Old Fashion Chicken Pot Pie
Prep time
Cook time
Total time
This chicken pot pie recipe takes a little while to prepare, but it's so worth it! This is perfect comfort food that you can make ahead and reheat later. Your taste buds will thank you!
Recipe type: Main
Cuisine: American
Serves: 8 to 10 servings
  • 1 medium onion, diced
  • 3 Tbsp unsalted butter
  • 2½ cups peeled potatoes, chopped in small cubes
  • 1 cup peeled carrots, chopped
  • ½ cup celery, diced
  • 3½ cups chicken stock
  • 1 cup frozen peas
  • 4 cups chopped roasted chicken, bones and skin removed, and chopped into large pieces (about 1 medium whole chicken)
  • 1 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup half & half (10%) cream
  • 1½ salt
  • ¾ tsp freshly ground black pepper
  • ½ tsp thyme
  • ½ tsp ground sage
  • 2 pie crusts refrigerated (try ours, use your favourite recipe, or buy from the store)
  • 1 large egg, beaten
  1. In a large pot, heat 3 Tbsp unsalted butter on medium high.
  2. Add onions and saute until translucent.
  3. Add the chicken stock.
  4. Add the salt, pepper, thyme and sage.
  5. Add the potatoes, carrots and celery and stir.
  6. Bring to a boil on medium high.
  7. As soon as the chicken stock comes to a boil, reduce to medium, cover and simmer for 10 minutes.
  8. Take the pan off the stove and set aside.
  9. In a medium pan, heat 1 cup unsalted butter on medium.
  10. Once the butter is melted, spinkle the flour over the melted butter and stir for 5 minutes. It should create a liquid paste. This is a roux and it should smell nutty and have a light beije colour after the 5 minutes. Note, cooking it less will add a raw flour taste to your food.
  11. Add the roux (flour mixture) to the chicken broth mixture.
  12. Add the chopped chicken, frozen peas and cream, and stir everything until well combined.
  13. Let cool for about 30 minutes.
  14. Preheat the oven to 350 ºF
  15. Place the first rolled out crust inside a large pie dish and stretch to the sides and over the edge with about an inch of overlap. You can cut away excess dough.
  16. Poke tiny wholes in the crust with a fork, to help the crust bake nicely.
  17. Pour the chicken mixture onto the pie crust, leaving the mixture a little higher in the middle.
  18. Place the second rolled out pie curst over the chicken and over the edges.
  19. Cut away excess dough and then fold the edges of the dough (top and bottom crusts) underneath to seal the edges. Feel free to flute the edges if you prefer. We kept our simple.
  20. Using a sharp knife, cut some slits into the top pie crust. This will let the steam out during the baking process.
  21. Brush the beaten egg over the pie crust until fully coated. This will create a nice golden colour when baked.
  22. Place the pie dish in the hot oven on the middle rack.
  23. Place a baking pan on the next rack below to catch any drippings that may fall from the pie dish.
  24. Bake for 50 minutes or until the top pie crust forms a beautiful golden colour.
  25. Remove from the oven and let cool for 15 minutes before serving.
  26. Enjoy this meal with a nice salad or fries.
Recipe by Photos & Food at https://www.photosandfood.ca/2016/06/19/old-fashion-chicken-pot-pie/