Creamy Chicken Pot Pie





The weekend has seemed to fly by. Doesn’t it always when you have an event looming in the distance?

It is hard to believe that my baby boy will be ONE on Friday. Thinking back one year ago this time, I was filled with nerves as I began to remember the impending doom that is childbirth. This year I’m wishing I was back to last year because I don’t want to admit that Henry-baby is a full 365 days old. This week will be filled with cooking and baking, getting ready for his big party. I love the process of planning, but often my mind goes wild with ideas and things I really think I should do… Only to leave myself panicking the week before! Someone needs to come whack me over the head with a piƱata and remind me I’m not planning a party for the Queen!

So what is for dinner when you are too busy to make it? I grew up on pasta and chicken pot pies. I would easily say these are my go-tos when I just don’t have time. I am slowly learning to double my freezable recipes when preparing dinner for times like these when you don’t have time (or, quite honestly, don’t feel like) making dinner. Lets be honest, lately I haven’t felt like making dinner. It is too stinking hot to eat, let alone stand in front of a hot stove stirring and whipping and salting. Luckily I have a few chicken pot pies saved up in the freezer, ready to slide into the oven at a moments notice. 

makes one deep dish pie


2 refrigerated pie crusts

1 cup peeled and diced potatoes

3/4 cup sliced carrots

1/2 cup butter

2/3 cup onion

1/2 cup flour

1 1/4 tsp. salt

1/2 tsp. ground pepper

1/4 tsp. dried thyme

1/4 tsp. poultry seasoning

1 1/2 cup chicken broth

1 cup milk

3 cups cooked chicken, sliced into 1/4″ pieces

1 cup peas


creamy chicken filling:
Roll out one pie crust on a lightly floured surface. Fit into a deep dish pie plate and place in the refrigerator.

Place potatoes and carrots into a small saucepan filled with water. Bring to boil for 5-8 minutes or until softened. Drain and set aside.

Melt butter in a large saute pan. Add onions and saute for 2 to 3 minutes. Add salt, pepper, thyme, and poultry seasoning. Stir and then sprinkle flour on top. Cook for 1 minute, stirring to evenly cook the flour.

Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper as desired.

Stir in chicken and peas. Turn heat off.

Preheat oven to 425 degrees.

Retrieve the deep dish pie plate from the refrigerator and pour the filling into the crust. Gently roll out the top crust and place on top of the filling. Press the two pie crusts together, crimp and trim express.

Brush egg wash on top of the pot pie and use a knife to cut slits to allow steam to release. Place on baking sheet and bake for 30 minutes in the oven.

**NOTE: if you plan the make ahead and freeze like I do, allow the filling to fully cool before placing it in the crust. Once cooled, assemble and wrap in Saran wrap. Place immediately in the freezer. Bake from frozen when ready to use. It make take up to 1 hour to fully bake.

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