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Chicken Pot Pie

Recipe of the Week: Chicken Pot Pie

chicken pot pie

  • Prep Time15 min
  • Cook Time40 min
  • Total Time55 min


    For the Crust:

    For the Roux:

    • 1/3 Cup Unsalted Butter
    • 1/3 Cup Flour
    • 1/3 Cup Onion, diced
    • 1 1/2 tsp Thyme or Poultry Seasoning
    • 1 1/2 tsp Mrs. Millers Chicken Base
    • 1 3/4 Cups Water
    • 1/2 Cup Milk
    • Salt and Pepper to taste

    For the Filling:



    Prepare Pie Crusts in 9″ pie pan as directed


    In a large saucepan, melt butter completely and sauté onion until translucent. Add flour and whisk vigorously until paste forms. Slowly add Mrs. Miller’s Chicken Broth and Milk stirring until thickened and bubbly. Add the Thyme or Poultry Seasoning.


    Add all Filling Ingredients to Roux, spoon into prepared Pie Crust


    Cover Pot Pie with the 2nd uncooked Pie Crust and pinch, fork, or flute the sides and cut several slits to allow steam to escape


    Bake at 425° for 30-40 minutes until crust is golden brown


    Let your Pot Pie stand at least 5 minutes, cut and serve hot with microgreens tossed in a light vinaigrette on the side. Bon Appétit!