Chicken Pot Pie

Chicken Pot Pie

*You can substitute turkey for chicken.

**You can make your own crust or use a store bought crust. I really prefer puff pastry.


  • ½ large onion finely diced
  • 1 large russet potato medium diced
  • 1 stalk of celery- sliced
  • 1 large carrot – diced
  • 2 cups of diced cooked chicken*
  • 12 oz. package of peas and carrots
  • 1 beaten egg plus 1 Tablespoon water (egg wash)
  • 3 tablespoons of butter and 3 tablespoons of olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon ground nutmeg
  • 1 tablespoon of Herbes De Provence
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 11/2-2 cups chicken broth
  • 1 pint heavy cream
  • 1 pie crust**


In a large pot, melt 3 tablespoons butter and 3 tablespoons olive oil. Cook onions, celery and potato until soft.

Remove vegetables from pan. Melt 4 tablespoons butter in pan; gradually stir in 4 tablespoons of flour to make a roux. Add chicken broth, stir until thickened and add chicken, peas, carrots and seasonings. Stir in heavy cream. Heat thru. Top with crust. Brush crust with egg wash and cut slits in the top for venting. Bake at 350* for 45-60 minutes or until crust is golden brown.



Prep Time

Cooking Time

45-60 minutes