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Chicken Pot Pie

Everyone's favorite comfort food. Flaky, buttery pie crust with tender chicken and veggies in a creamy, savory sauce that's to die for. It's a calorie bomb, and it is so worth it.


Servings: 4-6

Time: 1 hour 15 minutes

Cooking level: Beginner


2 pie crusts (thawed if frozen)

2-3 carrots, diced

1 stalk celery, diced

1 small onion, chopped

1 cup green beans

1/4 cup frozen corn

2 cloves garlic, minced

2 chicken breasts

4 TBS butter

4 TBS flour

2 cups chicken stock (low sodium)

1 cup milk

1/4 cup half and half

1 tsp Dijon mustard

1/4 tsp poultry seasoning

1/4 cup chopped fresh parsley

1 egg, beaten

Olive oil



1. Preheat oven to 425° and line a baking sheet with parchment paper.

2. Season chicken breasts with S&P and drizzle generously with olive oil. Roast in hot oven until they reach 165°, about 20-30 minutes

3. While chicken is roasting, prepare the pot pie filling.

4. Add water to a small saucepan and bring to a boil. Add green beans and blanch for 3 minutes. Add corn and cook for 2 more minutes. Immediately shock them in a bowl with ice water to stop the cooking. Drain well and set aside.

5. In a large saute pan, melt 4 TBS butter. Add carrots, celery, and onion and saute until soft and tender, about 10-15 minutes.

6. Add garlic and cook for 2 minutes. Sprinkle in flour and cook for 2 more minutes.

7. Slowly whisk in chicken stock, milk, half and half, Dijon mustard, and poultry seasoning. Bring to a simmer over medium-low heat and cook until slightly thickened, stirring frequently, 5-10 minutes. Remove from heat. If sauce becomes too thick, add a little more chicken stock or milk. It should be just thick enough to coat the back of a spoon.

8. When chicken is cooked, remove to a plate until cool enough to handle and shred into bite sized pieces. Add to the pot pie filling along with green beans, corn, and chopped parsley.

9. Carefully lay one pie crust into a pie plate and pour filling in. Brush the edges of the bottom pie crust with egg. Lay second pie crust on top, pressing edges to seal. Flute the edges or crimp with a fork. Cut 4 slices in the top of the crust to vent any steam while cooking.

10. Bake at 425° for 30-40 minutes. After 20 minutes, check to make sure top of pie and edges of crust aren't burning. If it's getting too brown, cover very loosely with foil for remainder of cooking time.

11. Let sit for 10 minutes before serving.

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