30 minutes until crust is well browned, allow to sit for 10 minutes before serving.

Cook flour and butter until lightly browned, add warmed milk, broth and spices to make cream sauce

Fill crust with chicken and vegetables in cream sauce

Brush top crust with beaten egg. Cut ventilation slits in top before baking.

Bake unti crust is browned

Let sit 10 minutes before serving

2 Comments leave one →
  1. susan burd permalink
    January 9, 2011 5:26 pm

    Amy: How good this looks – an improvement for sure over the Bisquick recipe that we made as the kids grew up – can’t believe that we all looked forward to that meal! The squash soup was a big hit – Thank you for the thoughts and nourishment. Love, Susan

    • January 10, 2011 7:40 am

      Hi Susan, I’ve had pot pie topped with smashed tatties and it was pretty darn good so the bisquick version might not be all that bad! I’ll need to give it a try. xx, Amy

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