Chicken Pot Pie

Even though it hasn't actually cooled down in Birmingham, it rained yesterday... so that calls for comfort food! I love making things that remind me of my childhood. Chicken Pot Pie is definitely on the list. If you are looking for a good weeknight dinner I have made this Chicken Pot Pie easy and delicious. 

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

I bought pre-made crust to save time, but here is a link for a great crust if you would like to make it homemade.


1 large egg, beaten with a tablespoon of milk (for the egg wash)

1/2 cup unsalted butter

1/2 cup diced onion

1-2 cup carrots, sliced (I used baby carrots, do more if you like them!)

3 celery stalks, sliced and chopped

2 cloves garlic, minced

1/2 cup all-purpose flour

1 tablespoon minced parsley

1 teaspoon garlic salt

1 teaspoon black pepper

1 can of chicken broth (low sodium)

1/2 cup heavy cream

3 cups shredded chicken (I bought a rotisserie for time’s sake)




1. Preheat oven to 400 degrees. In your large pot add butter. Once butter starts to melt, add garlic, onion, carrots and celery. Cook until they have softened some. Then you will add your flour, stirring until the veggies are fully coated.

2. Next, you will add the cream. Whisk cream until it is combined with flour and veggies. Slowly add broth, until sauce is smooth. Bring to a boil, then let it simmer until thickened. Once combined, you will add your peas, garlic salt, pepper, chicken, and parsley.

3. Place first dough over dish and fold over sides. Next, you will place your filling in the pie dish over the dough. Then place the second dough over the top. Fold the dough over the first dough layer and crimp the edges as you go. Cut vents in dough. Mix egg and milk, then brush crust with egg wash mixture. 

4. Bake until crust is golden brown and filling bubbles. It takes about 35 minutes. Cool and then serve!