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A golden-crusted chicken pot pie fresh from the oven, with steam rising.

How to grow the perfect chicken pot pie in 5 steps

This recipe title is metaphorical and seems to be a playful way of describing how to make a perfect chicken pot pie, rather than literally growing one. As such, the recipe content will focus on the creation of a chicken pot pie using standard cooking methods.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken shredded or diced
  • 1 bag (16 oz) frozen mixed vegetables
  • 1.5 cups chicken broth
  • 0.5 cup milk
  • 0.5 cup all-purpose flour
  • 0.5 cup butter
  • 1 small, chopped onion
  • 2 cloves, minced garlic
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
For the Crust
  • 2 9-inch, refrigerated pie crusts
  • 1 egg beaten, for egg wash
Optional Garnish
  • 2 tbsp fresh parsley chopped
Equipment
  • 1 9-inch pie plate

Equipment

  • Oven
  • Large Saucepan
  • Whisk
  • 9-inch Pie Plate
  • Measuring Cups and Spoons

Method
 

Prepare the Filling
  1. Preheat oven to 400°F (200°C); in a large saucepan, melt butter and sauté onion and garlic until softened.
  2. Stir in flour, then gradually whisk in chicken broth and milk until thickened.
  3. Add cooked chicken, mixed vegetables, salt, pepper, and thyme; stir and remove from heat.
Assemble the Pie
  1. Line a 9-inch pie plate with one pie crust.
  2. Pour the chicken mixture into the crust.
  3. Top with the second pie crust, crimping the edges to seal and cutting several slits in the top.
Bake the Pot Pie
  1. Brush the top crust with beaten egg for a golden finish.
  2. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Rest and Serve
  1. Let the pie rest for 10 minutes before slicing and serving.
  2. Optionally garnish with fresh parsley.

Notes

For an extra flaky crust, ensure your pie crusts are very cold before working with them. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.