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chicken pot pie

Chicken Pot Pie

  • Author: kate jones


This homemade chicken pot pie is comfort food at its finest!


2 unbaked pie crusts (or double the pie crust recipe here)
1 pound leftover roasted fauxtisserie chicken, chopped into bite-sized pieces
1 12-16-ounce bag of peas and carrots or mixed vegetables, thawed
1 onion, minced
2-3 cloves garlic
1-2 tablespoons butter
5 medium-small red potatoes (about 1 pound), diced
2 cans cream of chicken soup (or one recipe of homemade cream of chicken soup)
1/2 teaspoon kosher salt (more or less, to taste)
1/4 teaspoon poultry seasoning
Ground black pepper to taste


Preheat oven to 400 F. Bring a large pot of salted water to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about butter in a medium skillet. When the butter is bubbly, saute the onion until it’s translucent and the garlic is fragrant. Set aside.

In a medium mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, garlic, potatoes, salt, poultry season, and pepper. Adjust seasonings to taste.
Place one pie crust on the bottom of a pie plate, transfer the filling to the pie plate, and then top with the other pie crust. Seal and crimp the edges and then cut a few vent holes on top. If desired, brush a beaten egg mixed with 1 tablespoon of water over the crust.

Place pie plate on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.


These can be made in individual pie dishes or ramekins–divide the filling mixture evenly among the ramekins and then top with pie crust, cut vent holes, and brush with egg mixture. The baking time is exactly the same.