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A golden-crusted chicken pot pie fresh from the oven

Proven way to grow 3 perfect Chicken Pot Pie

This recipe shows you how to make three delicious chicken pot pies, perfect for a family meal or for freezing. The pies feature a rich, creamy filling with chicken and vegetables, all encased in a golden, flaky crust.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 3 cups cooked chicken shredded or diced
  • 2 tbsp unsalted butter
  • 1 yellow onion diced
  • 2 celery stalks diced
  • 2 carrots diced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/4 cup fresh parsley chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Crust
  • 6 pie crusts store-bought or homemade, 9-inch
  • 1 egg for egg wash
  • 1 tbsp water for egg wash

Equipment

  • Large Pot
  • Whisk
  • 9-inch Pie Dishes
  • Baking Sheet

Method
 

Make the Filling
  1. Melt butter in a large pot, then add onion, celery, and carrots; cook until softened, about 5-7 minutes.
  2. Stir in flour and cook for 1 minute, then gradually whisk in chicken broth and milk until thickened.
  3. Add cooked chicken, peas, corn, parsley, salt, and pepper; stir to combine and set aside.
Assemble the Pies
  1. Preheat oven to 400°F (200°C) and place one pie crust in each of three 9-inch pie dishes.
  2. Divide the chicken filling evenly among the three pie crusts.
  3. Top each with a second pie crust, crimp the edges, and cut a few slits in the top for venting.
Bake the Pies
  1. Whisk egg and water for an egg wash, then brush it over the top of each pie crust.
  2. Bake for 45-60 minutes, or until the crust is golden brown and the filling is bubbly.
  3. Let the pot pies cool for at least 15 minutes before serving.

Notes

These pot pies freeze beautifully! To freeze, assemble but do not bake. Wrap tightly and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 75-90 minutes, or until golden and bubbly.