# Chicken Pot Pie

> Chicken Pot Pie (ready in about 2 hr 20 min, makes 2 pies), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-04-10
Posted by Suzanne Lejeune

- **Yield:** 2 pies
- **Total time:** ~2 hr 20 min
- **Cuisine:** British, French
- **Course:** Full Meal, Main Dish
- **Est. cost:** ~$20–$35 USD (at time of writing)

Chicken Pot Pie | SIMM

Recipe Warnings

The source gives output as “Makes two pies” rather than slice-based servings, so the yield pill preserves that format exactly.

## Shop It

### Produce

- 1 large yellow onion
- 2 medium carrots
- 2 celery stalks
- 1 large russet potato

### Dairy

- 2 1/2 cups / 560 g unsalted butter, divided
- 1 cup / 250 ml milk, plus 4 Tbsp milk, divided

### Pantry

- 4 1/2 cups / 680 g all-purpose flour, divided
- 2 Tbsp cornstarch
- 1 1/2 tsp salt, divided
- 1/2 tsp ground black pepper

### Deli & Prepared Foods

- 1 whole rotisserie chicken

### Broth, Stock & Soup

- 2 1/2 cups / 591 ml condensed chicken broth
- 2 tsp chicken bouillon base, optional

### Frozen

- 1/2 cup / 125 ml ice water

## Mise It

### Small bowl (thickener)

- Measure 1/2 cup / 110 g softened unsalted butter into a small bowl.
- Measure 1/2 cup / 80 g all-purpose flour into the same bowl.

### Measuring cup (milk slurry)

- Measure 1 cup / 250 ml milk into a measuring cup.
- Measure 2 Tbsp cornstarch into the same measuring cup.

### Large bowl (vegetable base)

- Buzz 1 large yellow onion into a large bowl.
- Peel and dice 2 medium carrots into the same bowl.
- Rinse and dice 2 celery stalks into the same bowl.
- Measure 3 Tbsp butter into the same bowl.

### Mini bowl (seasoning)

- Measure 1/2 tsp salt into a mini bowl.
- Measure 1/2 tsp ground pepper into the same bowl.

### Small bowl (potato broth)

- Peel, rinse, and dice 1 large russet potato into a small bowl.
- Measure 2 1/2 cups / 591 ml condensed chicken broth into the same bowl.
- Measure 2 tsp chicken bouillon base into the same bowl, if using.

### Cutting board (chicken)

- Remove all the meat from 1 whole rotisserie chicken and dice it on the cutting board.

### Large food processor (dry pastry mix)

- Measure 4 cups / 600 g all-purpose flour into the large food processor.
- Measure 1 tsp salt into the same processor.

### Plate in fridge (chilled butter)

- Measure 2 cups / 450 g chilled unsalted butter, cut into cubes, onto a plate and keep it chilled.

### 1 cup scoop in freezer (ice water)

- Measure 1/2 cup / 125 ml ice water into a 1 cup scoop and keep it in the freezer.

### Mini bowl (milk wash)

- Measure 4 Tbsp milk into a mini bowl.

## Make It

1. **COOK** the prepared yellow onion, carrots, celery, and 3 Tbsp butter in a large heavy bottom pot over medium heat until the vegetables have softened.
2. **SEASON** with the prepared 1/2 tsp salt and 1/2 tsp ground pepper and stir to combine.
3. **ADD** the prepared russet potato, condensed chicken broth, and chicken bouillon base, if using, and bring to a boil over high heat.
4. **REDUCE** the heat to medium, cover, and simmer until the vegetables are just tender, about 10 minutes.
5. **ADD** the prepared milk and cornstarch mixture and boil gently, stirring with a heat proof rubber spatula.
6. **ADD** the prepared softened butter and flour mixture and boil gently, stirring, until the filling thickens.
7. **TASTE** and adjust with extra salt, pepper, or chicken bouillon base as needed.
8. **STIR** in the prepared diced rotisserie chicken.
9. **COOL** the filling.
10. **PULSE** the prepared 4 cups flour and 1 tsp salt in the large food processor 2 to 3 times to combine.
11. **ADD** the prepared chilled cubed butter and pulse until the butter is the size of peas through the flour, about 7 to 8 times.
12. **ADD** the prepared ice water and pulse until a crumbly dough starts to form and pulls away from the sides.
13. **SPLIT** the dough into 4 ziplock bags.
14. **PRESS** the dough in the bags to make 4 flat round disks.
15. **REFRIGERATE** the 4 dough disks for 30 minutes.
16. **PLACE** the oven rack in the lowest position and **PREHEAT** the oven to 400°F.
17. **ROLL** out 2 dough disks on a floured work surface and line both pie plates as the bottom crusts.
18. **PRESS** the dough into the pie plates and trim the excess with a knife.
19. **BRUSH** the edges of both pie bottoms with the prepared 4 Tbsp milk using a silicone basting brush.
20. **SPOON** the cooled filling evenly between the two pies.
21. **ROLL** out the remaining 2 dough disks, fold them gently, and make incision patterns in the folded top halves.
22. **PLACE** and unfold each top crust over each pie, centering the folded side over the filling.
23. **CRIMP** each pie with a fork to press the top and bottom crusts together all the way around the edges.
24. **TRIM** any excess dough with a knife.
25. **BRUSH** the tops of both pies with the remaining milk, but do not brush the edges.
26. **BAKE** until the pastry is golden brown, about 50 minutes.
27. **REST** both pies for 20 minutes, then cut into wedges and **SERVE!**

---

**Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow.