Chicken Pot Pie with Piecrust Topping

Chicken Pot Pie with Piecrust Topping
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 50 mins

Canned broth can be substituted for homemade stock, leftover or store-bought cooked chicken can be used instead of a start-from-scratch uncooked bird, and frozen peas can be added without thawing.


4tablespoons butter
1/2cup diced onion
1/2cup diced celery
1 (8-ounce) package sliced mushrooms (about 3 cups)
1/3cup all-purpose flour
1 (14 1/2-ounce) can lower-sodium chicken broth
1 1/4cups 2 percent low-fat milk
1/3cup chopped fresh parsley
1/4teaspoon dried thyme
1/2teaspoon salt
1/4teaspoon freshly ground black pepper
1cup frozen peas
3cups cooked chopped chicken (about 1 pound)
1/2 (15-ounce) package refrigerated pie dough
1 egg yolk, beaten with 1 tablespoon water


  1. Preheat oven to 375F. In a large nonstick skillet, melt butter over medium-high heat. Add onion, celery and mushrooms; sauté 6 minutes. Sprinkle with flour; cook and stir 1 minute. Add broth and milk; increase heat, cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly.
  2. Remove from heat; stir in parsley, thyme, salt, pepper, peas and chicken. Spoon into 13-by-9-inch baking dish or shallow 3-quart casserole dish.
  3. On a lightly floured surface, roll pie dough to about 1-inch larger than baking dish. Place over top of filling; fold edges under to make a hem and press down with fork. Cut vents on top and brush with egg yolk mixture. Bake 40 minutes or until golden brown.

Recipe by Jean Kressy


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