Some meals are intimidating to make, but this one is as easy as pie! Chicken Pot Pie Supper is a down-home and easy way to put a great meal on the table that your family will long for! Topped with a golden flaky crust and loaded with delicious chicken, mushrooms, and peas in a perfectly seasoned sauce, this pie will definitely perk up your dinner table. Run, don’t walk, and make Chicken Pot Pie Supper, and listen to the compliments roll in. You’ve got this!


  • 1 (9-inch) refrigerated pie crust
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 carrots, peeled and diced
  • 2 ribs celery, diced
  • 1 sweet yellow onion, peeled and minced
  • 2 cloves garlic, minced or pressed
  • 3 cups chicken, cooked and cubed
  • 4 ounces button mushrooms, washed and diced
  • 1 cup frozen peas, thawed
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth or stock
  • 1/4 cup white wine, such as chardonnay
  • 1 cup heavy cream or half-and-half
  • 1/2 teaspoon kosher salt, plus more, to taste
  • 1 teaspoon freshly ground black pepper, plus more, to taste
  • 1/2 teaspoon dried thyme, plus more, to taste
  • 1/4 teaspoon ground basil, plus more, to taste
  • 1 large egg
  • 1 teaspoon water
  • parsley leaves, to taste, for garnish


Step 1 –Adjust the oven rack to the center position. Preheat the oven to 375 degrees F.

Step 2 –Coat an 8×8-inch baking dish with nonstick cooking spray.

Step 3 –Let the pie crust sit until it reaches room temperature, about 15-20 minutes.

Step 4 –In a large skillet over medium heat, add the butter and the olive oil and heat until it is shimmering.

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Step 5 –Add the carrots and the celery to the butter mixture and cook, stirring frequently, about 3 minutes.

Step 6 –Add the onion to the carrot-celery mixture and cook, stirring frequently, until the onion is translucent.

Step 7 –Add the garlic to the veggie mixture and cook, stirring frequently, about 30 seconds.

Step 8 –Add the cooked chicken, the mushrooms, and the peas to the veggie mixture and cook, stirring frequently, about 1 minute.

Step 9 –Evenly sprinkle the flour over the chicken mixture and cook, stirring continuously, about 3 minutes.

Step 10 –Add the chicken broth and stir to combine, scraping the bottom of the pan to loosen any of the browned bits.

Step 11 –Add the white wine and the heavy cream to the chicken mixture and stir well to combine.

Step 12 –Add 1/2 teaspoon of the salt, 1 teaspoon of the black pepper, 1/2 teaspoon of the thyme, and 1/4 teaspoon of the basil to the chicken mixture and stir well to combine. Cook until it reaches a thick, stew-like consistency.

Step 13 –Taste the chicken mixture and add the extra salt, the extra pepper, the extra thyme, or the extra basil as needed.

Step 14 –Evenly pour the chicken mixture into the prepared baking dish.

Step 15 –On a flat surface, use a rolling pin to roll the pie crust out to 1/4-inch thickness.

Step 16 –Cut the dough into 1-inch-wide strips.

Step 17 –Arrange the dough strips vertically across the top of the chicken mixture, leaving about 1 inch of space between each. Add more of the dough strips horizontally, weaving them through the vertical strips to create a lattice pattern. Repeat with the remaining dough strips until the pot pie is covered.

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Step 18 –In a small bowl, add the egg and the water and whisk to combine.

Step 19 –Use a pastry brush to lightly brush the egg mixture on the top of the pie crust.

Step 20 –Bake the pot pie until the top of the crust is golden, about 35-45 minutes.

Step 21 –Serve the pot pie garnished with the parsley leaves.