Chicken Pot Pie

Nothing says American comfort food quite like Chicken Pot Pie. It’s a great meal to make for a cold winter night, and oh is it indulgent.

My take on the recipe cheats a little. I like to use rotisserie chicken to cut down on time.


  • 1/2 a rotisserie chicken, shredded
  • 1 cup chopped carrots
  • 1 cup green peas
  • 1 cup chopped celery
  • 1/3 cup butter
  • 1/2 chopped onion
  • 1/3 cup all-purpose flour
  • 1/4 tsp black pepper
  • 1 1/2 cups chicken broth (vegetable broth or water will do, even)
  • 2/3 cups of milk
  • 2 (9 inch) unbaked pie crusts. I like to use the Pillsbury ones.
  • Black sesame seeds (optional)


  • Preheat the oven to 425 degrees F
  • Prepare chopped veggies – set aside
  • In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Set aside.
  • Take the Pillsbury pie crusts and place one in a pie tin of your choosing
  • Place shredded chicken. Pour hot liquid mixture over the top
  • cover with the top pie crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape
  • If you have extra dough (you shouldn’t – but if you do..) you can braid it and lay it over the top, like I did in the picture. It makes for nice decoration.
  • Top with sesame seeds and bake in the oven for 30-35 minutes, or until pastry is golden brown and the filling is bubbly.
  • Cool before serving, and enjoy!
I'm a busy New Yorker who LOVES to cook. Aside from being a full-time high school English teacher (who recently completed her Master's degree!), I'm a huge foodie who wants to eat restaurant-style food without the cost.

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