Chicken Pot Pie

It’s a cool spring Saturday afternoon. In spite of the hot temps we had a few weeks back, I prefer the gentle spring that slowly walks us into summer. It’s not too often we get a spring like this and I welcome the gentle rain outside.

It’s a night for comfort food…not for me, but for a recovering friend. As I was contemplating what to make – my hubby shouted out “chicken pot pie!”

And chicken pot pie it is…

Full of healing comfort, love, and lots of veggies!

The perfect to go dinner!

Get yourself one of those already roasted chickens in the supermarket and take the chicken meat off the bones.

Chop lightly and season with sweet paprika, fresh thyme and dried oregano. Saute in a a large saucepan in 2 tbs. of olive oil.

Remove chicken and set aside.

Prepare your veggies…chopped onion, celery, carrots, frozen peas and cubed potatoes.

Once the chicken has absorbed the flavor, remove from pan and add 1 tbs. olive oil and vegetables.

Saute until the onion is tender (about 2-3 minutes) and add 2 cloves of minced garlic and cook until the garlic is fragrant.

Toss in 2 tbs. flour and stir until incorporated with the veggies and juices.

Add 1 can chicken broth and 1/4 cup of white wine.

Cook for about 5 minutes until sauce thickens; once thickened, add 3/4 cup half and half.

Stir to mix and add back the chicken.

Season to taste with salt and pepper.

Pour into a 9 x 9 glass baking pan.

Roll out a prepared pie crust (I bought mine from the store)…

Place on top of the chicken mixture, crimp edges and cut vents in crusts.

Brush with an egg wash and bake at 400 degrees for 30 minutes until crust is brown.

I’d let you peek inside but it wouldn’t be cool to take to my friend’s house all broken apart!

Trust me – it’s good!

5.0 from 1 reviews
Chicken Pot Pie
A Kitchen Muse: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
An easy to make comfort dish!
  • The meat from a store roasted chicken
  • ½ teaspoon sweet paprika
  • 2 sprigs of fresh thyme, chopped
  • ¼ teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 1 - 2 stalk(s) celery, chopped
  • 1 cup frozen peas
  • ¾ cup diced carrots
  • 1 potato, cut into cubes and par-boil to soften
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 can low-sodium chicken stock
  • ¼ cup white wine
  • ¾ cup half and half
  1. Preheat the oven to 400 degrees F.
  2. Remove chicken from bones and chop.
  3. Sprinkle the chicken with paprika, thyme, oregano, salt and pepper.
  4. Heat a large saute pan over medium-high heat and add the olive oil.
  5. When the oil is hot, add the seasoned chicken and saute until cooked through until warm.
  6. Remove the chicken to a plate with tongs, leaving the oil in the pan.
  7. To the same pan, add the onions, celery, peas and carrots and sprinkle with salt and pepper.
  8. Stir and cook until the onions become tender, 3 to 5 minutes.
  9. Add the garlic and cook until fragrant, about 1 minute longer.
  10. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices.
  11. Add the chicken stock and wine and simmer, stirring until thickened.
  12. Once the liquid has thickened, stir in the half and half.
  13. Season with salt, if needed.
  14. Return the chicken to the pan.
  15. Unfold the pie crust and place over the top of the filling, crimping edges.
  16. Brush the crust evenly with the egg wash.
  17. Cut 3 vents in the top of the crust.
  18. Bake until the crust is golden brown, about 30 minutes.

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65 comments on “Chicken Pot Pie

  1. Kim Bee on said:

    Wow that crust looks absolutely perfect. Love this pot pie.

  2. Pennie D on said:

    What a delicious looking dinner, on a wet, damp day. Especially when you’re under the weather. Thanks for a great dinner idea.

  3. Geraldine Saucier on said:

    The Chicken Pot Pie looks and sounds delicious:) I can’t wait to try it. Thanks for a great post!

  4. mjskit on said:

    Gorgeous chicken pot pie! You’re right – pure comfort food! Congrats for making the Top 9!

  5. myfudo on said:

    Comfort food…I love pot pies. I am bookmarking this recipe.

  6. Sarah on said:

    This was a truly outstanding recipe. I served it to friends and everyone raved about it! There wasn’t a drop left because we all couldn’t stop eating it. Thank you for such a delicious and comforting recipe! This is a keeper for sure.

  7. Jennifer on said:

    Made this tonight after seeing it on Pinterest. Was so delicious and so easy! I had always been afraid to try to make a chicken pot pie but you made it look so doable. Thank you!! ;)

  8. Going to do this tonight with a lot of leftover turkey breast. Looks really yummy!

  9. Just wondering what size pan you used. The pic looks like 8×8. Also when do you put the potatoes back in? I assume with the veggies?

  10. Making this tonight :) What does par boil mean :)

    • A Kitchen Muse on said:

      Parboiling is partially softening the vegetables before baking so they are not mushy at the end. Add the food items to boiling water and cook them until they start to soften, then remove them before they are fully cooked. Parboiling is usually used to precook an item which will then be cooked another way. Enjoy the recipe!

