Preperation time
15 m
Skills level

Serving size
Country of origin

Preparation time: 15 m
Cooking time: 40 m
Ready in: 15 m
Servings: 6


  • 1 (14 ounce) box Pillsbury Pie Crust, 2 pie crusts
  • 3 bone-in chicken breast halves with skin, cooked and diced
  • 1 medium yellow onion, diced
  • 1 (10 ounce) bag frozen sweet petite peas
  • 1 (10 ounce) bag lightly sauced honey glazed carrots or 2 large fresh carrots, diced
  • 2 celery stalks, diced
  • 1 ear of yellow corn or 1/2 cup yellow and white corn
  • 3 tablespoons all-purpose flour
  • 1/2 or less (32 ounce) container chicken stock
  • one bunch fresh thyme
  • black pepper to taste
  • a good quality extra virgin olive oil
  • pie tin, not a deep dish pan
  • gluten free option is to use gluten free refrigerated pie and pastry dough
Recipe Type:


The vegetables you choose to put inside your chicken pot pie are largely based on your personal preferences and what you may already have on hand. This is the time to use leftover chicken, and veggies in your frig. Let’s get started.

Start by rinsing the chicken, and patting it dry. Then salt it generously and drizzle it with a good quality olive oil. Next cook the chicken breast (bone-in) and skin on. I find the chicken is so tender when you cook it on the bone with skin intact. These you can make the day before. Otherwise, cook at 420 until juices run clear.  Add a sprig of rosemary for flavoring. I tend to buy Bell and Evans Chicken, it’s consistently good.

Next let’s make the pie! Preheat your oven to 420 and line a baking sheet with tin foil. Drizzle olive oil in a 5 quart pot or large frying pan. Dice your onion, and add it the pan and heat it until it becomes translucent. You may add a sprinkle of black pepper and sea salt. If you are using fresh carrots, wash them, peel them and dice them. Also wash, peel and dice the celery and add both the fresh carrots and fresh celery to the pot with the onions.

If you opt to use frozen carrots, cook them according to the directions on the box. Once these have cooked, add the carrots, which should have a sauce already, to the pot with the celery and onions. Let these cook for 2-4 minutes. (This is my preference, as the sauce creates a nice, rich flavor.)

In the meantime, cook the frozen sweet petite peas according to the directions on the bag. Once they have cooked add these to the pot, drain out any liquid.

Now add roughly ½ of the container of the chicken stock and three tablespoons of flour and whisk. Next add the diced or shredded cooked chicken and one or two thyme sprigs for flavor only.

Next take the kernels off an ear of corn and add to the pot. You can opt to use a 1/2 cup of frozen or canned corn as well, if corn is not in season or available in your area. Add in a sprinkle of sea salt and more black pepper and let this cook for 10 minutes on low heat. You are allowing all the flavors to blend and marry together, and you want the liquid to be absorbed by the chicken and vegetables.

In the meantime, open the pie crust and lay it into pie tin. Once the mixture has cooked for roughly 10 minutes, let it cool for 10 minutes, take it off the burner. Taste it to be sure you like the taste. You can always add more seasonings.


Once cooled, take out the thyme stems and pour the mixture into the pie shell. Then add the pie shell to the top of the pie. Sealing all the edges.

Next add four slits to the top of the pie. Place onto the lined baking sheet and into the oven for 35-40 minutes. The last, 15 minutes add tin foil to the pie crust edges, so the crust does not burn or get too brown. Cooking time may vary, so after 35 minutes check the pie.

Once it is a golden brown, it is done. Let it cool 15 minutes then you can cut and serve. This is very yummy.






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