Chicken Pot Pie

On the menu tonight – Chicken Pot Pie! There aren’t many dishes more comforting than Chicken Pot Pie. I researched a lot of recipes and tried Ina Garten’s recipe. The only liberties I took with her recipe was the chicken and the way I cooked the veggies. Her recipe calls for chicken breast and I used chicken thighs. I roasted the carrots and onion with the chicken thighs. Otherwise, I stayed pretty true to her recipe and it was AWESOME.

In making this recipe, there is enough food to take half and freeze for ready to go meals at a later date. You can make one big pot pie, as I did, or you can make several smaller pies. The thick, creamy sauce is so rich and delicious. Every bite is like a big hug from your grandma. The next time it gets a little chilly outside, make this pot pie.

Chicken Pot Pie

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By Patrick Dulmage Serves: 8-10
Prep Time: 30 minutes Cooking Time: 55 minutes Total Time: 1 hour 30 minutes

Chicken Pot Pie


  • 3 whole chicken breasts (bone-in, skin-on) or 6 chicken thighs (bone-in, skin-on)
  • 3 tablespoons Olive oil
  • Kosher salt
  • black pepper
  • 5 cups chicken stock
  • 2 chicken bouillon cubes
  • 1 1/2 sticks of butter (12 tablespoons)
  • 2 cups chopped onions (yellow or Vidalia)
  • 3/4 cup all purpose flour
  • 1/4 cup heavy cream
  • 2 cups diced carrot (blanched for 2 minutes)
  • 1 10 oz pkg frozen peas
  • 1 1/2 cup frozen small whole onions
  • 1/2 cup minced parsley leaves
  • 1 pkg pie crust or home made



Pre-heat oven to 350 degrees.


Place the chicken, whole onions, and carrots on a baking sheet.


Rub with olive oil, then season with salt and pepper.


Roast the chicken and veggies for 35-40 minutes or until cooked.


Set aside until cool enough to handle, then remove from the bone. Discard the skin and bones.


Cut the chicken into large pieces.


In a small sauce pan, heat the chicken stock and dissolve the bouillon cubes in the stock.


In a large pot or Dutch oven, melt the butter and saute the diced onions over medium-low heat until translucent.


Add the flour and stir constantly for 2-3 minutes.


Add the chicken stock slowly, stirring constantly to avoid lumps.


Stir until thick.


Add about 1/2 teaspoon of pepper. Check the sauce to see if it needs salt. The stock and bouillon have a lot of salt, so check if it needs any more.


Add the chicken and the rest of your veggies, and mix well.


If you're making the pastry, now is the time to start that. If you are using a packaged pie dough you can start assembling the pie.


Pour the filling into the vessel(s) of choice, then cover with the pie dough.


Brush the top of the pie with an egg wash (1-2 scrambled eggs and a tablespoon or two of water) to give the dough that golden color.


Press the sides of the dough down around the edges of the vessel and cut a few slits in the top of the crust.


Sprinkle with sea salt or kosher salt and a few turns of freshly ground pepper.


Place on a baking sheet and bake for 1 hour at 375 degrees or until the top is golden brown.

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