Chicken Pot Pie

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“I found this recipe on the internet and did a little tweaking to make it just right. For ease of preparation and to save time I use Pillsbury's ready-made pie crusts. Also, feel free to substitute dark meat. DH likes boneless skinless thighs so I use that more than breasts. I just make sure to remove the fat before baking. Also, if you are not a fan of Tarragon don't put it. This is so versatile you can use seasonings of your choice.”

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Place the chicken in a 9x13-inch baking dish in a single layer.
  3. Pour the cream over the chicken and bake for 30 minutes.
  4. Remove the chicken from the cream, reserving cream for the sauce.
  5. Let chicken cool and dice into 1-inch pieces and set aside.
  6. Place potatoes and carrots in large saucepan and cover with cold water.
  7. Bring water to a boil and cook for 10 minutes.
  8. Remove from heat, drain off water and set aside.
  9. In large skillet melt 4 tbsp butter over medium heat.
  10. Add sliced mushrooms and cook until tender, approximately 30 minutes and set aside.
  11. In dutch oven melt remaining 5 tbsp butter and sauté onions and celery until transparent, approximately 30 minutes.
  12. Sprinkle the flour over onion/celery mixture and sauté, stirring constantly for 5 minutes but do not brown.
  13. Slowly add the white wine and chicken broth and simmer for approximately 5 minutes.
  14. Add reserved cream and all remaining seasonings and simmer gently for approximately 5 minutes.
  15. Add sautéed mushrooms, frozen peas, diced chicken and all remaining seasonings, mixing well.
  16. Gently fold in potatoes and carrots.
  17. Place crust in 9-inch pie plate.
  18. Add chicken filling.
  19. Top with remaining pie crust, folding under edges and crimping as desired.
  20. Cut 4 slits in top crust.
  21. Mix egg and water and gently brush over top crust.
  22. Bake in preheated 425°F oven for 30-35 minutes or until golden brown.

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