Rustic Chicken Pot Pie

Rustic Chicken Pot Pie

  • Author: Maury
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50
  • Yield: 4 1x


This Rustic Chicken Pot Pie was our dinner, and breakfast, and brunch during our last Jacksonville trip! It has a creamy, bechamel like sauce, hearty and full of corn, peas, carrots, and chicken, topped with pie crust for texture.



For the filling:

1 lb chicken breast shredded or chopped

8 oz onions diced

8 oz Carrots diced

4 oz Frozen corn

4 oz Frozen peas

1 tbsp butter

1 tsp nutmeg

1 tbsp thyme

1 tbsp flour

6 oz chicken stock

6 oz milk or cream

For the crust

2 Pie doughs (store bought 10 inches)

1 egg (for egg wash)


For the filling:

Add butter and onions to the pan, stirring frequently until onions are translucent. Add carrots and stir until brown. Stir in flour and chicken stock, incorporating the flour thoroughly. Add the chicken, nutmeg, thyme and stir. Add the milk and cook until sauce thickens and starts to bubble. Stir in the peas and corn.

Set aside

For the egg wash

Mix water and the egg together to brush over the pie crust.


Spoon filling into a 6 oz Ramekin and cut out a 7 inch pie crust. Place it over the ramekin, cutting a slit in the middle so the steam can escape. Brush the pie crust with the egg wash and bake at 350 for 15 minutes or until the crust starts to turn golden.

  • Category: Comfort Food
  • Method: Baking
  • Cuisine: American

Keywords: Chicken Pot Pie, Chicken