Chicken Pot Pie

This is an absolutely delicious and nutritious meal, a perfect comfort food!


  • 4 tblsp unsalted butter or olive oil
  • 1 small onion, minced
  • 2 celery stalks, minced
  • 2 carrots, minced
  • 3 tblsp whole wheat flour
  • 2 cups chicken broth*
  • 2 cups roasted chicken, cubed*
  • ¾ cup petite peas
  • ½ cup corn
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp dried oregano
  • 2 tblsp fresh parsley, minced
  • ½ cup half and half
  • 1 homemade pie crust
  • 1 egg beaten with 1 tsp water for egg wash


  1. Preheat oven to 375 degrees.
  2. In a large saucepan, melt 2 tblsp butter. Add onion, celery and carrots and cook until softened. Melt remaining 2 tblsp butter in mixture. Stir in flour and cook for a minute until incorporated. Add in broth and bring to a simmer. Cook until thickened.
  3. Stir in chicken, peas and corn. Season with salt, pepper, oregano and parsley.
  4. Add in half and half and cook for another couple of minutes. Pour mixture into casserole dish and top with pie crust. Crimp edges and brush with egg wash. Poke a few holes on top of dough to allow steam to release.
  5. Bake for 30 minutes or until golden brown.

Makes 6 servings.

* Substitute chicken broth and cubed chicken with your vegetable of choice as a vegetarian option. Sliced mushrooms, broccolli or cauliflower make perfect meat substitutions.

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