Chicken Pot Pie

Chicken Pot Pie

Easy Roasted Chicken Pot Pie

Makes two 9” pot pies



2 each 9” frozen pie shells (remove from freezer right before making filling)

2 each refrigerated pie crusts

4 cups pulled, roasted chicken.  Diced or shredded.

8 Tbsp butter

½ Cup Flour

1 Medium onion medium dice

6 Medium carrots peeled and medium diced

8 Oz. button mushrooms sliced

1 Cup frozen peas

3 Cups chicken stock (best to use Turbo Trusser homemade chicken stock)

1 Tbsp granulated garlic or 3 cloves of minced garlic

2/3 Cup Heavy Cream

3 Tbsp parsley

Salt and pepper to taste

1 egg, scrambled (for egg wash)



  1. Set oven to 425 degrees
  2. Over medium heat in a dutch oven or pot melt butter, add carrots and onion

      and saute until soft.

  1. Add mushrooms and garlic and saute 5-8 minutes
  2. Add ½ cup of flour and mix thoroughly and cook for 2 minutes
  3. Add chicken stock and incorporate until even consistancy
  4. Bring to a light simmer
  5. Stir in heavy cream
  6. Add chicken and frozen peas
  7. Stir and cook on stovetop for 5 minutes until warm
  8. Carefully spoon pie mixture into thawed pie shells
  9. Cover pie shells with pie crusts
  10. Crimp edges and brush evenly with egg wash
  11. Sprinkle tops of pot pies with course salt and fresh gound pepper
  12. With a sharp knife make five slits in the top of each pie to let steam escape
  13. Place the stuffed pies on a baking sheet and place on middle rack of the oven
  14. Bake for 30-25 minutes
  15. Remove and let cool for 15 minutes before cutting



For even browning you can rotate the pot pies halfway through the baking process

If edges start getting dark you can put foil around the edges of the crust

Freeze leftovers to enjoy later because pot pies freeze very well


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