Chicken Pot Pie

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Savory meat pies are delicious and easy to freeze. As this recipe suggests, store bought pie dough is a great time saver.

Time 1 hr
Servings 4 people
Difficulty Medium




  • 4 tbsp Butter
  • 1 lb Chicken, breast, skinless/boneless, cut into cubes
  • 1 cup Carrots, sliced
  • ½ cup Celery , sliced
  • 1 onion Yellow onion , chopped
  • 1 ½ tsp Salt
  • ½ tsp Garlic powder
  • ½ tsp Thyme, dried
  • ¼ tsp Black pepper, freshly ground
  • ¼ cup All-purpose flour
  • ½ cup Heavy cream
  • ½ cup Stock, chicken or vegetable
  • ½ cup Peas, frozen
  • 2 tbsp Parsley, preferably flat leaf, minced
  • Pie crust, unbaked, store bought


  • Preheat oven to 220°C / 425°F.
  • In a large skillet, heat butter over medium heat. Once melted, add chicken, carrots, celery, onion, salt, garlic powder, thyme and black pepper. Cook, stirring often, until chicken is cooked though, about 8 to 10 minutes.
  • Add all-purpose flour. Stir until no dry flour remains. Slowly stir in heavy cream, then the stock. Cook until bubbling and thick, stirring often, about 3 to 4 minutes.
  • Remove from heat. Stir in peas and parsley. Let cool for 15 to 30 minutes before filling the pie.
  • In a 23 cm / 9” pie plate, fit one pie crust. Spoon cooled filling into crust. Top with second pie crust. Seal edges of pie crust together. Cut 3 to 4 slits in the top crust to allow steam to escape. Place the pie plate on a baking sheet. Bake for 30 minutes.
  • Cool for 15 to 30 minutes. Slice and serve.


  • Alternatively, you can use frozen peas 
  • Pouring hot filling into the unbaked crust will make the crust soggy
  • You can make the filling up to 3 days ahead of time and store in refrigerator
  • The longer you allow the pie to cool before slicing, the thicker/less runny the filling will be