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Cindy’s Chicken Pot Pie : A Cookalong Original

Main photograph of prepared recipe.

Warm, creamy, cozy eating any time, but especially great on cold nights. Classic comfort food you can easily make from scratch. Or...take shortcuts to make it even easier and faster. A pot pie says you want to make everything better for someone you love.

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Difficulty Level



Needed Items


  • 25 minutes prep
    35 minutes baking
    15 minutes cooling
    Total: 1 hour, 15 min.


  • 1 3/4 cups all-purpose flour
    1 tsp salt
    1/2 cup vegetable oil
    3 Tbsp cold water
    1 cup diced Yukon Gold potatoes (or Russets or sweet potatoes)
    3/4 cup chopped carrots
    1/3 cup chopped onion or shallot
    1/2 cup butter
    1/2 cup all-purpose flour
    1 tsp salt
    1/2 tsp dried thyme leaves
    1/4 tsp pepper
    1 1/4 cups chicken broth
    3/4 cup whole milk, heavy cream, evaporated milk, or Ripple Original Pea Milk
    2 Tbsp dry white wine (Chardonnay, Pinot Grigio, Pinot Gris, or Sauvignon Blanc)
    1/2 pound cooked chicken breast, cubed
    1/2 cup frozen peas
    1/2 cup frozen corn

Number of Servings

  • 4-6


  • 9" pie plate
    Rolling Pin
    Plastic wrap, waxed paper, or parchment paper
    3 qt saucepan
    Medium bowl


  • Preheat oven to 425°

Additional Notes

This is a great place to learn to make pie crust and roux. Use any frozen veggies you like!

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