Chicken Pot Pie

Tender chicken, a creamy filling, hearty vegetables, and a buttery crust — comfort food at its finest.

May 7, 2020

Tender chicken, a creamy filling, hearty vegetables, and a buttery crust — comfort food at its finest.

What you'll need

Ingredients

Method

1
Preheat oven to 425°F.
2
Place potatoes and carrots in a large saucepan. Add water to cover and bring to a boil. Reduce heat, cover pan, and cook about 10 minutes until just tender, then drain.
3
In a large skillet over medium-high heat, melt butter. Add onion and celery, and cook until tender. Whisk in flour and seasoning, then add the milk and broth. Bring to a boil while stirring, cooking for about 2 minutes until thickened.
4
To the same skillet, add in chicken, peas, corn, and the cooked potatoes and carrots. Stir well, remove from heat, and set aside.
5
Unroll 1 of the pie crusts into a pie pan and trim the edges. Pour mixture over. Cover top with second pie crust; trim, seal, and flute edges. Cut several slits in the top for steam to release. Brush crust with egg wash.
6
Bake 30-40 minutes until the crust is golden brown. Let cool 15 minutes before cutting.

From farm to your kitchen

Premium chicken from trusted farms — shipped overnight, frozen at peak freshness.

More recipes

See all →

Sheet-pan chicken thighs roasted with potatoes, lemon, garlic, kalamata olives and Mediterranean herbs.

Cheesy buffalo chicken dip stuffed in jalapenos and wrapped in bacon, made fast in an instant pot and air fryer.

A crisp, golden coating over juicy chicken breasts — schnitzel without the deep fryer, ready in under an hour.

Technique

Browse more in: chicken chicken breast chicken thighs