Chicken Pot Pie

Chilly temperatures arrived this week and comfort food has been on the meal plan. A warm dinner on a fall day is blissful. Chicken pot pie is hearty and a family favorite at our house. I found this recipe a few years back from the popular and super lovely Pioneer Woman. I made a few tweaks that work for my households taste.  

This recipe starts with a mirepoix mix (onion, carrots and celery) as the base. It’s important to chop the vegetables into a small dice so they cook through in the allotted timeframe. As a kid, I never liked pot pie with peas, so I was pleasantly surprised to see a recipe that didn’t call for them. 

Dinner time doesn’t need to be stressful- this recipe is easy and straightforward and I’ve included a few time savers to make it work for a weeknight meal. Pick up a rotisserie chicken and use the meat for your pot pie filling and purchase a premade crust to make the process fast. 

Chicken Pot Pie: (Recipe slightly adapted from The Pioneer Woman)


4 Tablespoons Butter

1/2 cup Finely Diced Onion

1/2 cup Finely Diced Carrot

1/2 cup Finely Diced Celery

3 cups Shredded Cooked Chicken (I use rotisserie)

1/4 cup Flour

2-3 cups Low-sodium Chicken Broth

Salt And Pepper, to taste

Chopped Fresh Thyme To Taste or 1/2 tsp dried 

1/4 cup Half-and-half Or Cream (or milk)

1 whole Unbaked Pie Crust (I purchase premade from the refrigerator section)

1 whole Egg

2 Tablespoons Water


1. Preheat the oven to 375 F.

2. Melt the butter in a large pot or Dutch oven over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent and other veggies soften, about 5 minutes.

3. Stir in the chicken and then sprinkle the flour over the top and stir it until it’s all combined with the chicken and vegetables. Cook for 1 minute, then pour in the chicken broth and stir it around, let it cook and thicken.

4. Once it starts to thicken add the salt, pepper, and thyme.

5. Add the half-and-half, then stir the mixture and let it thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat. 

6. Pour the filling into a deep dish pie plate. Place the crust over the top of the pie plate. Press the dough so that the edges are crimped like a typical pie. Use a knife to cut a little vent in the center of the dough.

7. Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.) Sometimes I just brush with water, if I don’t feel like cracking an egg. Do what works for you. 

8. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is  golden brown and the filling is bubbly.  Serve immediately! 

My son loves this meal and when the cooler weather hits, he requests it often. It’s warm, full of flavor and is certainly going to become a family favorite. The leftovers are tasty too!

Thanks for reading! xo

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