Chicken Pot Pie

Cookies!! This cold weather has got to go! It makes me cook too much comfort food! Just something about the chill makes me want warmth…in the form of dinner. After this, we’re only cooking veggies! Okay, I’m lying, but that sounded like the right thing to say. Let’s talk Chicken Pot Pie…

How easy was that?? And, to reduce the cook time even more, you can use a rotisserie chicken. I don’t like potatoes in my Chicken Pot Pie, but if you do, cook some and add them in at the same time as the chicken. Just be very careful while stirring. You don’t want to have mashed potato pot pie!

The star of this show is my homemade pie crust! Flaky, buttery and soooo easy to make! Very few ingredients. And you can make it ahead of time for ease. Here’s the recipe:

Don’t skip the egg wash!

This pot pie freezes well too! Unbaked or baked. If you’re going to freeze it, I suggest preparing it in a disposable, aluminium pan. Wrap it in foil then place into a freezer bag. When you’re ready, thaw it and bake!

Happy Cooking,

B. Coop

Chicken Pot Pie
Serves 6
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
  1. 2 (9) inch pie crusts
  2. 3 T butter
  3. 1/3 cup chopped onions
  4. 1 chopped celery stalk
  5. 1 tsp minced garlic
  6. 3 T all purpose flour
  7. 1 1/2 cups chicken stock or broth
  8. 1 T onion powder
  9. 1 T garlic powder
  10. 1 tsp Italian seasoning
  11. 1/2 cup heavy cream
  12. 2 cup cooked, shredded chicken
  13. 12 oz pkg frozen peas and carrots
  14. 1 egg
  15. 1 tsp water
  16. salt and pepper to taste
  1. Preheat oven to 400 degrees F
  2. Melt butter in a saucepan
  3. Saute onions and celery in the butter until translucent; about 5 mins
  4. Add garlic and saute for 1 min.
  5. Sprinkle in flour and stir for 2 mins to cook out flour taste
  6. Pour in the chicken stock and add in Italian seasoning, onion, & garlic powders
  7. Simmer for 5 mins
  8. Stir in the heavy cream
  9. Salt and pepper to taste
  10. Cook until mixture thickens
  11. Turn off the heat
  12. Add in the chicken, peas, and carrots
  13. Roll out one pie crust to 1 cm thickness and add it to the bottom of a greased, 9 inch pie plate
  14. Pour filling into the pie dish on top of the crust
  15. Roll out the other crust and top the filling. Press to seal the edges
  16. Whisk egg and water together and brush the top of the crust with it.
  17. Cut several slits in the top of the pie to vent
  18. Bake for 30-35 mins or until golden brown
  19. Allow 10 mins to cool before serving
  20. Enjoy!
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