Easy Chicken Pot Pie

Ingredients

• 3 tbsp Unsalted Butter (melted)
• 1 medium Yellow Onion (diced)
• 1 sheet Pre‑Made Pie Crust (store‑bought, thawed if frozen)
• 2 stalks Celery Stalks (diced)
• 1 medium Carrot (diced)
• 2 cloves Garlic Cloves (minced)
• 3 tbsp All‑Purpose Flour (for thickening)
• 1 cup Chicken Stock (low‑sodium)
• ½ cup Heavy Cream (full‑fat)
• ½ tsp Salt
• ¼ tsp Black Pepper
• 1 tsp Hot Sauce (optional, adjust to taste)
• 1 tsp Worcestershire Sauce
• 2 cups Shredded Cooked Chicken (rotisserie or boiled and shredded)
• ½ cup Frozen Peas (thawed)
• 1 large Egg (beaten for egg wash)

Instructions

1. Sauté Onion

   Melt the butter in the iron skillet over medium heat, add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.

   Time: PT5M

2. Add Celery, Carrot, and Garlic

   Add the diced celery, carrot, and minced garlic to the skillet and continue sautéing for 3 minutes until the vegetables begin to soften.

   Time: PT3M

3. Create Roux

   Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, forming a light roux.

   Time: PT2M

4. Add Chicken Stock

   Gradually whisk in the chicken stock, stirring until the mixture is smooth and begins to thicken.

   Time: PT2M

5. Season the Sauce

   Stir in the heavy cream, salt, pepper, hot sauce, and Worcestershire sauce. Cook for another 2 minutes, allowing the sauce to become glossy.

   Time: PT2M

6. Add Chicken and Peas

   Fold in the shredded chicken and thawed peas, heating through for 2 minutes.

   Time: PT2M

7. Assemble Pie

   Transfer the filling into the 9‑inch pie dish, place the pre‑made crust on top, seal the edges using a fork or your fingers, and brush the crust with the beaten egg wash.

   Time: PT5M

8. Bake

   Bake in a pre‑heated oven at 375°F for 20‑25 minutes, or until the crust is golden brown and the filling is bubbling.

   Time: PT25M

   Temperature: 375°F

9. Rest and Serve

   Remove the pie from the oven and let it rest for 5 minutes before slicing and serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

3g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Olive Oil
• Instead of Yellow Onion: Shallot
• Instead of Pre‑Made Pie Crust: Homemade crust, Puff pastry
• Instead of Celery Stalks: Fennel
• Instead of Carrot: Parsnip
• Instead of Garlic Cloves: Garlic powder (½ tsp)
• Instead of All‑Purpose Flour: Cornstarch (2 tbsp)
• Instead of Chicken Stock: Vegetable stock
• Instead of Heavy Cream: Half‑and‑half plus butter
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Hot Sauce: Cayenne pepper (¼ tsp)
• Instead of Worcestershire Sauce: Soy sauce
• Instead of Shredded Cooked Chicken: Diced cooked chicken
• Instead of Frozen Peas: Fresh peas
• Instead of Egg: Milk wash

Equipment Needed

• Iron Skillet
• Cookie Cutters (optional)
• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• 9‑inch Pie Dish
• Pastry Brush
• Oven Mitts

Critical Steps — Do Not Skip

• Sauté onion until translucent
• Cook flour to form a roux
• Bake until crust is golden brown

Chef Tips from the Video

• Use rotisserie chicken for extra flavor and tenderness
• Add a pinch of dried thyme or rosemary for an herbaceous note
• For a richer crust, brush with melted butter instead of egg wash.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Wrap tightly in foil and freeze for up to 2 months

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the filling a day ahead and refrigerate; reheat before assembling the pie
• If making ahead, pre‑bake the crust for 10 minutes to prevent sogginess

Frequently Asked Questions