Mmmmmm… Chicken Pot Pie. Need I say more? If you don’t love Chicken Pot Pie then we can’t be friends. Well, okay, we can. But you probably haven’t had the right Chicken Pot Pie. Please promise me you’ll try this. It’s REALLY good.

I distinctly remember the first time I made this. Rudy and I were dating. Long distance. Like looooooooooooong distance. Like 900 miles long. During one of my visits to Jacksonville, I decided to further wow him with my culinary skills and make Chicken Pot Pie even though I had only ever made it fresh out of the freezer before. How hard could it be? Turns out, not hard at all.

Chicken Pot Pie

So, did I wow him or not? Well, we’re married now if that answers your question.

Ingredients
  • olive oil
  • 1 medium yellow onion
  • 4 stalks celery
  • 3 carrots
  • 1 russet potato
  • salt and pepper
  • 3 cans cream of chicken soup
  • 1 soup can full of chicken broth
  • 1 rotisserie chicken
  • 8 oz. frozen peas
  • 2 refrigerated pie crusts
  • 1 egg

Note: I have always thought the crust is what makes or breaks a Chicken Pot Pie. I’ve used the frozen version in the past and they seem a bit… greasy I guess? I think it may have something to do with the fact that they were frozen. More recently I’ve used the refrigerated ones and they were flaky and light.

This recipe makes two 9-inch pies. I hope you love it! Comment below and let me know how it turned out for you.

Chicken Pot Pie
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Easy Chicken Pot Pie

Course Main Course
Cuisine American

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 4 stalks celery chopped
  • 3 carrots chopped
  • 1 russet potato peeled and cubed
  • salt and pepper
  • 3 cans cream of chicken soup
  • 1 soup can full chicken broth
  • 1 rotisserie chicken meat pulled off, skin and bones discarded
  • 8 ounces frozen peas
  • 2 refrigerated pie crusts
  • 1 egg beaten

Instructions

  1. Preheat oven to 425ºF.

  2. Heat the oil in a saucepan on medium heat.

  3. Add the onion, celery, carrots, potato, salt and pepper and stir.

  4. Let veggies cook until the carrots and potatoes are tender, about 7 minutes.

  5. Add the soup and chicken broth and let the mixture get thick and bubbly, about 5 minutes.

  6. Fold in the chicken and peas and transfer the mixture to two 9-inch pie plates.

  7. Cover with pie crust and tuck the sides around the pan.

  8. Brush with the egg wash.

  9. Bake for 22-27 minutes.

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