I like to use the recipe from Growing up, one of my favorite meals was those little chicken pot pies that were bought frozen and then baked. I would flip mine upside down into a bowl and dive in. So much salty, salty goodness. But now I’ve found that making my own is better!


1/4 cup butter
1/3 cup diced onion
1 cup diced carrot
1/2 cup diced celery
2 cloves minced garlic
1/3 cup flour
1 tsp. dried thyme
1 Tbsp. dried parsley
1 tsp. salt
1/2 tsp. pepper
1-3/4 cup chicken broth
1/2 cup heavy cream
3 cups shredded chicken (or leftover turkey)
1 cup frozen peas
Pastry for a two-crust pie
1 egg, beaten

Melt butter in large skillet and saute onion, carrot, and celery until tender. Stir in garlic and continue to saute until garlic is fragrant, about a minute. Stir in flour, thyme, parsley, salt, and pepper. Let saute until flour is well incorporated and bubbly. Stir in chicken broth and heavy cream. Continue stirring until it boils, then reduce heat and let it simmer until it is thick, about 10 minutes.


Once it is thick, remove from heat and stir in chicken and peas. Preheat oven to 400 degrees F.


Set one pastry into 9″ pie plate. Spoon in the filling. Cut slits into the second pastry and then place it on top of filling, pinching the edges with the bottom crust to seal as best as possible. Brush beaten egg across the crust to give it that lovely golden color. Bake for 45-55 minutes, until you see the filling bubble through the top pastry slits.

Note: I don’t usually have cooked chicken or turkey, so I cook it in water with onions, celery, and/or carrots. Then I use that liquid for the broth called for in the recipe and the chicken for the shredded chicken.