The Best Chicken Pot Pie Recipe – From The Queen of Soul Food Cooking
Last Updated on January 17, 2026 by Barbara
Chicken pot pie is a savory dish that consists of chicken, vegetables, and gravy in a flaky pie crust. It is the ultimate comfort food for many reasons. It is a hearty and satisfying dish that is perfect for a cold day and it is can be enjoyed for lunch, dinner, or even breakfast. Many people love Chicken pot pie because it brings back happy childhood memories.
For my recipe, I chose to make it simple and easy. I use rotisserie chicken because it cuts down on the cook time which means mealtimes comes a bit faster. I also use ready made pie crust which cuts down on prep time. Homemade pie crust is preferred if you have the time to prepare. To see how I make my pie crust take a look at my apple pie video.
Watch the Video
1. Ingredients:
rotisserie chicken, all-purpose flour, butter, carrots, onion, celery, fresh rosemary ,thyme, fresh parsley, chicken broth, half-and-half, frozen peas, pie crust, egg, salt and black pepper.
2. Saute the Vegetables for the Chicken Pot Pie
Preheat oven to 425 degrees F (220 degrees C).
In a Dutch oven over medium heat, melt the butter. Add the celery, onion, and carrots and sauté for 12 minutes.
3. Making the Gravy for the Chicken Pot Pie
Season with the thyme, black pepper, and salt.
Sprinkle in the flour and cook until browned, about 1 minute.
Gradually whisk in the chicken broth and rosemary until smooth. Bring to a light simmer and cook for 2 minutes.
4. Thickening the Filling
Stir in the half-and-half, peas, and parsley. Add the chicken and cook for an additional 2 minutes, or until heated through.
5. Preparing and Baking the Pies
Remove from the heat and pour into your pie plate that has been lined with pie crust. Top with the remaining pie crust and trim the edges.
Cut several slits in the top of the crust to allow steam to escape. In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the egg wash over the top of the pie crust.
Bake for 30 minutes, or until the crust is golden brown and the filling is bubbling.
Enjoy your chicken pot pie!
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Ingredients
- 1 rotisserie chicken
- 2/3 cups all-purpose flour
- 12 tablespoons butter
- 1 1/2 cups carrots, diced
- 1 onion, chopped
- 1 cup celery, diced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons dried thyme
- 1 tablespoon fresh parsley, chopped
- 3 cups chicken broth
- 1 cup half-and-half
- 2 cups frozen peas
- 1 package pie crust
- 1 egg
- 2 teaspoons salt
- 2 teaspoons black pepper
Method
- Preheat oven to 425 degrees F (220 degrees C).
- In a Dutch oven over medium heat, melt the butter. Add the celery, onion, and carrots and sauté for 12 minutes.
- Season with the thyme, black pepper, and salt.
- Sprinkle in the flour and cook until browned, about 1 minute.
- Gradually whisk in the chicken broth and rosemary until smooth. Bring to a light simmer and cook for 2 minutes.
- Stir in the half-and-half, peas, and parsley.
- Add the chicken and cook for an additional 2 minutes, or until heated through.
- Remove from the heat and pour into your pie plate that has been lined with pie crust.
- Top with the remaining pie crust and trim the edges. Cut several slits in the top of the crust to allow steam to escape.
- In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the egg wash over the top of the pie crust.
- Bake for 30 minutes, or until the crust is golden brown and the filling is bubbling.
- Let cool for 10 minutes before serving.
This pot pie was rich, comforting, and full of flavor. Thanks Barbara!