Homestyle Chicken Pot Pie Recipe

Name: Homestyle Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FILLING; 3 tablespoons light olive oil; 2 tablespoons unsalted butter; 2/3 cup peeled diced potato (to 1/2-inch dice); 2/3 cup sliced baby carrots (to 1/2-inch thick); 2/3 cup sliced celery (to 1/2-inch thick); 1/2 cup sliced fresh mushrooms (to 1/4-inch thick); 1/2 cup frozen petite whole onion (pearl onions); 2 tablespoons fresh chives, thinly snipped; 1 tablespoon minced fresh flat-leaf parsley; 1/2 teaspoon ground sage; 1/2 teaspoon ground leaf thyme; 1/4 teaspoon crushed dried rosemary; 1 small bay leaf (removed); 1 small minced fresh garlic clove; 5 tablespoons all-purpose flour; 2 1/2 cups chicken stock; 1/4 cup frozen peas (frozen peas and corn okay); 1/4 cup heavy cream; 1/2 teaspoon sweet paprika; 1/2 teaspoon Worcestershire sauce; 1/8 teaspoon ground turmeric; 1 pinch ground nutmeg; celery salt, to taste; fresh ground black pepper, to taste; 2 cups boneless skinless rotisserie chicken, cut into 1-inch cubes; CRUST (I PREPARE A BUTTER CRUST RECIPE BUT THIS IS EASIER); 14 -15 ounces refrigerated roll-out pie dough; GLAZE; 1 beaten egg

Servings: persons

FILLING
3 tablespoons light olive oil
2 tablespoons unsalted butter
2/3 cup peeled diced potato (to 1/2-inch dice)
2/3 cup sliced baby carrots (to 1/2-inch thick)
2/3 cup sliced celery (to 1/2-inch thick)
1/2 cup sliced fresh mushrooms (to 1/4-inch thick)
1/2 cup frozen petite whole onion (pearl onions)
2 tablespoons fresh chives, thinly snipped
1 tablespoon minced fresh flat-leaf parsley
1/2 teaspoon ground sage
1/2 teaspoon ground leaf thyme
1/4 teaspoon crushed dried rosemary
1 small bay leaf (removed)
1 small minced fresh garlic clove
5 tablespoons all-purpose flour
2 1/2 cups chicken stock
1/4 cup frozen peas (frozen peas and corn okay)
1/4 cup heavy cream
1/2 teaspoon sweet paprika
1/2 teaspoon Worcestershire sauce
1/8 teaspoon ground turmeric
1 pinch ground nutmeg
celery salt, to taste
fresh ground black pepper, to taste
2 cups boneless skinless rotisserie chicken, cut into 1-inch cubes
CRUST (I PREPARE A BUTTER CRUST RECIPE BUT THIS IS EASIER)
14 -15 ounces refrigerated roll-out pie dough
GLAZE
1 beaten egg
1 1/2 tablespoons water

1
PREHEAT OVEN: Place oven rack to lower 1/3. Set oven to 425u00b0F.
2
PREPARE BOTTOM CRUST: Using roll-out refrigerated pie crust, unroll crust into lightly greased 9-inch to 10-inch deep-dish pie plate. Place pie plate with crust into the freezer to temper until ready to fill.
3
PREPARE FILLING: Heat olive oil and butter in a large saucepan over medium heat. Add the potatoes, carrots, celery, mushrooms, frozen pearl onions, chives, parsley, sage, thyme, fresh ground black pepper, rosemary, bay leaf, and garlic. Cover, then saute, stirring every 3 minutes until vegetables are just firm-tender (do not overcook).
4
THICKEN: Sprinkle 5 tablespoons flour over saute mixture, then stir. Add the chicken stock, frozen peas, heavy cream, paprika, Worcestershire sauce, black pepper, turmeric, and nutmeg. Bring to a boil then reduce heat to medium-low. Remove bay leaf. Season fresh ground black pepper and 1 pinch celery salt (or to taste).
5
ADD CHICKEN: Fold in 2 cups boneless, skinless chunked rotisserie chicken.
6
FILL SHELL: Pour the prepared filling into frozen bottom shell. Place top crust dough over pie. Pinch and flute edges of upper crust to adjoin with bottom crust.
7
PREPARE GLAZE: In small bowl with one beaten egg, add 1 1/2 tablespoons water and whisk. Brush top crust and edges of pie lightly and evenly with mixture. Cut slits around top center for steam to escape.
8
BAKE pie at 425u00b0 about 30 minutes on lower rack, or until evenly golden brown.
9
COOL and set for at least 20 minutes before cutting and serving.
10
SLICE, serve and enjoy!

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: FILLING, 3 tablespoons light olive oil, 2 tablespoons unsalted butter, 2/3 cup peeled diced potato (to 1/2-inch dice), and more.

Yes, Homestyle Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Homestyle Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions