Easy Chicken Pot Pie


  • 1.5 lbs chicken (split breast and thigh)
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 2 cups chicken broth
  • 1/2 onion
  • 1 celery, diced
  • 1 carrot, diced
  • 1/2 cup frozen peas
  • Dash of fresh nutmeg
  • Salt and pepper
  • 1 pie crust


  1. Cook and shred the chicken.
  2. Heat olive oil in a large pot. Add onions, celery, carrot and salt and cook for a minute or two.
  3. Add the butter and whisk in the flour. Cook for a few minutes.
  4. Add the chicken broth a little at a time and whisk well. The sauce should begin to thicken. Add the nutmeg.
  5. Add the peas and shredded chicken and cook until heated through.
  6. Pour the mixture into individual ramekins or into a casserole dish. Cover with the pie crust.
  7. Brush the top with melted butter, milk or egg wash and make a few slits on the top to allow the steam to escape.
  8. Bake at 350 for 25 minutes or until heated through and golden on top.