Chicken Pot Pie

By • November 17, 2010 7 Comments

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Author Notes: Living with two roommates in rural Tennessee, I became the default cook in our home. All three of us were big comfort food-a-holics, but we parted ways on chicken pot pie: it's not my favorite, it's THEIR favorite, and I just didn't feel like messing around with it. They wore me down, though, and this is what came of it. I use storebought pie crusts (no shame here), and I like to use small cutters to make the top crust purty. campagnes


Serves 8

  • 4 large skin-on, bone-in chicken breasts
  • 3 tablespoons butter
  • 2/3 cup onion, finely chopped
  • 1 large stalk celery, finely chopped
  • 3 tablespoons flour
  • 2 1/2 cups chicken stock
  • 1/2 cup milk
  • 1/2 teaspoon herbes de provence
  • 1/8 teaspoon cayenne pepper, optional
  • 1 bay leaf
  • 3/4 teaspoon kosher salt
  • Fresh black pepper to taste
  • 1 pound frozen pea/carrot mix
  • Egg wash (1 egg whisked with 1 tbsp. water)
  1. Sprinkle chicken with salt and pepper. Bake at 350 degrees for about 30 minutes or until juices run clear; allow to cool, then discard skin and bones, chop meat, and set aside.
  2. Line a large, deep casserole dish (not a pie plate) with a pie crust; set aside.
  3. Melt the butter over medium heat. Add the onion and celery and sweat them gently for about 5 minutes. Add the flour and cook, stirring constantly, for 1-2 minutes.
  4. Whisk in the broth all at once. Add the milk, seasonings, and bay leaf, then increase heat to medium high and bring to a boil, stirring constantly. Cook and stir constantly for about 6-8 minutes, or until mixture is thickened. Remove from heat, and discard bay leaf.
  5. Stir in the vegetables and chicken. Add salt and pepper to taste.
  6. Smooth chicken mixture into pie crust; top with another crust. If using an intact top crust, cut 3-4 slits in the top. Brush with egg wash.
  7. Bake at 425 degrees for 45 minutes. Let stand for about 10 minutes before serving.

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