Homestyle Chicken Pot Pie

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

Course Main Course
Cuisine American
Keyword Chicken
25 minutes
50 minutes
Let Rest 10 minutes
1 hour 10 minutes
6 people

  • 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.