Chicken Pot Pie

Joe’s Favorite Chicken Pot Pie may not be Italian, but it’s definitely one of his go to comfort foods! This chicken pot pie has a creamy filling full of onions, carrots, peas and chicken. It is so comforting that it makes you feel like you are getting a big hug.

Making this Chicken Pot Pie is easy with a few simple Shortcuts

Joe’s favorite chicken pot pie isn’t difficult to make as I use a few short cuts. Using leftover chicken or a rotisserie chicken, pre-made refrigerated pie crusts and frozen peas make this dish quick to assemble. You can roast your own chicken and make your own pie crusts, but you don’t have to. I use fresh carrots and the take the extra step to pre-cook them for a couple of minutes before adding them to the filling since they take a little longer to cook than the other ingredients. All-in-all this is a delicious way to combine all of the food groups in one simple, but complete dish.

Lighten the filling, but keep the Flavor

This pot pie is a hearty and tummy filling dish. I use some lighter options to keep it on the healthier side. Most chicken pot pies contain cream, but this version is made with milk and chicken broth. The combination of these two ingredients maintain the creamy texture in the filling that you want. At the same time, it still reinforces the chicken flavor you’re looking for.

Many restaurants today feature a pot pie dish that is really a bowl of stew with a biscuit or a small piece of dough on top. Its an easier way to make it, but Joe loves the golden, flaky crust that surrounds the creamy and delicious filling.

This chicken pot pie is a great one dish meal. If you make it up ahead of time, you can slip it into the oven when you get home from work and dinner will be on the table in an hour.

Chicken Pot Pie

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Recipe by Margaret Sanfelippo Course: Main DishCuisine: AmericanDifficulty: Easy


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Joe’s Favorite Chicken Pot Pie has a creamy filling full of onions, carrots, peas and chicken.


  • 3/4 cup 3/4 carrot, diced

  • 4 tbsp 4 butter

  • 1 cup 1 onion, diced

  • 2 tsps 2 salt

  • 3/4 tsp 3/4 ground black pepper

  • 1 tsp 1 fresh thyme, chopped

  • 1 1/2 tbsp 1 1/2 flour

  • 1 1/4 cup 1 1/4 chicken broth

  • 1 1/4 cup 1 1/4 milk

  • 2 1/2 cup 2 1/2 chicken, cooked and diced

  • 1 cup 1 frozen peas

  • 2 2 refrigerated pie crusts

  • 1 1 egg


  • Preheat the oven to 375F.
  • Bring 2 quarts of water and 1 tsp salt to a boil in a medium saucepan. Once the water is at a rolling boil, add the carrots. Cook for 2 minutes. Strain the carrots and set aside.
  • In a large skillet, melt the butter over medium-high heat. Add the onions. Sprinkle with 1/2 tsp salt and 1/4 tsp ground black pepper. Once, the onions have become translucent (about 2-3 minutes), add the carrots and thyme.
  • Sprinkle the flour over the vegetables. Stir and cook for a couple minutes until lightly browned. Add the chicken broth and milk. Stirring with a whisk so you don’t get lumps. Cook for approximately 6 minutes until the the mixture begins to slightly thicken. (It will thicken more in the oven.)
  • Add the chicken and peas. Season with 1/2 tsp salt and 1/2 tsp ground black pepper. Turn off the heat and set aside.
  • Roll one of the pie crusts into the pie pan, add the slightly cooled filling. Roll the other pie crust over the top of the filling. Crimp the bottom and the top pie crust together.
  • In a small bowl, whisk the egg with a fork. Brush the egg onto the pie crust with a pastry brush. Cut 3 slits in the top of the pie to allow the pie to vent.
  • Put the pie on a baking sheet before placing in the oven. Bake for 1 hour until the crust is a deep golden brown.

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