Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works wonderfully)
- 1 cup carrots, peeled and diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1 small onion, finely chopped
- 3 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (preferably homemade or low sodium)
- 1 cup whole milk or half-and-half
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- 1 package refrigerated pie crusts (or homemade buttery crust—see note below)
- 1 egg, beaten (for egg wash)
Substitution tips: If you want a lighter option, you can swap whole milk for 2% milk, though the filling won’t be quite as rich. For a gluten-free crust, look for a gluten-free pie crust in stores or prepare a gluten-free dough at home. I’ve also made this with turkey leftovers after holiday meals—just as delicious!
Instructions
- Preheat your oven to 400°F (200°C). This high heat helps the crust get that perfect golden color, just like Mama Lou’s always did.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender but still vibrant. This step fills the kitchen with a familiar, homey aroma that always reminds me of our Sunday family dinners.
- Sprinkle the flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook off the raw flour taste. This creates the base for our creamy sauce.
- Gradually whisk in the chicken broth and milk, stirring to prevent lumps. Cook until the mixture thickens, about 5 minutes. You’ll know it’s ready when it coats the back of a spoon.
- Add the shredded chicken, peas, thyme, garlic powder (if using), salt, and pepper. Stir gently to combine. If the filling feels too thick, add a splash more broth or milk. Taste and adjust seasoning as you go. This step is where I always think of Mama Lou’s advice: “Good seasoning is like a good story—it needs just the right balance.”
- Remove the filling from heat and set aside.
- Roll out one pie crust into a 9-inch pie dish. Pour the filling evenly into the crust.
- Top with the second pie crust. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top to allow steam to escape. My sister Ouma always insisted on these slits—we joked it was her “signature touch” to keep the crust from sogging.
- Brush the top crust with beaten egg for that beautiful, shiny finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden and bubbling. If the edges brown too quickly, cover them with foil.
- Let the pot pie rest for 10 minutes before serving. This pause gives the filling time to set, making every slice neat and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
