Sweet & savory country cooking from my table to yours!


Creamy Chicken Pot Pie


chickenpotpie-169_fotorI don’t know about you, but good ole’ Chicken Pot Pie, is high on the list of my favorite comfort foods.  What could taste better on a cold day, than a hot pie full of creamy goodness with carrots, peas and chicken, then topped off with a flaky pie crust.  Oh my goodness…one of my favorites!  This Chicken Pot Pie takes a few minutes to prepare, but it is so worth it.  I used my favorite homemade pie crust for this, Aunt Elsie’s Flaky Pie Crust, but you can use your own favorite pie crust recipe or a store-bought double pie crust, if you’re in a crunch for time.

Here’s how I made it…           The yummy recipe follows my illustration!

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I started by placing several chicken thighs with skins in a large pot.  I added some chicken bouillon, salt and pepper, and covered with two inches of water.  I cooked it for about an hour, until the chicken was very tender and removed it from the heat..

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Next I placed the chicken in a dish to cool…

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Then I removed the skins and bones and discarded them, and tore the chicken up into bite size pieces…While the chicken was cooling, I prepared the rest of my ingredients…

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Oh yes…I had to stop and give The Ruler of The House, Cosmo, a bite of chicken, so he would stop digging a hole in my leg (don’t be fooled by the innocent looking face)…

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Next, I diced up some carrots, celery and onion….

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then I placed some butter in my dutch oven over medium heat and melted it.  You can use a soup pot for this or even a large skillet…

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Next I sautéed the vegetables in the butter until the onions were translucent…

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Then I added in some chicken broth, and some salt and pepper…

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And I whisked the flour in with the rest, and kept whisking until the mixture thickened, making a roux….

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Next I added some thyme…you can use fresh or dried…

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Some salt and pepper…
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And more chicken broth…

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And finally, some peas.  I stirred it and let it simmer for a couple of minutes…  

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And I added a splash of half and half for some added richness…

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And lastly but certainly not least, I added the chicken pieces in…DONE!  Does this filling look delicious and creamy or what!!!


Now for the pie crust.  As I previously stated, you can use a homemade crust, or a store-bought double pie crust.  Click this link, Aunt Elsie’s Flaky Pie Crust, if you want to use the pie crust I used.  It is a very flaky pie crust.

Okay here’s what I did, after I made my pie crust…

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First I rolled out my bottom crust, between two sheets of floured wax paper…

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And placed it in a deep dish 9″ pie dish.  It doesn’t have to look purdy…pot pies are sort of rustic…

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Next I added my filling…

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Then I rolled out my top crust…

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And placed it over the top.  Now at this point, if you want a simple rustic looking pot pie, which I sometimes do, you can just lightly press the edges of the top crust into the bottom crust and leave it like this…

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I chose to flute the edges of this one…depends on my mood at that given time…so what I did was fold the edge of the top crust over and under the edge of the bottom crust…

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Then I slightly pressed the two together all the way around the crust…This keeps the filling from bubbling out between the two, and we sure don’t want that to happen!  And I apologize for the old hands in this picture…

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Then I went back and fluted the edges by using my thumb on one hand and thumb and forefinger on my other hand like this…

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Next I cut a few slits in the top for air to escape while the pie baked…

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Then I brushed the top crust with an egg wash to help it brown nicely…

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Then lastly, I set the pie on a large piece of foil and wrapped the foil up and over the edges.  You can choose to just cover the edges with foil and set the pie on a cookie sheet instead.  However, pot and fruit pies seems to find a way to bubble over, so make sure you do as I did or use a cookie sheet underneath.

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I baked the pie for about 30 minutes until the crust was golden brown.  Remember the filling is already cooked, so it just needs to get hot…

Then finally I served it up…and my pregnant daughter, Christin, was very impatiently waiting at the kitchen table…


I just want to stop and show you how flaky my Aunt Elsie’s pie crust recipe is…


Can you think of a better comfort food on a chilly day…YUM!

Enjoy my friends,

Cindy @ My Country Table


Creamy Chicken Pot Pie

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 80
  • Total Time: 100


A comforting creamy Chicken Pot Pie, full of flavor, vegetables and tender chicken, wrapped in a flaky pie crust!


  • 1 double deep dish pie crust, homemade or store bought
  • 4 large chicken thighs with skins
  • 2 bouillon cubes
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1/4 cup plus 1 tablespoon all purpose flour
  • 1 cup carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 1/2 stick real butter
  • 2 cups chicken broth, from the cooked thighs
  • 1 cup frozen peas
  • 1 teaspoon dried Thyme or one sprig of fresh
  • 3 tablespoons half and half
  • 1 egg mixed with 2 teaspoons water


  1. Place the chicken thighs in a large pot. Cover with at least two inches of water. Add the chicken bouillon cubes and bring to a boil over high heat. Reduce heat to medium low, cover with a lid and simmer about one hour, until the chicken thighs are tender. Remove from heat.
  2. Remove the chicken from the broth and place in a dish to cool. Once the chicken has cooled, remove and discard the skins and bones and tear the chicken up into bite size pieces.
  3. While the chicken is cooking, dice up the carrots, celery and onion.
  4. Melt the butter in a dutch oven or large skillet. Add the vegetables and saute 7-8 minutes, over medium heat, until the onions are very translucent.
  5. Add the flour, thyme, salt and pepper and slowly add one cup of the broth while whisking constantly. Keep whisking until the mixture begins to thicken, about 1 minute or so. This is the roux.
  6. Add the second cup of broth and the peas and simmer for a couple of minutes, then add the half and half. Taste and add additional salt if needed.
  7. Preheat oven to 350 degrees.
  8. Pour mixture into the pastry lined deep dish pie dish. Top with the second crust. Cut slits in the top crust for air venting and brush the top crust with the egg wash. Cover the edges of the crust with foil.
  9. Bake for approximately 30 minutes or until the top crust is golden brown.


  • If your finished broth doesn’t measure two whole cups, you can add enough water to the broth to measure two cups, along with one bouillon cube, and simmer until the bouillon cube dissolves.


  • Serving Size: 6

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