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A gold serving spoon resting in a chicken pot pie

Chicken Pot Pie

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  • Author: Jenni
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Mains
  • Method: Stovetop, Oven
  • Cuisine: American


This Chicken Pot Pie recipe delivers comfort and flavor in every bite. This cozy homemade classic features a golden, flaky crust and a rich, creamy filling of tender rotisserie chicken, crisp carrots, hearty celery, sweet peas, and a generous measure of herbs. This easy meat pie is an ideal choice for a warm and cozy dinner, especially during the chilly days of fall and winter.


  • 21 g (3 tbsp) unsalted butter
  • 1 tbsp olive oil*
  • 1 clove garlic, minced*
  • 150 g (1 cup) carrots, diced if large or sliced if thin
  • 120 g (1 cup) celery, chopped
  • 80 g (1 cup) green onions, chopped**
  • 40 g (⅓ cup loosely packed or 4 tbsp firmly packed) all-purpose flour
  • 8 oz (1 cup) heavy cream
  • 16 oz (2 cups) chicken broth
  • 15 g (1 tbsp) Dijon mustard
  • 134 g (1 cup) frozen peas
  • 2 tbsp fresh Italian parsley (or 2 tsp dried)
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • ¾ tsp dried rosemary (or 2 ¼ tsp fresh)
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ tsp red pepper flakes
  • 400 g (3 cups or 14 oz) rotisserie chicken, shredded
  • 1 unbaked pie crust
  • 1 egg, beaten


Prepare the Filling:

  1. Sauté the Vegetables: In a large skillet over medium-high heat melt butter and olive oil. Once glistening, add garlic (if using) and saute for 1 minute. Add carrots, celery, green onions, and saute until the vegetables are slightly softened.
  2. Create the Creamy Base: Sprinkle all-purpose flour over the sautéed vegetables to create a roux. Stir and cook until the flour is fully hydrated and a thick paste forms, about 2 minutes. Gradually add the heavy cream. Once it has fully incorporated, add the chicken broth and Dijon mustard. Stir continuously until the mixture thickens and becomes a velvety sauce.
  3. Incorporating Remaining Flavorful Ingredients: Add frozen peas, parsley, thyme, rosemary, red pepper flakes, kosher salt, and black pepper. Cook until vegetables are tender, then fold in the shredded chicken. Taste for salt and adjust if needed.


  1. Transfer the Filling: Carefully transfer the creamy chicken and vegetable filling into a generously sized, deep pie dish.
  2. Top with Pie Crust: Place the pie crust on top of the pie filling. Fold any excess dough that hangs over the edge of the pie dish underneath itself to provide a thick and sturdy edge. Then crimp the pie crust edge if desired.
  3. Add an Egg Wash: Using a basting brush, gently brush a whipped egg evenly over the top of the pie crust.
  4. Add a Vent: With a sharp knife, carefully cut an X-shaped slit in the top for ventilation.
  5. Avoid an Oven Mess: Place the pie dish on a baking tray that is larger than the pie dish. This will help catch any potential filling that might overflow during baking.

Baking and Serving:

  1. Bake the Chicken Pot Pie at 425 degrees Fahrenheit (220 degrees Celcius) in a conventional oven for 25-30 minutes or until the crust is golden brown and the creamy filling is bubbling.
  2. Allow the Chicken Pot Pie to rest for a few minutes before slicing and serving warm in a bowl. Enjoy your cozy, homemade meal!


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

* The olive oil and garlic can be substituted for garlic-infused olive oil if needed.

** You can swap the green onions for a small, finely diced yellow onion if you prefer. Allow the yellow onion to saute until translucent when cooking.


  • Serving Size: 1 portion
  • Calories: 358
  • Sugar: 2 g
  • Sodium: 614 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Carbohydrates: 23 g
  • Fiber: 2 g
  • Protein: 12 g
  • Cholesterol: 93 mg