      • actually par-boiling does nothing 2 prevent mushy . in fact it mite cause some veggies 2 become mushy

        • A Kitchen Muse on said:

          You should only par-boil the potatoes so they are the same consistency to the rest of the vegetables. Don’t par-boil all the vegetables.

  11. BonnyriggGal on said:

    Looks yummy and I am looking forward to trying this recipe. What size can of chicken stock did you use?

  12. What brand of store bought crust was used for this recipe? Looks delicious..

  13. made this tonight, and what a hit! hubby doenst like pot pies but he had 2 helpings of this, and both my picky eater kids gobbled it up! delish!!!

  14. What if I don’t have white wine….is there a substitute??

  15. Hi. I just found this. I have everything but the crust. But I have some puff pastry, gonna try subbing that.

    I see celery mentioned at the beginning but not in the list. How much do I need?

    Thanks! It looks awesome.

    • A Kitchen Muse on said:

      Oops! I need to fix that – I usually use one or two stalks chopped celery. It depends on how much you like celery. I use it mostly for flavor so I don’t overdo it! I bet it will be delicious with puff pastry!

  16. Melissa on said:

    I have this in the oven right now…I can’t wait to eat it, because it smells scrumptious! The chicken mixture was delicious, and I’m sure the rest will be also. I used a bag of frozen mixed veggies (the little cubes of carrot and peas and corn) with potato. We always use the cooked chickens, as I hate raw chicken. I have bags of the shredded chicken in my freezer at all times, so I just used that. The chicken and broth and veg mixture tastes divine. Thanks for such a wonderful recipe!!

  17. Bridget on said:

    Can I put pillsbury crust on the bottom too?

  18. Stacy on said:

    Found this recipe yesterday, my neice had posted it on facebook, I can’t wait to try it…Please post new recipes, we are going to try and eat a little heathier. Any suggestions??

    • A Kitchen Muse on said:

      I try to make most of my recipes healthier – just posted Jambalaya – which is full of flavor and very healthy!

  19. April on said:

    This is just the kind of Chicken Pot Pie recipe I was hoping to find today! Bought all the veg at the farmer’s market this rainy morning and just needed to know the quantities for putting it all together. Thanks!!

  20. Amanda Hitchcock on said:

    It’s in the oven now. I was wondering if I made two how can I freeze one. This cooking once eating twice is new to me.


    • A Kitchen Muse on said:

      You sure can freeze it. Just make sure you covered it well for the freezer. I hope it turned out yummy!

  21. Judy Z on said:

    Made this for dinner – it was awesome! My husband ate almost half, then finished off the leftovers or lunch a couple days later. I was pleased with the consistency – it wasn’t runny so it cut and served nicely. Definitely will make again.

  22. marian on said:

    I’m going to try this great looking recipe. Just need to know what size can of chicken broth and do I put more chicken broth if
    leave out the wine. Many Thanks!

    • A Kitchen Muse on said:

      Yes, you can sub out the wine for extra chicken broth. The recipe calls for a 14.5 oz. can of chicken broth. Enjoy!

  23. gen m on said:

    That was the BOMB ASS pot pie! !! Best I ever had! !!!

  24. This looks delicious! I can’t wait to try it out. I’m curious though; could you add another pie crust on the bottom to make it like a regular pie? I’m worried about it being soggy, but fruit pie crusts aren’t…

  25. Can I exchange the wine for something or just drop it out completely?

  26. Vickie on said:

    This recipe looks great! I was wondering, could I prepare everything the night before and then bake the next day for a party? How much do you think I could get ready the night before? What do you think?

    Thanks again! Can’t wait to try it!!

    • A Kitchen Muse on said:

      Hi Vickie – This can easily be made the night before. Prepare everything up to the crust and refrigerate. The next day, let it come to room temperature and cover with crust and bake!

  27. Elaine on said:

    Can you use dried thyme instead of fresh? Sounds like a recipe I’d love to try. Love chicken pot pie!

    • A Kitchen Muse on said:

      Of course you can use dried thyme. I would start with 1/2 tsp. and adjust according to your tastes. This is a wonderful recipe….enjoy!

  28. Michele on said:

    Made this recipe tonight. Super easy and delicious. I followed the recipe but, placed a pastry puff dough on top…..came out great, big hit. Many seconds and some thirds tonight. Thanks

  29. I despise taking meat off a bone. Could you please tell me how many small chicken breasts do you think would equate?

    • By the way, I have made your recipe before and it was awesome! Not sure why I can’t remember how much chicken I used…think it’s pregnancy brain! I used store bought crust for the bottom and it made 2 pot pies so I was able to freeze one which was ideal.

    • A Kitchen Muse on said:

      Ha! We were just having a conversation about that the other day. Grossed out by chicken bones! I would say 2-3 good sized breast would do the trick.

  30. Tawnya on said:

    Thanks for the great recipe. My whole family loved it. I used little pyrex 1-2 cup dishes for individual pies (the 3 year old loved that). Baked it for about 20 minutes and they came out great. We’ll be making this a lot.

  31. My first pot pie ever, and it was great! Thanks for the recipe, it will be a comfort food “regular” on cold, winter days to come.

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