Chicken Pot Pie

from ButterYum
makes two 5-inch pies


  • double pie crust recipe (check out my all-butter crust here - lots of how-to photos)
  • 3 tablespoons minced onion
  • 3 tablespoons unsalted butter
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground dried sage (optional)
  • 3 tablespoons all purpose flour
  • 3/4 cup plus 2 tablespoons (7 fluid ounces) low sodium chicken stock (try mine)
  • 1/3 cup whole milk
  • 1 cup diced cooked chicken (or turkey)
  • 1 cup frozen mixed vegetables
  • 1 egg (any size)
  • 1 tablespoon water


  1. In a large, heavy-bottomed pan, saute onions, butter, salt, and pepper together for several minutes until the onions soften.
  2. Add the flour and stir for 1-2 minutes.
  3. Add the cold milk and chicken stock, whisking constantly until the mixture comes to a full boil; taste carefully and adjust seasoning if needed.
  4. Remove from heat and stir in cubed chicken and frozen mixed vegetables; set aside until needed.
  5. Preheat oven to 325F and place rack in lower third of oven.
  6. Divide a double pie crust recipe into 4 portions; roll two of them into 8-inch rounds and line two 5-inch pie plates; fill each with half of the filling mixture.
  7. Roll the remaining two portions of crust into 6-inch rounds and use them to top the pot pies; tuck under and crimp the edges.  
  8. Make and egg wash by whisking together the egg and water; brush on top crust and cut several vent holes.
  9. Place pie plates on silicone lined sheet pan and bake in preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbly.
  10. Remove from oven and cool for 15 minutes before serving.


  • To make a 9-inch deep pie pot pie, double the filling ingredients.
  • All chicken stocks are not created equally so be sure to taste the filling and add salt and pepper, if needed, before filling pie shells.
  • For an alternative crust variation, add 2 teaspoons of celery seed to a double crust recipe.
  • To make turkey pot pie, substitute turkey for the chicken and add 1/2 teaspoon ground sage while sauteing the onions.