Homestyle Chicken Pot Pie

Homestyle Chicken Pot Pie made with wholesome ingredients is the perfect dish for Sunday dinner. This recipe is savory and offers short cuts since it requires time to chop, dice and cook. For a short cut we purchase premade pie crust; of course you can make scratch. We also use rotisserie chicken from the grocer. If you really want to save time, purchase precut onions. I am all for short cuts as long as the flavor is not compromised.

Homestyle Chicken Pot Pie

Made with fresh herbs and veggies, this savory pot pie is perfect for sunday dinner. 

  • 1/4 cup unsalted butter
  • 1/3 cup vidalia onion (diced)
  • 2 large carrots (diced)
  • 2 stalks celery (diced)
  • 2 cloves garlic (minced)
  • 1/3 cup all purpose flour
  • 1 tsp fresh thyme (minced)
  • 1 tbsp fresh italian parsley (chopped)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 3/4 cup chicken stock
  • 1/2 cup heavy cream
  • 3 cups cooked chicken (shredded or coarsley diced1)
  • 1 cup frozen peas
  • 1 cup canned corn (optional)
  • 2 premade 9" pie crusts
  • 1 large egg
  1. Preheat oven to 400 F. Melt butter in a large skillet. Add onions, celery, garlic and carrots until tender. Whisk in the flour, salt, pepper, thyme, parsley, chicken stock and heavy cream. Continue to whisk until lumps are gone. Simmer for 5-10 minutes while stirring until thickened. Stir in chicken and peas. Set aside while lining pie pan with one of the crusts. Spoon mixture into dish and cover with the other crust. Crimp edges with fingers. Brush with whisked egg and slice top for venting. Place foil around edges to protect from burning. Bake for 50 minutes or until crust is golden brown.

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