Chicken Pot Pie

Have you been eating a certain food since you were a little kid and it just always tastes good no matter what?? I grew up eating frozen Marie Calendars chicken pot pie and I’m sure you all agree that certain foods you grew up eating are hard to beat! Nothing can ever compare to them and the taste is just embedded into your memories. Your tastebuds just never get sick of it.

WELL! I’ve brought this pie to Thanksgiving dinners two years in a row and has been a hit every time. This homemade (except for maybe your chicken and the crust) chicken pot pie has won it’s place next to them frozen Marie Calendar chicken pot pies. What makes it even better is that you don’t have to slave away making it. You can either make your own crust, use a boxed or premade crust, or puff pasty. I usually use a crust that comes in a box and all you have to do is add water to it before rolling it out, but I had some puff pastry on hand this time around.


Go on, you know you want some. Bake this in a 9×13″ pan for a large Christmas dinner or in ramekins for a more intimate dinner.

There’s sherry in this recipe. Some of you may avoid alcohol at all costs, but DO NOT skip it. The sherry adds a dimension of flavor to the filling.

Servings: 8-12

1/2 C. butter
3 medium carrots
2 large onions, diced
2 stalks of celery
2 cloves garlic, minced
1/3 C. flour

4 C. chicken broth
1 chicken buillon

1 rotisserie chicken, shredded
1 C. frozen peas
1/2 C. milk
3 Tbsp. sherry

salt and pepper

pie crust or one sheet of puff pastry
1 egg

To make things easier, prep all of your ingredients, meaning cut up all of your veggies and shred your chicken. For the chicken, I like to dice the breasts and shred the dark meat just so there’s some texture.


Preheat oven to 375 degrees.

In a large pot, melt the butter over medium high heat. When the butter is melted, add the onions, carrots, and celery. Cook for about 5 minutes.

As you’re cooking the vegetables, heat chicken broth in a medium pot. When the chicken broth is hot, add the chicken buillon and stir.

Add the garlic, some salt, and about a teaspoon of freshly ground pepper to the large pot of vegetables. Stir and cook for a few more minutes. Add the flour and constantly stir until the mixture gets clumpy. Add the chicken broth and stir until smooth. Cook for a couple of minutes.

Add milk and sherry and stir. Add the peas and shredded chicken and cook for about 5 minutes.


Pour the entire mixture into a 9×13 inch oven proof dish or evenly distribute them into ramekins.

Prepare your crust. Make sure to roll the dough out large enough to cover your entire dish.


In a small bowl, scramble the egg and brush some of the egg on the edges of the dish with filling. Put your crust over the dish, completely covering all of the filling and press the dough on the edges of the dish, making sure to seal the filling inside. Cut some slits on the crust to allow air to escape while baking. Brush egg over the entire crust then lightly sprinkle with salt.

Bake in the oven for about 45 minutes or until the crust is golden brown.


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