August 25, 2026
This is a wonderful twist on the old chicken pot pie. It is easy to make when you have a little extra time for the homemade goodness.
Gather your ingredients
For the crust:
- 1- 15 ounce pie crust
- 1- large egg beaten
Items needed for the creamy gravy:
- 1/3 cup olive oil
- 7 tablespoons flour
- 1-1/2 cups unsalted chicken stock
- 1 cup whole milk
- 1-1/2 teaspoons pepper
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 cup frozen peas
- 1 tablespoon lemon juice
For the filling:
- 2 tablespoons olive oil divided
- 1 pound white mushrooms, sliced
- 1-1/2 cup yellow onion, chopped
- 1 tablespoon garlic minced
- 1/4 cup chicken stock
- 2 cups cooked chicken, chopped
Instructions
Preparing the veggies
- Heat 1 tablespoon oil in a large frying pan over medium heat for 2 minutes. Add 1/2 the mushrooms and cook until soft. Repeat with remaining mushrooms.
- In the pan, heat 1 tablespoon oil over medium-high heat, then cook the onions until golden brown. Once the onions soften, add the garlic and cook 1 minute.
- Add the dry spices. Cook for 1 minute, stirring constantly to mix the flavors.
- Deglaze the pan to remove the brown bits on the bottom by pouring in the 1/4 cup of chicken stock. Spoon sautéed veggies into a bowl and set aside.
Making the sauce
- In the same skillet, heat oil over medium heat. Add the flour to make a roux (the starter for a simple cooking sauce.) Whisk constantly for 2 minutes.
- Slowly whisk in the chicken stock and milk. Make sure the sauce is smooth, then bring it to a simmer. Cook until thickened. Whisk frequently.
- Turn the heat to low and stir in the mushrooms, chicken and peas. Gently simmer for 10 minutes. Season to taste. Set aside the filling to cool, then stir in the lemon juice.
Baking the pie
- Line the pie plate with one of the pastry crusts.
- Pour the filling into the pie crust.
- For the top crust, I used small cookie cutters to make decorative steam holes. You can use a knife and cut slits to allow the steam to release.
- Place the top crust over the top of the filling.
- Roll the top and bottom crust edges under together, then crimp to seal.
Brush the top of the pie with the beaten egg.
To avoid the crust edge from getting too brown, use a pie crust shield or put narrow pieces of tin foil around the edge. Remove the last 15 minutes of baking.
Bake at 400 degrees for 40-45 minutes.
Note: Allow the pie to cool on a wire rack for 45 minutes before serving. This allows the filling to set up.
Cut in slices and serve
This is way better that the old freezer pot pies my mom bought at the store!
Kelly