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.
Recipe by A Muse in My Kitchen at