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Roasted Chicken Pot Pie

Roasted Chicken Pot Pie






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  • 2-1/2 cups all-purpose flour
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon sweet basil
  • 1/2 teaspoon crushed oregano
  • 12 tablespoons cold butter, cut into pieces
  • 7 to 9 tablespoons ice water
  • Egg wash: 1 egg + 1 tablespoon water


  • 1 medium onion, roasted and chopped (roasting instructions in recipe)
  • 3 cloves garlic, roasted and chopped
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 cup reduced sodium chicken broth
  • 2 cups roasted chicken, cut or shredded into bite-sized pieces*
  • 1-3/4 cups diced carrots
  • 1 cup celery, chopped into 1/2-inch pieces
  • 3/4 cup frozen peas
  • 1/2 cup frozen corn
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black fine grind pepper
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon ground ginger
  • 1 cup milk
  • 3 tablespoons Fleischmann's® Corn Starch
  • 1-1/2 tablespoons all-purpose flour



  1. To make crust: Combine flour, salt, basil and oregano in a large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time until dough can be formed into a ball. Divide dough in half and form each piece into a disk. Wrap in plastic wrap and chill in refrigerator for at least 25 minutes. For egg wash, whisk egg and water together in a small bowl; set aside.
  2. To roast onion and garlic: Slice onion into 1/4-inch thick rounds and place on baking sheet lined with foil. Add peeled garlic cloves. Brush with olive oil. Broil 8 to 10 minutes or until charred. Let cool slightly before chopping.
  3. To make filling: Heat butter in a large skillet over medium heat. Add roasted onion and garlic and cook 2 minutes. Stir in chicken broth, chicken, carrots, celery, peas, corn, parsley, salt, pepper, celery seed and ginger. Cook 6 minutes, stirring often. Whisk milk, corn starch and flour in a small bowl. Add to skillet, stirring until combined. Bring mixture to a boil, stirring frequently; boil two minutes. Remove from heat.
  4. Preheat oven to 375°F.
  5. To assemble pie: Roll half the dough for the crust into a 12-inch circle. (TIP: For easy handling, roll dough out between two sheets of lightly floured parchment paper.) Fit crust into 9-inch pie plate; press edge with a fork and brush edge with prepared egg wash. Spoon filling into crust. Roll remaining dough to a 9-inch circle and drape over filling. Press edges of crust together and trim any excess crust. Flute or press edges with a fork. Cut four vents in top crust; brush generously with egg wash.
  6. Bake 40 to 45 minutes until top crust is golden brown. Cool 10 minutes on wire rack before serving.

*TIP: Save time and use meat from a rotisserie chicken for the roasted chicken.


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