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  • Writer's pictureStephanie Paxson

Chicken Pot Pie

I gave up dessert for Lent, so I switched up my usual sweet treat for a savory pie for Pi day 2021.


  • 2 pie crusts

  • Olive oil

  • 3 tbsp minced garlic

  • 1/2 chopped onion

  • Salt & pepper

  • Spices: thyme, parsley OR oregano, rosemary

  • 1/3 cup flour

  • 1 can condensed cream of chicken

  • 1/2 cup chicken broth

  • 2 cups shredded/cut chicken

    • This can be precooked from a rotisserie or cook it yourself

  • 3 cups frozen vegetable medley (corn, peas, green beans, etc)

  • Optional: 1 egg for eggwash


  1. Preheat the oven to 420 F. Grease the pie pan to allow an easier time when serving. Put the first pie crust in the dish.

  2. In a pot add olive oil and sauté your onions until soft.

  3. Add garlic and spices. Cook for ~2 minutes.

  4. Mix in the flour. cook for ~2 minutes.

  5. Add the can of cream of chicken. Mix. Add the chicken broth. I added when I thought it was needed and estimated I used 1/2 cup. You want this filling to be on the thicker side.

  6. Add the vegetables and cook until they are no longer frozen.

  7. Add the chicken and cook for 5-8 minutes. Turn off the burner. You can let it cool to room temp or throw it in the pie crust. I did the latter.

  8. Add the top pie crust. Cut a slit or make a pi symbol to allow venting. Pinch the sides together. I pinch off excess crust to make the numbers.

  9. Make your egg wash. Add one egg and 1-2 tbsp of water. Beat. Brush the pie with the egg wash.

  10. Cook for 30 minutes or until golden brown.

TA DA you have a savory and very easy pie for pi day!

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