Chicken Pot Pie


My husband is a pot pie fan(atic)!

This was fantastic. Hubby thought it needed more black pepper – I disagree. 🤔

In my mind this was supposed to serve 8 but it served the 3 of us and then my boys split the last 1/4. 🤭 This rain is making us hungry! And my 2 workouts today probably contributed to my own hunger… So, I’ve adjusted the recipe to say this will serve 6 (ya know, those of you *normal* folk out there)!

We were so anxious to eat it that we didn’t let it cool quite long enough but it was set up nicely by the time the boys had their seconds. 😆

Chicken Pot Pie Recipe

  • 2 (9”) unbaked pie crusts
  • 2 large carrots, diced
  • 1 large egg
  • 2 cups chicken breast, cooked and cut into 1/2” cubes (see my Shredded Chicken recipe, cut up instead of shredded at end)
  • 2 cups fat free chicken stock
  • 1 cup nonfat milk
  • 1/2 cup celery, sliced
  • 1/2 cup frozen green peas
  • 1/3 cup butter
  • 1/3 cup wheat flour
  • 1/3 cup yellow onion, chopped
  • 2 Tbsp water
  • 3/4 tsp kosher salt
  • 1/2 tsp celery seed
  • 1/2 tsp dried thyme
  • 1/4 tsp ground black pepper
  1. Preheat oven to 375 F and add 1 9″ pie crust to 9″ round deep baking dish. Be sure you’ve first followed any defrosting instructions if using pre-prepped pie crusts.
  2. Heat a large skillet over medium heat on stovetop.
  3. Add 1/3 cup butter and diced 2 large carrots, then cover and sauté 4-5 mins, until beginning to soften.
  4. Add 1/2 cup sliced celery and 1/3 cup chopped yellow onion, then cover and sauté until onions are translucent (about 5 mins).
  5. Slowly add 1/3 cup wheat flour, constantly stirring until well-combined (about 1 min).
  6. Add 3/4 tsp kosher salt, 1/2 tsp celery seed, 1/2 tsp dried thyme, and 1/4 tsp ground black pepper and briefly stir in.
  7. Slowly pour in 2 cups fat free chicken stock and 1 cup nonfat milk while continually stirring.
  8. Simmer until thickened, stirring often to ensure a smooth roux (about 10 mins). If you don’t reduce it enough, you’ll end up with too much filling for your pie pan!
  9. Add 2 cups cooked chicken breast 1/2″ cubes and 1/2 cup frozen peas then mix well then remove from heat.
  10. Pour contents of skillet into baking dish.
  11. Top with second pie crust.
  12. Crimp top edges of second pie crust under upper edge of first pie crust – sealing the goodness in!
  13. Cut small slits in top of pie crust. You can see from my pic that I didn’t reduce my filling enough and cut too long of slits so my top split open the first time I made this – didn’t affect the taste, tho!!
  14. In a small bowl, beat 1 large egg.
  15. Add 2 Tbsp water.
  16. Using a pastry brush, brush edges and top of second pie crust with this egg wash.
  17. Bake 40 mins, on middle rack, until golden brown and bubbling.
  18. Remove from oven and allow to cool 15 mins before slicing/serving.
Nutrition Facts
Servings: 6
Amount per serving 
% Daily Value*
Total Fat 12.5g16%
Saturated Fat 5.1g25%
Cholesterol 112mg37%
Sodium 5286mg230%
Total Carbohydrate 26.4g10%
Dietary Fiber 6.8g24%
Total Sugars 4.1g 
Protein 23.3g 
Vitamin D 9mcg46%
Calcium 425mg33%
Iron 17mg92%
Potassium 511mg11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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Chicken Pot Pie
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