Ingredients

3 boneless skinless chicken breasts (cooked and shredded)

1 cup yellow onion, chopped

1 cup carrots, peeled and chopped small

3/4 cup celery, chopped small

1/2 cup (1 stick) butter

2 tablespoons vegetable or canola oil

1/2 cup all-purpose flour

3 cups chicken broth

3/4 cup heavy whipping cream

1 small bag frozen peas (10 to 12 ounces)

1 small bag frozen corn (10 to 12 ounces)

1 small bag frozen pearl onions (optional)

1 tablespoon fresh rosemary, chopped finely

1 tablespoon fresh parsley, chopped finely

Salt and black pepper to taste

Pie crust for double crust (homemade or store-bought)

1 egg (for egg wash, optional)

Instructions

Step 1: Preheat the oven to 375 degrees F. Line a half sheet pan with parchment paper and set aside.

Step 2: In a large skillet over medium heat, heat the oil and butter until melted. Add the chopped onions, carrots, and celery. Stir occasionally and cook until softened, about 4 to 5 minutes.

Step 3: Sprinkle the flour over the cooked vegetables. Stir to combine and cook for 1-2 minutes, stirring continuously to avoid lumps.

Step 4: Gradually add the chicken broth and heavy cream, stirring frequently until the mixture thickens. Remove from heat.

Step 5: Stir in the frozen peas, corn, and pearl onions if using. Season with salt and black pepper to taste. Add the chopped rosemary and parsley. If the filling is too thick, add a bit more chicken broth until desired consistency is reached.

Step 6: Add the shredded cooked chicken to the filling and stir well to combine all ingredients.

Step 7: On a lightly floured surface, roll out one pie crust into a circle and place it into a greased 10-12 inch cast iron skillet or glass pie plate.

Step 8: Spoon the chicken filling evenly into the prepared pie crust.

Step 9: Roll out the second pie crust and place it over the filling. Gently roll under the edges and press to seal. Cut several vents into the top crust with a sharp knife to allow steam to escape.

Step 10: Optional: Beat one egg and brush it over the top crust for a golden finish.

Step 11: Place the pie on the prepared sheet pan and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12: Allow the pie to cool for 10-15 minutes before serving to let the filling set.

Tips & Variations

Use rotisserie chicken to save time on cooking and shredding the chicken.

For extra flavor, add a teaspoon of garlic powder or thyme to the filling mixture.

Substitute the heavy cream with half-and-half for a lighter sauce.

Add mushrooms or potatoes for more vegetable variety.

To make a vegetarian version, skip the chicken and increase the vegetables and broth accordingly.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. To reheat, bake in a 350-degree F oven for 20-25 minutes until warmed through and the crust is crisp again. You can also freeze the unbaked pie wrapped tightly for up to 2 months; bake from frozen, adding extra time as needed.

FAQs

Can I use cooked leftover chicken for this recipe?

Yes, using cooked shredded chicken, such as from a rotisserie or leftover roast, works perfectly and saves time.

How do I prevent a soggy bottom crust?

Rolling the crust slightly thinner and preheating the oven fully helps. Using a cast iron skillet also promotes even baking. Letting the filling cool just a bit before assembling reduces excess moisture that can cause sogginess.