Chicken Pot Pie

Photo Credit: Mette Nielsen

Chicken Pot Pie

Yield 4-6 servings

This satisfying dish takes minutes to assemble. You can make it in the morning and bake it off before dinner.


2 cups shredded chicken

2 tablespoons unsalted butter

2 shallots, chopped

1 carrot, diced

1 celery stick, diced

1 cup diced potatoes

1/4 cup chopped parsley

1 tablespoon fresh thyme

1/4 cup dry white wine

2 tablespoons cornstarch

1 cup chicken stock

Salt and freshly ground black pepper to taste

1 9-inch frozen pie crust, thawed


Preheat the oven to 375°F. In a deep skillet, melt the butter over medium heat and sauté the shallots, carrot, celery, potatoes, parsley, and thyme until the shallots are soft, about 3 to 5 minutes. Stir in the wine.

In a small bowl, stir together the cornstarch and stock and add this to the pan. Reduce the heat and cook until the liquid has thickened, about 2 to 5 minutes. Turn this into a baking dish and cover with the pie crust, pinching the dough around the edges. Cut 4 to 5 slits in the dough. Bake until the crust is golden, about 12 to 15 minutes.