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This easy Chicken Pot Pie is great baked fresh or made ahead as a freezer meal. Recipe is easy to double and uses remade pie crust.

Chicken Pot Pie

This recipe makes a great option for a freezer meal as well as baking fresh! Easily doubled for supper tonight and a freezer meal for later!


  • 2 cups chicken broth
  • 1 24 ounce package Pic Sweet Vegetable for Stew
  • 1 tsp. Italian Herbs or Herbs de Provence
  • 2 cups cubed cooked chicken
  • 4 T butter
  • 4 T flour
  • 1/2 cup heavy cream
  • 1/2 cup shredded parmasean cheese
  • 1/2 cup frozen peas
  • salt and pepper to taste
  • 2 pie crusts
  • 1 egg
  • Shredded Parmasean for garnish


  • Combine the chicken broth, package of vegetables and Italian Herbs or Herbs de Provence - simmer till potatoes and carrots are fork tender, 10-15 minutes.
  • Reduce heat to low and add cubed chicken.
  • In a separate pan melt butter and flour together, add heavy cream until combined.
  • Stir flour, butter, heavy cream mixture into chicken and vegetables until combined.
  • Add parmesan cheese and peas.
  • Place one piecrust in pie pan, fill with filling and top with another piecrust.
  • Mix egg with a small amount of water, brush egg wash on top of crust and sprinkle with parmesan cheese.
  • Bake in a preheated 375 degree oven for 45 minutes.