I kind of made this up as I went along, and truthfully it was the best chicken pot pie I’ve had, ever! Very pleased with this recipe. I may tweak it a bit, but here it is:


Chicken Pot Pie


2 pie crusts (homemade or store bought)

2 cooked chicken breasts, shredded

1/2 sweet onion (medium), finely chopped

2 cloves garlic, minced

1 tbsp olive oil

1 cup frozen peas

1 large carrot, cut into small pieces

1/2 – 3/4 cup cooked spinach, thawed

2 cups chicken broth

2 bullion cubes

4 tbsp flour, divided

2 tbsp butter

1 egg



– Preheat oven to 425 degrees F

– Line a 9” or 9 1/2” pie plate with one of your crusts

– In a medium saucepan, heat olive oil over medium heat

– Add onion, carrot, and garlic, cooking until onion is translucent; add shredded chicken and remove from heat

– In another large saucepan, or, high-sided skillet, melt 2 tbsp butter and mix 2 tbsp flour in; let cook 1 minute

– Add 2 cups chicken broth, whisking to incorporate the butter + flour mixture; bring to a gentle boil

– * If your broth isn’t thick enough here (mine wasn’t), mix 2 tbsp flour + warm water in a cup and slowly pour a little into the broth until the mixture thickens to your liking. Go slow! Otherwise this will taste too flour-y.

– Turn heat back to medium on the “gravy”; add salt and pepper to taste

– Add peas, spinach, and contents of the saucepan containing the chicken mixture

– Stir to incorporate and heat through

– Pour into the ready pie crust

– Place the second pie crust over the top – if you use a full crust, make sure you cut “steam” vents in the top crust

– Gently beat the egg and brush it over the top of the pie crust

– Cover the edges of the pie loosely with foil and place in the oven (put a cookie sheet on the rack underneath it to catch any overflow) and bake for  20 minutes; remove the foil and bake another 15 minutes

– Let sit 10 minutes before serving

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