Go Back

Classic Chicken Pot Pie

Servings 6


  • 5 cups chicken stock preferably homemade
  • 1 stick unsalted butter
  • 2 cups yellow onions chopped
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 teaspoons salt
  • 1 teaspoon ground pepper
  • 1/2 teaspoon cayenne pepper optional
  • 3 cloves of garlic minced
  • 3 cups cubed chicken
  • 2 cups medium-diced carrots blanched for 2 minutes
  • 2 cups diced celery
  • 1 10- ounce package frozen peas
  • 1 cup frozen small whole onions
  • 1/2 cup minced fresh parsley leaves
  • 2 pie crusts
  • 1 egg


  1. preheat oven to 375 degrees F
  2. In a small saucepan, heat the chicken stock until warm.
  3. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 minutes or until translucent.
  4. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
  5. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
  6. Add 2 teaspoons salt, 1 teaspoon pepper, ½ teaspoon cayenne pepper, garlic and heavy cream. Stir until combined.
  7. Add the cubed chicken, carrots, peas, onions and parsley. Mix well until heated through.
  8. Remove from heat and divide equally among 4-6 oven proof bowls.
  9. Roll out pie crust and cut ½ inch larger diameter than the diameter of your bowl.
  10. In a small bowl, add the egg and a splash of water and whisk with a fork until blended.
  11. Place the dough circles over the filled bowls. Crimp the dough to fold over the side, pressing it to make it stick. *You can add egg wash to the edges of the dough to help adhere it to the bowl. Brush the top of the dough with egg wash and make 3 slits in the top to vent.
  12. Bake for 35-40 minutes - or until top is golden brown and the chicken mixture is hot and bubbly.

Recipe Notes

Recipe courtesy of Old World Garden Farms