Ingredients:

  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 medium carrots, peeled and diced (approx. 1 cup / 150g)
  • 2 celery stalks, diced (approx. 1 cup / 100g)
  • 8 oz (225g) cremini mushrooms, sliced (optional, but adds depth)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 cup (30g) all-purpose flour
  • 2 cans (10.75 oz / 305g each) cream of chicken soup
  • 1/2 cup (120ml) chicken broth
  • 1 cup (125g) frozen peas
  • 1 cup (125g) frozen corn
  • 2 cups (300g) cooked chicken, shredded (rotisserie chicken works great!)
  • 1/4 cup chopped fresh parsley (optional garnish)
  • 1 box (14.1 oz / 400g) refrigerated pie crusts (2 crusts) or puff pastry sheet
  • 1 large egg, beaten (for egg wash)
  • 1 tbsp milk or cream (for egg wash)

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add mushrooms (if using), dried thyme, rosemary, pepper, and garlic powder. Cook for another 3-5 minutes, or until the mushrooms have softened.
  2. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to avoid burning. This helps thicken the filling.
  3. Gradually whisk in the cream of chicken soup and chicken broth until smooth. Bring to a simmer.
  4. Stir in the frozen peas, frozen corn, and shredded chicken. Simmer for 5-10 minutes, allowing the flavors to meld together.
  5. Pour the chicken mixture into the prepared pie dish or casserole dish.
  6. Unfold one pie crust and carefully place it over the filling, crimping the edges to seal. Cut a few slits in the top of the crust to allow steam to escape. If using puff pastry, simply lay it over the filling, trimming the edges and pressing lightly to seal.
  7. In a small bowl, whisk together the beaten egg and milk or cream. Brush the egg wash over the top of the crust. This gives it a beautiful golden-brown color.
  8. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
  9. Let the pot pie cool for 10-15 minutes before serving. Garnish with fresh parsley, if desired.