Casserole/ Chicken

Classic Chicken Pot Pie

On the menu tonight, Chicken Pot Pie!

This is, hands down, my best version of Chicken Pot Pie. Many versions I’ve see and eaten use only chicken breast. My version uses a combination of chicken breast and thighs. I also took a big shortcut by using rotisserie chicken. As soon as I got it home, I took the chicken off the bone and then cubed it. I took another shortcut with the crust, I used the prepared version in the refrigerator aisle. Taking these two shortcuts makes the dish come together MUCH quicker. Quicker means you are more likely to make it.

There are quite a few spices, not too much though, in this version and I think they are what makes it so darn tasty. I hope the next time you are trying to figure out what to make for dinner, that you try this version of Chicken Pot Pie.

Classic Chicken Pot Pie

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By Patrick Dulmage Serves: 12
Prep Time: 20 minutes Cooking Time: 25-30 minutes Total Time: 50 minutes

Classic Chicken Pot Pie


  • 1 lb cooked chicken, breast and thighs (rotisserie chicken is perfect)
  • 1 cup diced Vidalia onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1/2 stick butter (I used salted butter)
  • 2 cloves garlic, crushed
  • 1 cup chicken broth
  • 1 - 1 1/2 cups half-and-half
  • 1/2 teaspoon Kosher salt
  • 1 tsp sage
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp grounds allspice
  • 1/8 tsp ground nutmeg
  • 1/4 tsp dry mustard
  • 1/4 tsp cayenne pepper
  • 1/4-1/2 cup peas (optional)
  • Store-bought pie crust
  • 1 egg beaten, and 2-3 Tbsp water



Pre-heat the oven to 425 degrees


Pre-heat pot over medium high heat


Add the butter, onion, celery, and carrot to a heavy pot and cook until soft - about 5 minutes


Add the garlic, cook an additional 2 minutes


Stir in the flour and cook until it thickens


Reduce the heat to low, add the broth, half-and-half, the spices - cook until thickened (if it gets too thick, add some chicken broth), cut the heat


Add the chicken and the peas (if using them), stir to combine


Add the mixture to the baking dish. Pie tin, 9x9 baking dish, or ramekins - your choice


Roll out the pie crust, top the mixture, and trim the crust to fit


Brush the crust with the egg wash and bake for 25-30 minutes or until pie crust is golden brown


When done, remove from the oven and let rest about 5 minutes before serving


Puff pastry would be fantastic instead of pie crust

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