Chicken Pot Pie Recipe

Easy as Pie

When it comes to pie, the possibilities are endless. From a sweet dessert enjoyed à la mode to a savory main dish served for dinner, no matter how you slice it, there’s a pie recipe to suit the occasion. We asked a local to share their go-to recipe when they’re craving a slice of homemade comfort. Making this delicious recipe is easy as pie!

Photos by Rich Smith

Chicken Pot Pie

Course Main Course
Cuisine American

Ingredients
  

  • 3 tbsp olive oil
  • 1 cup onion finely diced
  • 3 garlic cloves minced
  • 1 cup carrot finely diced
  • ½ cup celery finely diced
  • ½ cup whole kernel corn drained
  • 3 cups cooked chicken shredded
  • ¼ cup all-purpose flour
  • 3 cups chicken broth
  • salt and pepper to taste
  • Thyme to taste
  • Parsley to taste
  • ¼ cup half and half
  • 1 homemade pie crust, chilled
  • 1 egg
  • 2 tbsp water

Instructions
 

  • Preheat oven to 425°. In large pot, combine olive oil, onions, and garlic over medium-high heat.
  • Sauté until onions start to turn translucent, about 1 minute.
  • Add carrots, celery, and corn. Cook until softened, about 8 minutes.
  • Stir in chicken, then sprinkle flour over the top and stir until combined with vegetables.
  • Pour in chicken broth and stir until thickened, about 5 minutes.
  • Season well with salt, pepper, thyme, and parsley to taste.
  • Add half & half, then stir and let bubble up and thicken, about 3 minutes.
  • Pour filling into a 9-inch pie dish.
  • Roll pie crust into a 10-inch diameter circle and place over pie filling.
  • Use a sharp knife to cut 5-6 small slits in the top to allow steam to escape.
  • Whisk egg and 2 Tbsp. water together, and brush over the surface of crust.
  • This egg wash will give the pie a nice golden-brown color.
  • Place pie in oven for 30-35 minutes.
  • Once out of the oven, rest for 15 minutes to cool slightly before slicing.
Keyword baked chicken, chicken pie, chicken pot pie, savory pie

“This savory chicken pot pie is a family favorite in our house! It checks all the boxes for a warm fall dish. It’s loaded with nutritious vegetables and pairs well with roasted green beans. As a registered dietician, I feel it is important to incorporate recipes in your diet that nourish you, delight you, and fuel your body for the day. This recipe does it all by providing protein, carbohydrates, and a generous amount of vitamin A.”

 

Amy Ambrosetti

Amy Ambrosetti

FirstBank ad

You Also Might Like

Chef’s Choice – Just Delizioso

Ever wondered what the chef's favorite dish is? Wonder no more!   by Laura Childers | Photography by Med Dement Read more

Sizzling Sensations

Tender and Savory dishes from around Chattanooga. By Laura Childers | Photography by Med Dement     Bald Headed Bistro Read more

Smokin’ Southern BBQ

Fall-Off-The-Bone Favorites by Laura Childers | Photography by Med Dement   Southern Star – Slow-Smoked BBQ Pork  The BBQ pork Read more

International Cuisines

A Taste for Every Palate by Laura Childers | Photography by Med Dement   Marco’s – Fried Egg Carbonara This Read more

Primo Pasta

A Cornucopia of Flavors by Laura Childers | Photography by Med Dement   Alleia – Handmade Pappardelle Pasta with Braised Read more

Taste of the City: Ají Peruvian

A WORLD OF FLAVORS In an unassuming corner of Ooltewah, under the careful culinary guidance of a small family, a Read more