Chicken Pot Pie

Updated: Jan 8


2 chicken breasts (seasoned, pan seared and cubed)

1 yellow onion, diced

8 cloves garlic, minced

8 tablespoons butter, divided

1/4 cup all purpose flour

3 1/2 cups chicken stock

1 cup celery, diced

1 cup carrots, sliced

2 teaspoons celery salt

2 teaspoons white pepper

1 teaspoon cayenne pepper (or more to taste)

cajun seasoning, to taste

3 teaspoons fresh thyme leaves (or 1 teaspoon dried)

2 large russet potatoes, diced

1 cup frozen corn

1 cup frozen green beans

1 cup frozen peas

2 pie crusts


  1. Begin with cooking the chicken and prepping all of your veggies. In a large pot, melt 4 tablespoons of butter and sauté the onions on medium heat for 15-20 minutes until browned.

  2. Add in the garlic and sauté for another 3 minutes.

  3. Melt another 2 tablespoons of butter and add in the flour. Let this cook on medium heat for about 4-5 minutes (just long enough to cook out the taste of raw flour).

  4. Add in the chicken stock, celery, carrots, and seasonings. Bring this to a boil and let cook for 15 minutes; until the veggies are soft and it begins to thicken.

  5. Add in the potatoes and cooked chicken; let simmer until the potatoes are fork tender. Depending on how small you cut them, this may only take 10-15 minutes.

  6. Grease a 10 inch cast iron skillet or a casserole dish, and lay one of the pre- made pie crusts into the bottom. Ladle in the filling (SEE NOTES).

  7. Place the second pie crust on top, brush with the remaining 2 tablespoons of butter(melted) and bake for 15-20 minutes. If needed, turn the broiler on HI to brown it a little more.

  8. Let cool for about 20 minutes before serving.

NOTES: This recipe makes A LOT of filling. there will be leftovers; you can freeze for future use up to 3 months.

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