Our flavourful classic Chicken Pot Pie combines the freshest ingredients; free range chicken, peas, carrots, celery, and onions. This savoury classic is fully homemade and wrapped in our own flaky crust that consists of organic flour, real butter, and free range eggs.

In a large skillet over medium heat, melt butter. Add diced onions, carrots, and celery, and sauté until softened, about 5-7 minutes.

Make the Filling

Stir in the shredded chicken, chicken broth, milk, and flour. Mix well and cook until the mixture thickens, about 10 minutes. Add peas, salt, pepper, thyme, and rosemary. Stir and remove from heat.

Add Chicken and Broth

While the filling is cooling, prepare the crust. In a large bowl, mix 2 cups of organic flour with 1 cup of cold diced butter until crumbly. Add 1 free range egg and mix until the dough forms. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for 30 minutes.

Prepare the Crust

Preheat oven to 425°F (220°C). Roll out one disk of dough on a floured surface to fit your pie pan. Place the rolled dough into the bottom of the pan. Pour the chicken filling into the crust. Roll out the second disk of dough and place it over the filling. Seal the edges and cut slits in the top to allow steam to escape.

Assemble the Pie

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.

chicken pot pie

Recipe information

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