Chicken Pot Pie

Course Dinner
Cuisine American


  • 2 Wholly Wholesome Organic Pie Shells
  • 2 Cups Cubed or Pulled Roast Chicken or Turkey
  • 1/4 Cup Sliced Cooked Carrots
  • 1/2 Cup Cooked Peas
  • 1/2 Cup Cubed Cooked Potatoes
  • 2 tbsp Butter
  • 1 1/2 tbsp Flour
  • 1/4 tsp Salt
  • 3/4 Cup Chicken Broth
  • 3/4 Cup Milk
  • 1 Egg and a Splash of Milk (for Egg Wash)


  • Combine Chicken, Carrots, Peas and Potatoes.
  • Combine Butter, Flour, Salt, Chicken Broth and Milk in sauce pan, cook over medium flame and stir for 1 minute or until it thickens.
  • Combine the sauce with the mixture.
  • Pour filling into Shell, brush edge of Pie Shell with beaten Egg and Milk (egg wash).
  • Take second Shell out of pan and invert over pie filling, press edges together to seal .
  • Brush top crust with beaten Egg and Milk (egg wash).
  • Cut a few slits in the top shell to allow steam to escape.
  • Place pie on a baking sheet (foil underneath optional)
  • Bake for 35-45 minutes on lower rack at 425°f or until crust is golden brown.