Chicken Pot Pie

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x



  • 2 Pie Crust (enough for 2, 9″ pies)
  • 2 cups chicken stock
  • 1 cup milk
  • 2 cups cooked and diced chicken
  • 1 14oz can of corn (or 1 cup frozen/fresh corn)
  • 1 cup diced carrots
  • 1 tbsp parsley
  • 1 1/2 tsp salt (or more to liking)
  • 1 tsp pepper
  • 1/2 cup finely diced onions
  • 1/2 cup butter
  • 1/4 cup all purpose flour
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1 egg for egg wash (with a splash of milk)


  1. Chill pie crust. Have chicken cooked, cooled and ready for the pot pie.
  2. Preheat oven to 425 degrees.
  3. In a large pot, melt butter and add diced onions. Cook onions on medium/low heat for a few minutes. Add flour and whisk and continue to simmer on low for a few more minutes.
  4. Add chicken stock, milk, chicken, and vegetables bring to a boil, then reduce heat to a simmer. You want to cook until carrots are soft.
  5. Continue to stir and add salt, pepper, and seasonings to taste. Once carrots are soft and the mixture is to your liking, turn off heat.
  6. On a floured surface, roll out pie crust. Place one pie crust on a clean pie pan leaving enough on edges to fold in with the top layer. Add chicken pot pie mixture to pie crust in pan. 
  7. Add the top layer of crust dough. Connect the sides by pinches the top and bottom layers together and then fold together and form the sides anyway you want.
  8. Crack an egg in a small cup or bowl, add a splash of milk and whisk. Spread this over the top of the crust. Using a knife, slice a few air holes in the top of the pie dough.
  9. You want to cook this at 425 for about 25-30 minutes or until top is golden brown and the mixture is bubbly.
  10. I usually place a pan larger than the pie pan underneath the pan to catch any drippings that may drip out.
  11. Once the pot pie is done and is a nice golden brown, take out of the oven and let cool for a few minutes. Cut into slices and enjoy!