Best Ever Chicken Pot Pie

Carol White


Be sure to read through entire recipe before shopping and preparing. Pictured is pie made with a pastry topping. Refer to end of directions for alternate ingredients and directions to make an easy biscuit-like topping in place of pastry. All the rest of the directions apply no matter which way you top it. This pot pie is bursting with fresh flavors. I did not want to use canned soup to make sauce as is often suggested in other recipes. The above is healthier to eat without the canned soup. I hope you enjoy it.


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8-10 large servings
55 Min


  • 1 pkg
    pre-made pie crust, one round rolled to fit
  • 1 medium
    plain rotisserie chicken, deboned
  • 1-2 Tbsp
    butter or ghee
  • 1-2 Tbsp
    olive oil, extra virgin
  • 2
    ribs celery chopped
  • 1 large
    carrot, sliced or chopped
  • 2-3 Tbsp
    fresh herbs minced: thyme, flat leaf parsley
  • 1/4 c
    dry or golden sherry
  • 1 pkg
    8 oz. brick cream cheese, cut in chunks
  • 2 c
    chicken stock. i use "better than bouillon
  • 1 tsp
    kosher salt to taste
  • 1/2 tsp
    fresh ground black pepper to taste
  • 1 large
    egg, beaten for egg wash
  • 1 large
    bag bird's eye frozen mixed vegetables
  • 2-3 Tbsp
    sour cream
  • 1
    lemon, zest and juice
  • 1 medium
    sweet onion, chopped.

How to Make Best Ever Chicken Pot Pie


  1. Pull chicken meat from rotisserie chicken. Reserve any congealed juices and add to chopped chicken. Cut chicken into 1 inch pieces. I usually do this 1-2 days in advance.
  2. Prepare a 13x9 baking dish or 3 quart gratin casserole dish with butter or my favorite - refined coconut oil.
  3. Prep fresh vegetables by cleaning and chopping onion, carrot and celery.
  4. Cook frozen bag of mixed vegetables x 4.5 minutes in microwave. Heat a large skillet on medium heat. Melt butter. Add EVOO (olive oil).
  5. Sauté the fresh chopped vegetables in butter- oil mix til soft. When slightly caramelized, add the microwaved veggies and cook and stir a few minutes more. Cut cream cheese into large chunks. Add to veggies and stir til a creamy sauce is made. Season with salt and pepper. Add sour cream, herbs and chicken stock. Stir to combine.
  6. Add Sherry and lemon zest and juice. Reduce heat to simmer and cook a few minutes more. Pour into prepared casserole dish.
  7. Roll-out either one store bought prepared pie crust or one round of your own pre-made pastry round. (I like to make ahead and keep disks frozen and thaw before use.) Roll between two pieces of parchment to fit top of casserole dish. Drape on top of chicken mixture and seal crust to edges. Note: if you use extra large dish you may need two rounds of pastry. Roll and fit to dish as required.
  8. Beat egg. (You can substitute cream, milk or half and half) Using a pastry brush, brush entire top with egg wash. Trim as needed. Finish edge with a fork or fingers. Place slits in crust to vent. I place on parchment-covered baking sheet to catch any spill over. * See alternative topping at bottom if you prefer a biscuit type top instead of pastry top. You won't need egg wash for biscuit topping.
  9. Bake in pre-heated 375 degree oven for 55 minutes or until crust is golden brown. Filling will be bubbling. Note: the chicken mixture will look like there is a lot of liquid. The sauce will reduce during baking.
  10. * Alternative topping to using pie crust. No egg wash needed. ( you can add chopped herbs to this as well if desired) : Mix together 2 cups self-rising flour, 1 tsp black pepper. Melt one stick unsalted butter. Add melted butter along with 2 cups buttermilk to flour mixture. Don't over stir. Drop by spoonfuls over chicken mixture in casserole. Don't stir into chicken but using an offset spatula, gently spread across top of chicken and sauce. Topping will spread out as it bakes. Bake per original instructions.

Printable Recipe Card

About Best Ever Chicken Pot Pie

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American

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