Chicken Pot Pie

Recipe adapted from Love Welcome Serve.


  • 1 Rotisserie chicken, shredded or chunked
  • 1 1/2 c. warm chicken stock
  • 1 c. heavy cream, plus more for brushing crust
  • Olive oil
  • 1 1/2 c. carrots, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 10-12 oz. frozen green beans
  • 10-12 oz. frozen peas
  • 1/4 c. flour, heaping
  • 1 14.5 oz. can of whole new potatoes, drained and quartered
  • 2 tsp. fresh thyme, minced
  • Black pepper, to taste
  • Salt, to taste
  • 2 TBSP butter, cut into little bits
  • 1/3 c. freshly grated Parmesan cheese
  • 1 pie dough, homemade or store bought


  1. Preheat oven to 400F.
  2. Combine stock and heavy cream.
  3. In an oven ready skillet, heat olive oil over medium heat; then add the carrots and onion and saute until just starting to soften; then add the garlic and stir until fragrant.
  4. Stir in the frozen green beans and peas and then shake the flour over all the vegetable and stir to coat.
  5. Slowly stir in the stock/cream mixture and reduce the heat to low. Allow the mixture to simmer a little to thicken.
  6. Add the potatoes, thyme, and chicken. Taste and season with salt and pepper. The sauce should be well salted.
  7. Add the little bits of butter to top of the mixture; then add the Parmesan cheese and top with the pie crust. Crimp crust if desired, and then add several slits on top to allow the steam to vent. Then brush the crust with some cream.
  8. Bake for 20-25 minutes, or until the crust is golden brown and the mixture is thick and bubbling.

Chicken Pot Pie:

Leave a Reply